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Prepared Foods August 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
Prepared Foods June 1, 2005 Gallagher et al.	Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products.
Food Processing June 2012 Mark Anthony	Formulating Gluten-Free Products How did a grain protein that a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
AskMen.com Malcolm MacMillan	Going Gluten-Free Do you feel sleepy, heavy and bloated after a big plate of spaghetti? You may have gluten sensitivity or celiac disease. Going gluten-free with your diet might be the only way to overcome this. Here's how.
Food Processing April 2006 John K. Ashby	Globally Gluten Free The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast - nearly 15 percent annually.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
AskMen.com September 8, 2014 Patrick Owen	Should You Be Cutting Gluten Out Of Your Diet, Too? In the nutrition sphere, gluten is a scapegoat for a lot of people right now. Zealots claim that it's pure poison, and others say it's all a scam.
Food Processing June 2013	New Food and Beverage Rollout: June 2013 In observance of Celiac Awareness Month, Food Processing is providing a list of new food and beverage products that those with gluten intolerance can enjoy.
AskMen.com July 19, 2015 K. Aleisha Fetters	Benefits Of Gluten Here are four little-known benefits of staying off of the G-free bandwagon.
The Motley Fool July 30, 2009 John Rosevear	The Emerging Trend That Starbucks Will Miss Or, how Starbucks just alienated a whole bunch of enthusiastic new customers. And why "gluten-free" is about to become big business
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
Food Processing June 2005 Frances Katz	You don't know beans about legume flours A decade ago, beans as an ingredient meant soybeans. But given the boost given legumes by the new Dietary Guidelines for Americans and consumers' growing appetite to try new things, beans of all varieties may be poised for a renaissance.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Food Processing February 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
American Family Physician December 15, 2002	Celiac Disease What is celiac disease?... What causes celiac disease?... What are the symptoms of celiac disease?... How can I be sure that I have celiac disease?... How is celiac disease treated?... etc.
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Prepared Foods October 1, 2006	Expanding Opportunities Product developers have created formulations containing gluten-free modified tapioca starch for bread, pizza crust and cookies, and continue their work on other applications as each one reacts differently under various conditions.
American Family Physician December 1, 2006	Celiac Disease: What You Should Know A patient guide: What is celiac disease?... What does gluten do to people with celiac disease?... What happens to children with celiac disease?... etc.
Prepared Foods September 2007 William A. Roberts, Jr.	Allergen Awareness Manufacturers must be more allergen-aware than ever, as their packages and labels serve as a guidepost to at-risk consumers.
AskMen.com Robert Lillegard	Why The Gluten-Free Trend Is Doomed Many people going gluten-free load up on gluten-free chips, crackers, breads, and candies. These items often have more calories than their regular versions while at the same time being more expensive.
Food Processing August 2013 David Phillips	Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience.
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
Food Processing April 2006 Kantha Shelke	Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Food Processing August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Food Processing June 2011 Mark Anthony	Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.
Food Processing October 2012 Jeanne Turner	Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Food Processing June 2012 Mark Anthony	How Do you Create a Healthier Savory Snack? Building healthier snacks may be a way to rein in some of the extra calories we eat and provide a little more energy to move -- and that would be a good thing.
Prepared Foods August 2009	R&D: Innovative Coatings Nutritional and health attributes have positioned pulses for use in the rapidly growing markets of nutritionally enhanced and gluten-free foods.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
Entrepreneur April 2005 Nichole L. Torres	Chew on This Cater to customers with food allergies, and you'll be sure to get a good reaction.
Food Processing November 2010	Oils, Gluten-Free in Baking Spotlight Healthier oils and shortenings and gluten-free products seemed to be the focus of the ingredient side of the International Baking Industry Exposition.
Nurse Practitioner September 2011 Cheryl L. Gainer	Celiac Disease: Helping Patients Live Gluten-Free A review of the screening, diagnosis, and treatment of celiac disease.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Prepared Foods April 8, 2007 Mark Hostetler	Land of the Free - April 2007 A look at the FDA's proposed rule defining "gluten free" and other terms... FDA plans to hold public hearings to discuss the safety of fresh produce...
Food Processing December 2008	Wellness Food Trends for 2009 Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead.
Food Engineering February 20, 2007	FE Tech Flash Vol. 3 No. 2 Altria Group spins off Kraft Foods... Kellogg announces healthy alternatives... FDA proposes "gluten-free" labeling... People, plant and industry news... etc.
Food Processing June 2009 David Feder	Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.
Food Processing December 2011 Mark Anthony	Whole Grain Varieties Gaining Acceptance Among American Consumers For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They're the foods upon which all civilizations were built.
Food Processing January 2010 Diane Toops	Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them.
Science News May 25, 2002 Janet Raloff	On Wheat and Weaning Prolonged breastfeeding appears to offer some babies major intestinal benefits, a new Swedish study finds. The practice prevented or at least delayed the onset of celiac disease in children.
Food Processing July 2009 Toops & Fusaro	Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products.
Food Processing November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Outside May 2008 Gabriel Sherman	My Body Is Not a Temple Perfect health is a worthy goal, but not at the expense of your sanity.
Food Processing March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
Seasoned Cooking January 2009 Rossana S. Tarantini	Through the Kitchen Window Learning to accommodate a wheat allergy can be a trying experience, but it can be done.