Endangered Species Chocolate has added a dairy- and gluten-free filled bar line to its natural bar line.
February 4, 2014
The new line features six fillings: almond butter creme, sea salt and lime creme, coconut creme, blueberry vanilla creme, raspberry orange creme and lavender mint creme.
Food scientists announced the development of a yogurt alternative made with plant “milks” instead of cow’s milk.
January 6, 2014
The researchers said their alternative could be specially formulated for people with allergies to cow’s milk, as well as those who are lactose or gluten intolerant.
A survey found nearly a quarter (24%) of Americans are looking for a gluten-free option when buying cereal for themselves or their families.
December 9, 2013
According to the National Foundation for Celiac Awareness, there are an estimated 3 million Americans with celiac disease and another 18 million Americans who may suffer with symptoms related to gluten, but who have non-celiac gluten sensitivity.
C.W. Brabender’s GlutoPeak process can determine the quality of flour blends and the impact of the addition of different ingredients to flour.
November 21, 2013
Gluten quality is an essential criterion for the evaluation of baking properties. This has to happen quickly, easily as possible and -- above all -- be reliably reproducible for quality management.