Gluten-Free Diet

GUEST ARTICLE: Is plant-based the new gluten-free?

GUEST ARTICLE: Is plant-based the new gluten-free?

By William Dowling, research manager, CircleUp

The plant-based movement is easier to understand when considering it alongside another trend that proved to be a financial boon for brands: gluten-free.

Zemas founder serves up ancient grain goodies

Zemas founder serves up ancient grain goodies

By Adi Menayang

With a tagline that goes “Treat Yourself Well,” Zemas Madhouse Foods founder Jill Motew wanted to create healthy snacks that tasted great so her children won’t “feel like they’re missing out.”

US gluten-free market in 100s of millions, not billions, says Schär

60-second interview: Robert Cruz, director marketing, Dr Schär USA Inc

Where next for gluten-free, and what’s the real size of the prize?

By Elaine Watson

The #1 gluten-free brand in Europe, Schär entered the US market in 2007 and set up a manufacturing facility in New Jersey in 2012, and is now the #2 player in the US gluten-free bread market behind Udi’s Gluten-Free. FoodNavigator-USA (FNU) caught up...

Source: Oldways Whole Grains Council

Assessing whole grains consumption: Part 2

Consumer confusion about gluten is a double-edge sword for whole grains

By Elizabeth Crawford

Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact definition...

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