Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
With the market for gluten-free products growing rapidly around the
world, many opportunities are opening for industry, but work still
needs to be done on taste and texture, experts told attendees at
IFT Food Expo.
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
Spain's Food Safety Agency (AESA) has joined forces with FACE, the
organisation which supports the country's growing number of coeliac
sufferers, to ensure that foods labelled as suitable for those with
an intolerance to...