INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS (Venezuela) - 2015 - A REVIEW: UNDERSTANDING GLUTEN FREE BREAD DEVELOPMENT FOR REACHING QUALITY AND NUTRITIONAL BALANCE. Dig Dis. 2015;33(2):175-82. Celiac disease and the gluten-free diet: consequences and recommendations for improvement. The British journal of nutrition. 06/2015 Are gluten free foods healthier than non-gluten free foods? An evaluation of supermarket products in Australia. FSA 16/05/11 'Gluten-free' guide published. GLUTEN INTOLERANCE GROUP - AVRIL 2013 - Gluten-Free Guidelines - A BASIC GUIDE TO SERVING GLUTEN-FREE CUSTOMERS.
New EU Labeling Rules for "Gluten Free" Foods. UNIVERSITY OF MICHIGAN - 2012 - Celiac Disease: Gluten-free eating. Nutrients 2013, 5, 4553-4565 Gluten-Free Diet in Children: An Approach to a Nutritionally Adequate and Balanced Diet. Nutrients 2013, 5(12), 4869-4879; Problems and Challenges to Adaptation of Gluten Free Diet by Indian Patients with Celiac Disease. Nutrients 2013, 5, 4250-4268; The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients. LATVIA UNIVERSITY OF AGRICULTURE - 2012 - Annual 18th international scientific conference proceedings. Au sommaire: Consumers’ attitude towards availability and quality of gluten -free products in the Latvian market.
JUST FOOD 30/04/13 Gluten free: the US market. In addition to being one of the world's largest markets for gluten-free foods, the US continues to represent one of its fastest growing.
Estimates regarding the size of the market vary by source - for example, data from Euromonitor suggests value sales rose from US$1.2bn to US$1.35bn in 2011. Meanwhile, Leatherhead Food Research estimates market value is closer to US$2.7bn at present, up by 30% from 2006. Some industry sources feel the market may reach as high as US$5bn by the second half of the current decade. The US has certainly been a key focus of late for some of the market's leading suppliers. "We have expanded into the USA in the last three years... we have opened a dedicated gluten free factory in Logan, New Jersey," Emma Herring, UK retail brand manager at Dr Schär, says.
This view is echoed by Genius Foods CEO Roz Cuschieri. From a consumer perspective at least, the potential for further growth of the US market seems promising. The main reasons for this forecast were two-fold. International Journal of Food Sciences and Nutrition, - MARS 2013 - Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.
Institute of Agrochemistry and Food Technology (Espagne) - 2012 -Relationship between instrumental parameters and sensory characteristics in gluten-free breads. Institute of Agrochemistry and Food Technology - 2014 - CEREALS FOR DEVELOPING GLUTEN-FREE PRODUCTS AND ANALYTICAL TOOLS FOR GLUTEN DETECTION. INFORMA 01/10/13 Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children. Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children February 2014, Vol. 65, No. 1 , Pages 112-116 (doi:10.3109/09637486.2013.836740) Teresa Mazzeo, Francesca Brambillasca, Nicoletta Pellegrini, Rossella Valmarana, Fabiola Corti, Carla Colombo, and Carlo Agostoni 1SITEIA.PARMA Interdepartmental Centre, University of Parma, Parma , Italy, 2Pediatric Clinic 2, IRCCS Ca’ Granda, Ospedale Maggiore Policlinico, Milan 3Department of Food Science, University of Parma, 4Department of Pediatrics, Fondazione IRCCS Ca’ Granda, Ospedale Maggiore Policlinico, , Italy, and 5Department of Clinical Sciences and Community Health, University of Milan, , Italy Correspondence: Nicoletta Pellegrini , Department of Food Science, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma , Italy.
Abstract. IFT 07/08/13 FDA defines 'gluten-free' for food labeling. August 7, 2013 FDA defines 'gluten-free' for food labelingThe U.S.
Food and Drug Administration (FDA) recently published a new regulation in the Federal Register defining the term “gluten-free” for voluntary food labeling. This final rule will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten-free diet. “Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. FSAI 13/07/10 New Guidance on Avoidance of Cross-contamination during Manufacture of 'Gluten-free' and 'Very Low Gluten' Products Published. Tuesday, 13 July 2010 In 2008, the Scientific Committee of the FSAI published a reporton gluten intolerance, the coeliac condition and on ‘gluten-free’ or low-gluten foods.
