Australian researchers say they have taken the first steps in in breeding low allergy wheat varieties, which could be used by manufacturers to create products suitable for coeliac suffers and remove the need for total wheat avoidance.
Buckwheat flour containing gluten and used in products advertised as gluten-free has prompted numerous recalls in New Zealand and led to at least one reaction.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.
