Items Tagged with 'gluten'

ARTICLES

FDA aims to improve gluten ingredient disclosure in foods

The org intends to improve transparency in disclosures of bakery products.

SF&WB Staff

January 26, 2026

The agency is taking this action to help consumers and inform its gluten-related labeling priorities.

Kansas State University researchers advance gluten-reduction development

The team has managed to lower gluten content without losing dough quality.

Patrick Melgares

December 7, 2023

The team has managed to lower gluten content without losing dough quality.

GFCO: record number of gluten-free certifications awarded in 2022

The Gluten-Free Certification Organization reported more product certifications than ever.

March 8, 2023

The Gluten-Free Certification Organization reported more product certifications than ever.

Clean-label baking with vital wheat gluten

Brook Carson

May 14, 2020

What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

Improving artisan bread quality through better dough mixing

Richard Miscovich

December 14, 2016

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

Keep rising to the consumer/customer challenge

Lauren R. Hartman

May 8, 2014

So many features, so many conveniences, same-day delivery, more compact equipment, accessible websites on which to find and purchase equipment and products, easy-to-use mobile apps—customers want more because consumers want it all.

Fall flurry of excitement

Lauren R. Hartman

November 11, 2013

No, it’s not snowing yet, but the surge of activities the fall months bring in the baking and snack food sectors can sometimes feel like a blizzard. The amount of new offerings from the exciting International Baking Industry Exposition (IBIE) 2013, Oct. 6-9 at the Las Vegas Convention Center in Las Vegas, was intense.

Next-generation of gluten detection technology

April 13, 2012

Romer Labs, a food-safety diagnostic company, launches two gluten test kits for onsite factory testing and for quantitative testing in labs. The products use proprietary gluten-detection technology considered to be closer to ideal tests, as they establish an important link between Celiac disease and finding immunotoxic peptides in food.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

Speaking Gen Y/Z/Alpha’s Language About Bread

Younger consumers, like their Boomer counterparts, are still reaching for bread when shopping. What they want from those purchases, however, looks very different from previous generations. Producers that understand these shifting preferences can better position both existing products and new launches for success.

Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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