Consumers with celiac craving quality and nutrition 10.13.2017 By Charlotte Atchley Consumer research presented at Cereals 17 revealed attitudes from gluten-free’s most important consumers. Read More
Firebird Artisan Mills expands in North Dakota 09.15.2017 By Eric Schroeder Addition of two production lines nearly triples capacity.Read More
Gluten-free company to receive $5 million investment 09.14.2017 By Jeff Gelski Mikey's uses almond flour and coconut flour to make muffins, bread and pizza crust.Read More
Flagship Food acquires Glutenfreeda brand 08.22.2017 By Rebekah Schouten Founded in 2006, Glutenfreeda manufactures a variety of gluten-free products.Read More
Special Report: Gluten-free enters the mainstream 07.13.2017 By Donna Berry Once a key point of differentiation, gluten-free now is viewed as a clean label benefit.Read More
Bay State buys stake in gluten-free oats supplier 07.10.2017 By Jeff Gelski MGM Seed & Grain is building a dedicated gluten-free oat processing facility.Read More
Getting smart with gluten-free flour 06.20.2017 By Jeff Gelski Smart Flour Foods packs in sorghum, amaranth and teff to improve the nutrition of its gluten-free products.Read More
Chick-fil-A introduces gluten-free bun nationwide 06.19.2017 By Monica Watrous Bun made with quinoa, amaranth, molasses and raisins.Read More
New rice flours work in clean label and gluten-free items 06.08.2017 By Jeff Gelski Ingredion says the new flours achieve the functionality and shelf life associated with the use of hydrocolloids and modified starches.Read More
Building a better gluten-free product 06.07.2017 By Charlotte Atchley While gluten-free baked goods have reached a satisfactory level of quality, increased competition keeps bakers from resting on their laurels.Read More