A gluten-free, casein-free diet may lead to improvements in behavior and physiological symptoms in some children diagnosed with an autism spectrum disorder (ASD), according to researchers at Penn State.
Menu items with descriptions that reference gluten, cholesterol, sugar and other health-related topics are expanding on restaurant menus as more operators recognize an increasing number of Americans adhere to special diets.
According to the Centers for Disease Control and Prevention, the number of children with food allergies jumped 18% between 1997-2007, and researchers at Northwestern University's Feinberg School of Medicine in Chicago found 8% of U.S. children under the age of 18 have at least one food allergy.
SK Food International recently added Identity Preserved Certified Organic and Conventional Non-GMO precooked bean, pea and lentil powders and flakes to its extensive line of ingredients.
The troubled economy has brought about a number of changes in the way people shop for food. Companies that engage the whole family in shopping; recognize the growing number of shoppers with food allergies; and use innovative marketing methods are most likely to meet with success.
Food labels like gluten-free and dairy-free are experiencing "meteoric growth" in the U.K., with more consumers saying they have developed food intolerances or have made changes to their diet, reports a market research group.
Gluten-free products are a marketplace trend. Two Prepared Foods’ R&D Application Seminars speakers provide information on rice-based and other starch ingredients of potential use with this formulation challenge.