Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager s

Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve thei

Rushdi Food Industries has launched “a next-gen creamy tahini with better functionality and easier preparation” for ready-to-eat salads and prepared f

Entering specialty markets doesn’t rank high on the list of priorities for McDonald’s Corp. as it looks to strengthen its core business to drive custo

An array of market opportunities for gluten-free oats has led to six Scottish farmers to investigate a new supply chain that guarantees provenance, as

Electric shocks are used to heat gluten-free bread from the inside – successful baking while saving energy and time compared to conventional baking ap

Romer Labs, a provider of diagnostic solutions for the agricultural, food and feed industries, has expanded its food allergen analytical service capab

Scientists from CSIRO, the national science agency in Australia, can now detect gluten in any food and show which grain it comes from.

Creating gluten-free products might become less difficult if researchers are able to make another protein work more like wheat gluten. Zein, a protein

A recipe combining chickpea flour and psyllium, a plant-derived soluble fiber, has been developed by the Federal University of São Paulo, Brazil.