There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh bakery range across Canada and the US.
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
