Special report: Changing food to fit an allergen age 02.03.2017 By Jeff Gelski Investigating proteins in peanuts and wheat might lead to safer food for people with medical conditions.Read More
Leclerc acquires certified gluten-free facility 01.24.2017 By Rebekah Schouten The 110,000-square-foot plant is the company's second in Kingsport, Tenn.Read More
More people without celiac disease going gluten-free 01.05.2017 By Jeff Gelski The number of such people avoiding gluten more than triples from 2009-2014.Read More
Busting myths about gluten and grains at IBIE 10.11.2016 By Monica Watrous Nutritional ramifications of gluten-free diet discussed during presentation at baking industry show.Read More
Beyond the peak: What's next for gluten-free foods? 10.05.2016 By Keith Nunes To attract new consumers, product developers must combine gluten free formulations with other trends to grow sales.Read More
Healthy Food Ingredients launches rebranding effort 09.19.2016 By Keith Nunes New tagline is 'cultivating goodness.'Read More
Opportunities persist for gluten-free baked foods 09.13.2016 By Jeff Gelski Ancient grains and rice flour may add a twist to a traditional snack.Read More
Slideshow: New products from Mondelez, General Mills, Justin’s 08.05.2016 By Rebekah Schouten Gluten-free and grain-free claims dominate new product launches.Read More
Subscription snack service looks to share the love 08.04.2016 By Leah Sosland Love With Food to broaden presence to more than 25 countries.Read More
General Mills files patent on gluten-free oats 07.27.2016 By Jeff Gelski Various mechanical operations keep gluten levels below 20 parts per million (p.p.m.), preferably 10 p.p.m.Read More