Improved gluten-free and with oats and enzymes: Study
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
View ArticleNew label to certify gluten-free goods
A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.
View ArticleResearchers look to create gluten-like protein
Creating gluten-free products might become less difficult if researchers are able to make another protein work more like wheat gluten. Zein, a protein from maize, shows promise.
View ArticleTop 5 Vendors in the Global Gluten-free Food Market from 2017-2021: Technavio
Technavio has announced the top five leading vendors in their recent global gluten-free food market report until 2021. This research report also lists nine other prominent vendors that are expected to...
View ArticleBuilding a better gluten-free product
Despite their oxymoronic existence, gluten-free foods persist. Sales in this segment grew 17.8% from 2013 to 2016 according to research from Mintel, though that growth has slowed down from year to...
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