Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
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.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...
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.
German supplier Hydrosol's vegan emulsifier-stabiliser combo helps plant-based proteins match the juiciness and firmness of meat. "We're ready to cater for the next generation of meat alternatives," its head of product development...
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.
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...
Galam Group is rolling out a range of soy-based formulations to address demand for textural and gluten free solutions globally following its acquisition of Italy’s NutriGal in 2008.
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.
MGP Ingredients (MGPI) plans to expand its wheat gluten capacity in
the US, as demand for the product increases following the recent
move away from imported ingredients due to contamination scares.
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
A new bakehouse to be used exclusively to make gluten-free products
for those with special dietary needs has been opened by US-based
natural and organic supermarket Whole Foods Market, giving the
company a lead in providing fresh...
We reported last week on the work of a group of European scientists
that is jointly developing a biosensor for the detection of gluten
in food in order to help sufferers of coeliac disease - currently
affecting some 1 million Europeans....
