The UK expert and consumer watchdog is inviting caterers and other industry professionals to take advantage of its 50 years of insight into all things gluten free through its updated online training course.
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...
Tritordeum - the Mediterranean cereal that is sweeping up supporters for its nutritional, agronomical and organoleptic benefits - has added another accolade to its belt.
Coeliac UK and Innovate UK are inviting industry and academia to submit ideas on improving the detection and management of coeliac disease, as well as creating more nutritious and affordable gluten-free foods.
Gluten-free awareness organizations have criticized Party City’s recent Super Bowl TV commercial in which an actor makes a comment that offends people suffering from celiac disease or who are gluten intolerant.
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.
Buckwheat flour containing gluten and used in products advertised as gluten-free has prompted numerous recalls in New Zealand and led to at least one reaction.
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.
Below are 10 of the stories that most captured the attention and imagination of BakeryandSnacks readers over the past 12 months. In many ways, the list is a microcosm of the market; among the trends that make multiple appearances are gluten-free, health,...
Eurofins has been inducted into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.
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.
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac UK’s CEO.
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.
A former BBC director who owns The Black Farmer, a gluten free brand known for its pork sausages, has launched a special edition Pork, Bramley Apple & Cider pack dedicated to its fan-base this month.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
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.
Food processing and packaging firms are increasingly impacted by consumers’ desire to avoid gluten, dairy, soy, and other ingredients, according to Packaged Facts.
Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).
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.
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
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?
