Snacks

Bruce-Gardyne says gluten-free food will become healthier

Gluten-free foods set to get much healthier

By Nicholas Robinson

Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.

Givaudan said there was a global interest in developing umami taste with lower MSG content

Patent Watch

Givaudan files patent for MSG-free umami

By Kacey CULLINEY

Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).

Blood flow may be improved and diastolic blood pressure reduced significantly by the consumption of almonds, according to researchers.

Almonds may reduce heart disease risk: Study

By Annie Harrison-Dunn

Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers.

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?

By Caroline SCOTT-THOMAS

One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?

Beyond bread: Gluten-free potential in beer and pizza

By Annie-Rose Harrison-Dunn

Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.

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