Coeliac Disease

Children living in less socioeconomically deprived areas of the UK are 80% more likely to be diagnosed with coeliac disease, say researchers

20-year coeliac diagnosis timeline reveals social inequalities

By Annie Harrison-Dunn

The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.

'We are responding to consumer demand for gluten-free versions of their favorite products,' says CPW nutrition manager

Nestlé gluten-free cornflakes hit Europe

By Kacey Culliney

Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.

Fria has taken its entire frozen free-from portfolio into Ireland and hopes to secure nationwide distribution with one or two years

Fria expands into Ireland

By Kacey Culliney

Scandinavian frozen free-from player Fria expands into Ireland as part of its ongoing European growth strategy.

Udi's gluten-free strawberry flavoured breakfast bars

Snacks and home baking rise up in gluten-free

By Rachel Arthur

Snacks - particularly those using ancient grains – and baking mixes have been pushing the gluten-free sector forward, according to market research firm Mintel. 

Gluten-free bread has enjoyed rising popularity in recent years

Gluten-free growth has shelf-life

By Nicholas Robinson

The UK’s gluten-free (GF) market could mature in the next two years, following US statistics suggesting the market there has already started to slow.

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?

By Caroline SCOTT-THOMAS

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?

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

Special edition: Gluten-free

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

By Stephen DANIELLS

From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...

If gluten-free bakery moves into mainstream retail space, careful considerations must be made, warn experts

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

By Annie-Rose Harrison-Dunn

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Four gluten-free myths debunked

Special edition: Gluten-free

Four gluten-free myths debunked

By Maggie Hennessy

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains. 

Quinoa safe for celiacs, UK study says

Quinoa safe for celiacs, UK study says

By Maggie Hennessy

Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology. 

Consumers equate ‘free-from’ with health: EUFIC

Special edition: Free-from foods

Consumers equate ‘free-from’ with health: EUFIC

By Caroline Scott-Thomas

‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.

Industry needs to focus on educating consumers and developing innovative gluten-free offerings, according to Frost & Sullivan

Gluten-free: Room for education and innovation

By Kacey Culliney

The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.

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