Revival Einkorn – a new organic consumer brand dedicated to einkorn, a protein-packed ancient wheat variety with a gluten profile billed as ‘easier on the gut’ than modern wheat – is making its debut direct to consumer and in the pasta aisle at natural...
Arcadia Biosciences, a publicly-traded biotechnology firm focused on value-added food ingredients, has developed a non-GMO reduced wheat flour that contains 65% less gluten than traditional flour and performs like regular flour in food formulations.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter, bosses at brand owner Boulder Brands have revealed.
MGP Ingredients (MGPI) plans to expand its wheat gluten capacity in
the US, as demand for the product increases following the recent
move away from imported ingredients due to contamination scares.
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
A new bakehouse to be used exclusively to make gluten-free products
for those with special dietary needs has been opened by US-based
natural and organic supermarket Whole Foods Market, giving the
company a lead in providing fresh...