Items Tagged with 'allergen-free'

ARTICLES

Improving the quality and range of gluten-free snacks and baked goods

Improving the quality and range of gluten-free snacks and baked goods

Gluten-free snacks and baked goods continue to integrate into mainstream eating
Lis Parker
Liz Parker
May 29, 2018

The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year, and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.


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Gluten-free Meal

Imitating with Allergen-Free Formulations

Prepared Foods’ R&D Application Seminars speakers discuss the challenges and opportunities in formulating for the gluten free- and vegetarian-inclined diets
February 16, 2017

Cellulose is sourced from wood and modified to render the water-soluble derivatives, methylcellulose (MC), hydroxypropyl methycellulose (HPMC) and hydroxypropyl cellulose (HPC).


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Plentils16_900.jpg

Enjoy Life Foods Spices Up Plentils

New flavors include Thai Chili Lime and Moroccan Spice Plentils
November 29, 2016
New snacks are made from crunchy lentils, which are known for being a good source of fiber and all-natural plant-based protein
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Allergen-Free Formulating

Going to formulate for the Big 8? Processors have no room for error when it comes to protecting for allergies and sensitivities to peanuts, tree nuts, shellfish, fish, eggs, wheat, soy or milk.
David Feder
David Feder , RDN
February 17, 2015
In all surveys prognosticating the biggest trends in the food and beverage industry for 2015, allergen-free formulation keeps landing at or near the top.
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Peanuts feat

Versatile Peanut Flavor

Golden Peanut offers a full line of partially defatted, roasted peanut flours, roasted aromatic peanut oil and roasted peanut extract.
April 16, 2013
Looking to boost peanut texture, protein or flavor? Golden Peanut Specialty Products has a wide variety of products to suit these and other formulation needs.
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Krave cereal
2013 New Products Annual: Cereals & Breakfast Bars

Cereals and Bars Expand and Diversify

Fueled by growth in gluten- and other allergen-free items, breakfast cereals and bars saw a resurgence in 2012.
Tom Vierhile
March 22, 2013
Ready-to-eat (RTE) cereal makers channeled their inner Mark Twain in 2012, as in “the reports of my death have been greatly exaggerated,” with the category celebrating a comeback year on the new products front.
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