Bakery

Allergen-bound flour may offer new food allergy hope

Allergen-bound flour may offer new food allergy hope

By Nathan Gray

The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?

By Caroline SCOTT-THOMAS

One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?

Beyond bread: Gluten-free potential in beer and pizza

By Annie-Rose Harrison-Dunn

Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.

EFSA highlights 3-MCPD risk in vegetable fats

EFSA highlights risk from potential carcinogen in vegetable fats

By Caroline SCOTT-THOMAS

Very young children and the elderly may be at particular risk from a potentially carcinogenic chemical compound formed in margarines, bread and vegetable oils when heated, according to the European Food Safety Authority (EFSA).

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