Articles Tagged with ''gluten-free''

The U.S. market for gluten-free foods and beverages is growing even faster than projected, and will hit $4.2 billion by the end of 2012, according to the latest news from Packaged Facts.

American Key Food Products introduces King Lion Premium Cassava Flour, a simple replacement for wheat flour in gluten-free foods.

An increasing number of Americans are demanding more simplicity from their supermarket-bought foods, and demanding Yemmies (young, educated, millennial mothers) are leading the way.

Straus Family Creamery has introduced what it claims is the only non-GMO-verified and certified organic Greek yogurt on the U.S. market.

For the general American population, adopting a gluten‐free diet is becoming an increasingly popular solution to numerous health problems, stated Pam Cureton, RD, LDN in a presentation at the Food Marketing Institute's (FMI) 2012 Health and Wellness Conference, held in April in Orlando, Fla. Cureton is with the Center for Celiac Research based at the University Of Maryland School Of Medicine.

Clif Bar has added a new snack bar made with 100% organic fruit and nuts, promising a “handful of simple ingredients.”

The Canadian government has announced a $245,000 grant that will help the Canadian Celiac Association partner with ExcelGrains Canada, the Packaging Association of Canada and the Canadian Health Food Association to develop specific controls and the supporting tools for each of their existing food safety systems.

PepsiCo's Frito-Lay North America division announced the launch of a gluten free recipe section on its corporate website

The satiating element of fiber has led to its inclusion in a number of weight-management strategies and products, both in the U.S. and abroad. In Germany, for instance, Pronatura’s Inulin Fibre is a prebiotic designed to support weight control when consumed regularly.

Dr. Schar USA opened its first gluten-free manufacturing facility in the U.S.