Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.
More than four-fifths of food and consumer goods companies say that water poses a fundamental risk to their business, according to a new report from CDP.
Yildiz Holding's acquisition of UK United Biscuits makes it the world's third largest biscuit player, but now it will have to work hard to find its 'power brand' answer to Mondelēz's Oreos, according to a Mintel analyst.
The palm oil sector makes a clear contribution to the economies of producer countries – but it also contributes to the economy in importing markets, according to a new report.
DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
The Fairtrade Foundation has urged food companies and retailers to choose Fairtrade sugar, amid concerns that a sugar price slump and CAP reforms could push thousands of workers into poverty.
Current European restrictions on genetically modified (GM) crops could hold back crop innovation needed to ensure food security, claims a UK government-funded research body.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
The European Food Safety Authority (EFSA) has reassessed exposure to curcumin and found consumption is lower than previously thought – although some children consume close to the acceptable daily intake (ADI).
Agribusiness giant Bunge is the latest multinational company to commit to deforestation-free palm oil supply – going beyond the requirements for RSPO membership.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
Vegetarian products should be about showing vegans, vegetarians and meat eaters alike that there are tasty alternatives to meat protein, says one Italian food firm.
The food industry is failing to tailor foods to the elderly – and recognising their various needs and wants could help companies develop more successful products, according to a new study.
The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.
The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on clean label in Europe.
Healthy eating campaigners have slammed Nestlé, Kellogg and other food firms for including varying amounts of salt in the same products depending on where they are sold.
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.
Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts can be improved, and what the future holds.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
The use of whey protein microparticles and dietary fibre could help manufacturers replace fat in reduced calorie emulsion-based foods, say researchers.
The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?
Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.
Nearly 90% of UK shoppers with coeliac disease say that gluten-free foods do not represent good value for money, according to a survey from Leatherhead Food Research.
The European Commission has granted protected status to three additional products – Santorini tomatoes, Yorkshire Wensleydale cheese and Turkish baklava.
The vegetable oils and fats industry has said it is making progress in improving analysis of potential carcinogen 3-MCPD – formed when vegetable fats are heated – after an EFSA report suggested that about 6% of the population could be at risk of overconsumption.
Very young children and the elderly may be at particular risk from a potentially carcinogenic chemical compound formed in margarines, bread and vegetable oils when heated, according to the European Food Safety Authority (EFSA).
Brand licensing in the food industry has becoming increasingly dynamic over the past few years, with the Western European market for co-branded food and beverage products on the rise, according to an expert in the area.
