Recent gene editing discovery could make gluten safe for all consumers

When we think of gene editing, our minds might go to stories of giving new traits to humans, or editing animals to be more disease-resistant. We might not think of plants, first. But the reality is, gene-editing in plants could have some of the more practical and important applications in the future, better positioning our […]

Gluten free in the land down under

The predominant food regulatory body of Australia and New Zealand has laid down what has been called the “toughest labeling laws in the world,” including its standards for gluten-free products.

According to Food Standards Australia New Zealand, a regulatory body made up of the governments of the two countries and their states/territories, foods must meet […]

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 […]

Science shows non-celiac wheat sensitivity is a real thing

A new study may explain why people who do not have celiac disease or a wheat allergy still experience gastrointestinal and other uncomfortable symptoms after ingesting wheat and related cereals. The findings suggest that these individuals have a weakened intestinal barrier, which leads to a body-wide inflammatory immune response.

“Our study shows that the symptoms […]

Infographic: How much do you know about gluten?

Examining gluten-related disorders

Many are unaware there are actually three different gluten-related disorders, as they are commonly used interchangeably. These disorders include celiac disease, wheat allergy, and non-celiac gluten sensitivity.

To understand the differences among these disorders, it’s important to first understand that gluten is a general name for a protein composite found in wheat, barley, and rye. […]

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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Recover from the big game with the Monday links

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Food safety

FDA requests comments on draft methodological approach for designating high-risk foods under section 204 of FSMA – U.S. Food and Drug Administration (FDA)

FDA is seeking comments on a […]