Celiac Disease

An example of snack made with masa flour. Pic: GoodMills Innovation

Snackex 2019

The future of snacking revealed

By Gill Hyslop

GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.

Scientist have created a new wheat variety that breaks down gluten proteins in the digestive system. Pic: ©GettyImages/luchschen

Researchers develop gluten-busting wheat

By Gill Hyslop

A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.

The Espita Barrada or Crossed Grains Trademark. Pic: AOECS

Spain to adopt EU gluten-free licensing system

By Gill Hyslop

The Federation of Coeliac Associations of Spain (FACE) has pledged to use the European licencing system Espiga Barrada (the Crossed Grain Trademark) from 2020.

In a six-week trial on celiac patients, quinoa was well-tolerated by the participants and didn’t worsen their condition.

Quinoa safe for celiacs, UK study says

By Maggie Hennessy

Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology. 

Food-grade sorghum confirmed safe for celiac sufferers - backed with genetic and biochemical evidence

Sorghum is celiac-safe: Study

By Kacey Culliney

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

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