DSM is launching a new range of baking enzymes that it claims enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications.
Gluten-free bakers will be rising to the challenge in a new section of the World Pasty Championships at the Eden Project in Cornwall, England, on March 4.
The gluten-free market is increasing at such a rapid pace that a new industry association has been officially set up to support companies in the gluten-free space. Britain’s annual sales of gluten-free products has increased 26.7 percent in the last two years, currently worth £585.6m (US$711.2 million) and sales are projected to reach £673 million (US$817.2 million) by 2020. Gluten-free… Read more »
If 2016 taught the restaurant industry anything, it’s that diners not only want to know what’s in their food, but also what’s being kept out. Consumers are clearly sending the message that unhealthful items, such as artificial preservatives, colors and flavors, as well as a growing list of questionable additives and genetically modified foods are unwanted. And they’re willing to… Read more »
New research from Mintel finds that following consumer demand, the number of pizzas launched globally with a gluten-free claim soared 58% between 2012 and 2015, a result of the growing demand for wheat alternatives.
In the UK, Patisserie Valerie has this week launched a new gluten-free range of cakes and biscuits, following a rise in demand for free-from products.
While demand for gluten-free products is growing rapidly, the movement’s direct effects on the bread market to date have been limited, said Fred Penny, president of Bimbo Bakeries USA. The market for gluten-free products, a secondary share offering and the integration of the Canada Bread business were among topics discussed by executives of Grupo Bimbo S.A.B. de C.V., in addition… Read more »
Gigi’s Cupcakes USA is launching a range of gluten-free versions of tis gourmet cupcakes.
The number of people with gluten intolerance is growing each year. Is your bakery keeping up with the demand?
Starting Tuesday, “gluten free” labels on packaged foods have real meaning. Until now, the term “gluten-free” was unregulated, and manufacturers made their own decisions about what it means.