Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
Malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, Italian researchers report.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
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.
More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to the chief executive of British charity Coeliac UK.
The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market. Clear leaders are starting to emerge in what was once a niche.
Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
Last week we published some musings from our editorial team on the gluten-free food market. We don’t pretend to hold all the answers, but we have been pleased that some of our readers have engaged in the debate. Below are the responses we have received...
New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial...
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.
A calcium-fortified caseinate ingredient may lead to a single ingredient for gluten replacement, according to preliminary findings from Australia and Ireland.
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
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...
Migros, the Swiss food retailer, has launched a range of
gluten-free products aimed specifically at coeliacs, the first time
the co-operative group has catered for sufferers of the digestive
disease.
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....