The GFCO audits will be conducted by SGS qualified auditors together with SGS’s food safety certification audits, or as a stand-alone service.
Researchers from Hiroshima University in Japan have developed natural, gluten-free bread that has the airy texture of wheat-flour bread without using additives or gums.
New research from Technavio underscores the potential for bakers and cereals processors to boost their gluten-free sales in a market hungry for innovation and value.
More consumers have recently been embarking on the health and wellness trend, increasing the demand for healthier products. The rise of organic and gm-free foods comes amid this growing trend, and 2015 was the year in which ‘free from’ truly became mainstream. By Lu Ann Williams, director of innovation, Innova Market Insights
Gluten-free products, previously positioned only for gluten-intolerant consumers, are often perceived as less tasteful. However, with new production processes, companies are now enlarging the spectrum of gluten-free products with those that taste similar to traditional plain flour products. By Pascal Philibert, managing director, Philibert Savours
With the plant proteins and gluten-free ingredients from Harvest Innovations, Archer Daniels Midland Company has increased its ability to cater to the current consumer trends of the market.
The FDA has published a final rule regarding 'gluten-free' claims that all products labelled after August 5, 2014, have to comply to.
The gluten-free market has caught the imagination of health conscious consumers and has been expanding steadily. Whey isolates offer an alternative to gluten-free recipes that helps overcome traditional limitations. By Craig Sherwin, director of Protein Technology Center, Davisco Foods
Rates of diagnosed coeliac disease are on the rise and the benefits of a gluten-free diet are gaining increasing exposure. The demand for gluten-free bakery products is set to experience considerable growth in the near future. By Derek Lam, marketing coordinator, Embassy Flavours