Celiac

Celiac disease, also known as gluten intolerance, is an autoimmune disease in which the lining of the small intestine is damaged from eating gluten and similar proteins found in wheat, barley and rye. This topic addresses current research related to celiac disease, gluten analytical techniques, labeling gluten-free foods and beverages, market trends and solutions for formulating gluten-free foods, such as cereal, bread and baked goods.

Formulating With Gluten-Free Flour

To meet the demand for gluten-free food products, manufacturers have developed a range of ingredient solutions that mimic the functionality of wheat flour. ...More
October 3, 2011
Posted in Articles, Bakery / Cereal
Going Gluten-Free

The gluten-free food sector is gaining mainstream momentum and is expected to hit $6 billion by 2015. ...More
August 17, 2011
Posted in Articles, Bakery / Cereal
Gluten-Free Muffin Mix

A specialty mix ideal the production of moist gluten-free muffins, gluteNONETM, is adaptable to produce a range of muffin varieties. ...More
August 15, 2011
Posted in News, Bakery / Cereal
Food Allergy, Intolerance Sector to Hit $26B by 2017

The global food allergy and intolerance products market is projected to exceed $26 billion by 2017, according to a new report from companiesandmarkets.com. The sector’s explosive growth is expected to continue due to increased diagnosis of digestive health conditions, ...More
August 8, 2011
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Gluten-Free Certification Program Launched

Organic certifier Quality Assurance International (QAI) and the health care nonprofit National Foundation for Celiac Awareness (NFCA) created a new science-based gluten-free certification program. ...More
June 17, 2011
Posted in News, Bakery / Cereal
Stop and Smell the Nut Flours

The average consumer believes nuts come in one of three forms: in a shell, out of a shell, or as a chunky or creamy paste in a jar. Product developers, however, are discovering exciting new applications for a fourth functional nut form: nut flours. ...More
June 17, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Convenience, Flavors Driving Baked Goods Sector

While baked goods have always provided nostalgic comfort, today's new offerings also deliver premium twists, global flavor adventure and never-before-seen convenience, according to the recently released “Baked Goods: Culinary Trend Mapping Report" from Center for Culinary ...More
May 27, 2011
Posted in News, Bakery / Cereal, Flavor
No Link Between Gluten, Childhood Diabetes

Restricting an infant’s exposure to gluten, a protein found in bread, pasta, cookies, pizza crust and other foods containing wheat, barley or rye, for the first 12 months does not significantly reduce the risk of developing diabetes in genetically at-risk children, ...More
May 24, 2011
Posted in News, Bakery / Cereal
Global Flavor Inspirations

Cuisines from around the world—including Central and South America, Asia, and the Middle East—can inspire product and menu developers as they search for the next big thing. ...More
April 28, 2011
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Nutritional Immunity Enhancements

Immune-boosting products, from vitamins to probiotics to phytochemicals, are rising market stars. ...More
March 21, 2011
Posted in Articles, Nutraceuticals