Gluten-free baking the next generation:  Whole grains and clean labels

Special edition: Free-from foods (gluten-free, dairy-free, nut-free)

Gluten-free baking the next generation: Whole grains, ancient grains and clean labels

By Elaine WATSON

The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty...

Nature Valley products are not ‘100% natural’, lawsuit claims

Nature Valley products are not ‘100% natural’, lawsuit claims

By Caroline Scott-Thomas

General Mills is the latest food company to face litigation over claims that its products are 100% natural, with a lawsuit alleging that maltodextrin and high maltose corn syrup used in Nature Valley products are artificial ingredients.

Gordon: 'Bringing in National Starch was transformational for our business'

Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion

Ingredion CEO: ‘Some manufacturers are outsourcing NPD to their suppliers’

By Elaine WATSON

With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.

Gluten gives dough elasticity

Dispatches from the ADA 2011 conference

Miller mulls first foray into finished goods with gluten-free range

By Elaine Watson

One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and bakery mixes market.


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