Allergen labeling has come a long way, but a US study of food labels last month found that ambiguities are still prevalent. FoodNavigator-USA.com examines the current position on gluten-free labeling rules.
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
Scientists have developed a new variety of gluten-free bread
suitable for consumers suffering from coeliac disease and boasting
a longer shelf-life, increased nutritional value and better texture
than products already available.
A newly identified enzyme can break down gluten molecules before
they reach the small intestine, Dutch researchers have shown, and
may offer hope for the management of coeliac disease using oral
supplements.
A new credit-card sized gluten testing kit that can be used on site
claims to provide food firms with a quick and cheap way to test for
both low and high levels of the allergen in their products.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
