Study: Gluten-free diets don’t entirely protect consumers from gluten

Gluten-free food products have skyrocketed in popularity during recent years, preferred in part by consumers seeking health benefits from gluten-free diets. But there’s also another very important component to the buyer base for gluten-free goods: people with gluten intolerances, wheat allergies and celiac disease.

Celiac disease is an autoimmune disorder, and those who suffer from […]

Infographic: How much do you know about gluten?

Report highlights concerns over lupine; other food additives

A new report is raising concerns surrounding GRAS (generally recognized as safe) food additives, the controversies associated with how they are determined, and the barriers to regulating them.

In particular, a peanut-related legume called lupine, sometimes added in gluten-free products, is the main area of focus as it is often added without an allergen warning […]

Monday links

Don’t have time to scour the internet for the latest food safety, animal safety and agriculture news? Relax, we’ve got it covered.

Animal Science

2014 in Review: Animal Antibiotics – Food Safety News Centers for Disease Control and Prevention estimates that antibiotic-resistant infections sicken at least 2 million people every year and that more than […]

Gluten-free industry continues to surge

New data recently released estimates that the market for gluten-free foods has grown 63% from 2012-2014, making it one of the fastest growing food markets worldwide. According to a recent article, one research firm is estimating the market will achieve $8.8 billion in sales by the end of 2014.

While all gluten-free food segments increased […]

What does “gluten-free” mean?

One in 100 people worldwide are affected by celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine, according to the Celiac Disease Foundation.

But, as CBS reported in 2012, as little as a decade ago, “virtually no one in the U.S. seemed to have a problem eating […]

Faking it: Food allergies as eating disorders

We recently covered the globalization diet, but there is another diet that is beginning to rise and has rapidly become a cause for concern.

It starts in an unlikely place:

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U.S. FDA defines “gluten-free”

For people with celiac disease, knowing whether a food contains gluten or not is vital.

Today the U.S. Food and Drug Administration (FDA) published new regulations that define gluten-free in part as a food product that contains less than 20 parts per million of gluten. About 3 million Americans have celiac disease, a condition that […]