Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread’s nutritional value without compromising its flavor, according to a study published in the Journal of Food Science. …
Dainty Rice, the Canadian Rice Company, is excited to announce the launch of an innovative line of Gluten Free Baking Mixes. …
In 2022, the global gluten-free bread market accounts for a value of US$ 616.3 million and is projected to surpass US$ 1.5 billion with worldwide consumption of gluten-free bread anticipated to increase at an impressive CAGR of 9.3% between 2022 and 2032. …
The Good Flour Corp. is pleased to announce that it is developing a GF Protein Pancake & Waffle Mix, a complete superfood and rich source of protein and healthy carbohydrates that is free of gluten and all top allergens, including dairy, nuts, egg, soy, corn, and more. …
The gluten-free trend was just the beginning. Now some consumers are going against the grain, with consumer demand on the rise for grain-free offerings.1 Savvy CPG manufacturers are taking note of this interesting trend, which is likely to expand over the next year. …
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