Delayed for one year to allow the industry extra time to revise product labels in preparation, South Africa’s new mandatory food labeling regulation (R146) became effective from March 1, 2012. The new rule was enacted to prevent the use of misleading or ambiguous food ...More
Compared to the general population, women who suffer from celiac disease are more likely to report symptoms of depression and disordered eating, even when they adhere to a gluten-free diet, according to a new study published in the journal Chronic Illness. ...More
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
For the 10 million to 12 million Americans who have food allergies or food intolerances, dinging out can be tricky and sometimes harried experience. To help accommodate those special dietary requirements, AllergyEats has launched a free app for iPhone and Android ...More
A Lund University scientist has developed a complementary “glycemic profile" (GP) measuring system that provides a more accurate picture of the blood glucose response over the traditional low-glycemic index concept, according to a new study published in Nutrition Journal. ...More
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
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
The grain-based baking and cereals industries have a lot to contend with these days: rising commodity and energy prices, consumers’ shifting notions of healthy foods, gluten-free and acrylamide concerns, just to name a few. ...More
Baked goods made from hydrolyzed wheat flour are not toxic to celiac disease patients, according to a new study published in Clinical Gastroenterology and Hepatology. The findings suggest future therapies could reduce the toxicity of gluten for celiac patients beyond the ...More
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