The report included recommendations for Irish standards for levels of gluten in food suitable for people who are intolerant to gluten, and also on the labelling of such foods. The report made additional recommendations on a number of related issues, including the need for surveillance of gluten in ‘gluten-free’ and low-gluten products and the improvement of the nutritional quality of foods suitable for consumption by coeliacs. A specific recommendation to the FSAI was that guidance should be developed on cross-contamination for industry, catering and retail establishment as applicable. This guidance note has been developed by the FSAI in response to the above recommendation. FOOD POLITICS 06/08/13 Good news: FDA issues rules for a gluten-free claim on food packages. In what will surely be good news to people with celiac disease and other problems related to gluten intolerance, the FDA has just issued a final rule for defining foods as “gluten-free.”
This, after nine years of work on this issue (see timeline below). The rule states that companies can label their products gluten-free if they contain less than 20 ppm (parts per million) gluten. This, says FDA, is the lowest level that can be consistently detected in foods using valid scientific analytical tools. Also, most people with celiac disease can tolerate foods with very small amounts of gluten. As for gluten intolerance: Roughly 1% of the U.S. population has diagnosable gluten intolerance. The new rule will help establish some uniformity in labeling. Policy wonk that I am, I immediately made a timeline.
FDA 02/08/11 FDA reopens comment period on proposed ‘gluten-free’ food labeling rule - Rule would help by creating a uniform and enforceable definition. For Immediate Release: Aug. 2, 2011 Consumer Inquiries: 888-INFO-FDA FDA reopens comment period on proposed ‘gluten-free’ food labeling rule Rule would help by creating a uniform and enforceable definition The U.S.
FDA 02/08/11 FDA Releases Safety Assessment on Gluten and Celiac Disease and Reopens Comment Period on "Gluten-free" Proposed Rule. FDA 09/03/13 What is Gluten-Free? FDA Has an Answer. This gluten-free banana bread was made with almond flour instead of regular flour.
Plain nuts are also a gluten-free option. Get Consumer Updates by E-mail Consumer Updates RSS Feed Print and Share (PDF 505 K) En Español On this page: In August 2013, the Food and Drug Administration issued a final rule that defined what characteristics a food has to have to bear a label that proclaims it "gluten-free. " Manufacturers had one year to bring their labels into compliance. This rule was welcomed by advocates for people with celiac disease, who face potentially life-threatening illnesses if they eat the gluten found in breads, cakes, cereals, pastas and many other foods.
Andrea Levario, executive director of the American Celiac Disease Alliance, notes that there is no cure for celiac disease and the only way to manage the disease is dietary—not eating gluten. FDA 11/06/13 Gluten and Food Labeling: FDA’s Regulation of “Gluten-Free” Claims. También disponible en español (Spanish).
In August of 2013, the U.S. Food and Drug Administration (FDA) issued a regulation that defines the term “gluten-free” for food labeling. This new definition provides consumers – especially those with celiac disease – the assurance that “gluten-free” claims on food products are consistent and reliable across the food industry, and gives them a standardized tool for managing their health and dietary intake. “Gluten Free” Terms Consumers may also see the terms:
FDA 08/02/13 Food Labeling; Gluten-Free Labeling of Foods Regulatory Impact Analysis. The Food and Drug Administration is issuing a final rule to define the term "gluten-free" for voluntary use in the labeling of foods.
The final rule defines the term "gluten-free" to mean that the food bearing the claim does not contain an ingredient that is a gluten-containing grain (e.g., spelt wheat); an ingredient that is derived from a gluten-containing grain and that has not been processed to remove gluten (e.g., wheat flour); or an ingredient that is derived from a gluten-containing grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food (i.e., 20 milligrams (mg) or more gluten per kilogram (kg) of food); or inherently does not contain gluten, and; that any unavoidable presence of gluten in the food is below 20 ppm gluten (i.e., below 20 mg gluten per kg of food).
Regulatory Impact Analysis. Eur Food Res Technol (2012) 235:545–554 Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts. COELIAC QUEENSLAND - Gluten Free Catering Guide. CBS 31/08/11 FDA imposing tough regs on gluten-free products. Gluten-free food has become popular and profitable -- but sometimes products labeled "gluten free" -- aren't.
Now, the Food and Drug Administration is preparing strict new standards - and that's a relief for people who are allergic to gluten. CBS News correspondent Elaine Quijano reported Jennifer Shannon is a careful shopper, double-checking labels to make sure the food she is buying is gluten-free. Shannon told CBS News, "If a company is going to sell me a product based on the fact that it's gluten-free, I think they should be held accountable for it. " Shannon has celiac disease, an allergy to gluten, which is a protein found in common grains like wheat, rye and barley. About three million Americans now suffer from this disease, which can have a wide array of symptoms, such as bloating, constipation, problems digesting food, numbing feeling in the extremities, and for some sufferers a rash. ALBERTA AGRICULTURE AND RURAL DEVELOPMENT 30/08/13 Allergy and gluten free.