Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
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.
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
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.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
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.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
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.
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 potato is well-tolerated by more than 99 per cent of people,
according to a study by YorkTest which has dubbed the humble
spud, the 'safest food in Britain'.
Scientists have developed a new variety of gluten-free bread
suitable for consumers suffering from coeliac disease and boasting
a longer shelf-life, increased nutritional value and better texture
than products already available.
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'...
Inconsistencies in information provided by McDonald's over the
allergen content of its French fries have resulted in the fast food
giant facing a public relations nightmare together with possibly
unfounded lawsuits.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
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...
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....
With the rising tide of food intolerance in consumers, today's
society is increasingly turning to science to come up with new
tools to tackle the problems. New ambitious research underway in
Europe could see consumers with celiac...
UK scientists identify protein components in cereal crops
responsible for the debilitating condition coeliac disease offering
hope to sufferers. The findings could lead to foods modified to
remove the rogue sequence.
A team of US researchers have discovered the cause and a potential
treatment for celiac disease, the inability to digest gluten, a
major protein in wheat, rye and barley products.
Some people may experience migraine headaches due to consumption of
wheat, a small new study suggests. Patients were all found to have
a sensitivity to...