Finnish food maker Raisio has entered into a strategic alliance with Italian gluten-free specialist Dr. Schär in a deal the companies believe will open new avenues for speciality innovation.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.