Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Product and consumer surveys across the island of Ireland have revealed a number of health misperceptions when it comes to gluten-free snacks, according to NGO SafeFood.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
Coeliac UK believe those afflicted with the condition have been overlooked by Starbucks' recent decision to introduce oat milk to their beverage offerings in the UK.
Gluten-free products’ health benefits can be combined with environmental advantages, says an industrial-academia pact looking into boosting sustainability practices whilst improving the products’ nutritional value.
Norwegian researchers have suggested that fructans are responsible for the gastrointestinal upset that occurs in people with non-coeliac gluten sensitivity (NCGS).
The first enzyme aimed at the relief of symptoms of gluten intolerance has been granted novel food approval by EFSA and can now be used in the European Union, says DSM.
High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.
UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the past three years.
Cert ID Europe has launched VAPor for an independent assessment of vulnerable ‘hotspots’ in the food supply chain, as it plans to open an office in India, to meet a rapidly expanding Asia market.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of Coeliac UK.
Snacks - particularly those using ancient grains – and baking mixes have been pushing the gluten-free sector forward, according to market research firm Mintel.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of Coeliac UK.
The amount of people diagnosed with coeliac disease has increased at a “staggering rate” over the past two decades, according to the boss of Allergy UK.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
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?
From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...
Nearly 90% of UK shoppers with coeliac disease say that gluten-free foods do not represent good value for money, according to a survey from Leatherhead Food Research.
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.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
The UK’s Food Standards agency has reiterated its guidance to feed babies only breast milk or formula up to around six months of age, as there is evidence that there may be an increased risk of coeliac disease if gluten-containing foods are introduced...
