gluten-free
RIBUS Opens New Production Facility in Nevada
RIBUS Inc. recently opened its doors to its first solely owned and operated production facility in Sparks, NV. The company, previously based in St. Louis, MO, moved its headquarters to Sparks, located in the Reno area, earlier this year. The new 15,000-plus square-foot plant, located at 1355 Greg St., Ste. 101, Sparks, NV 89431, is ...
Ingredion Invests $140 M to Accelerate Growth in Plant-based Proteins
Ingredion (Westchester, IL) has announced several steps to accelerate production of plant-based proteins globally. The combined $140 million of strategic investments will further position the company with an expanded, broad range of plant-based protein solutions to support increased global demand. As a result, two North American manufacturing facilities will produce pea-protein isolates and a range of ...
Study Shows New Analysis for Gluten in Dietary Enzymes
A study demonstrating a new way to test for the presence of gluten in enzyme supplements has been published in the Journal of Nutrition & Food Sciences. The study was motivated by the growing demand for gluten-free products and the need for accurate testing methodologies for products claiming to meet the “gluten-free” standard of less ...
Free-from Demand
Food allergies are a fact of life for millions of Americans. The ranks of these individuals grow every year as health professionals learn more about allergies and do a better job of isolating and identifying specific types. Although most food allergies cause relatively minor symptoms, some can cause severe reactions, and can be life-threatening. Despite ...
Empower Your Brand with Certifications
American consumers are swayed and influenced by seals of approval and quality. In fact, for some, the lack of any such thing will result in that product being put back on the shelf in favor of one that does. Simple. We like to feel secure and safe with what we use and consume. And the ...
Substitute Ingredients Bakeries Lead in and Confectionaries
The growing market is focused on less un-healthy ingredients instead of more healthier ones.The market for natural bakery and confectionary products and ingredients is consistently growing today due to health-conscious trends and research. Confectionaries, which are well-known as candies and chocolates and bakeries, which we all know are oven-baked goods, most of the time made ...
American Egg Board Offers Solutions for Gluten-free Compliance
American Egg Board (AEB, Park Ridge, IL) is releasing a new white paper detailing the functional benefits REAL egg ingredients provide to gluten-free formulating. According to the board, this timely paper coincides with the Food and Drug Administration (FDA) regulatory deadline regarding gluten-free food labeling which went into effect on Aug., 2014, and the FDA ...
Special Report: Malt, Malt Extract and Malt Syrup Cannot be Used in Food Making Gluten-Free Claims
The Food and Drug Administration (FDA) published the final rule for labeling of foods as gluten free on August 5, 2013. The rule went into effect on September 4, 2013. Manufacturers under the labeling jurisdiction of the FDA who choose to use a voluntary gluten-free claim on product packaging must be in compliance with the ...
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