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Found 5 results

  1. Celiac.com 11/14/2018 - You don’t have to be a researcher to figure out that, for all the improvements in gluten-free food products in the last few years, gluten-free foods are still expensive and largely inferior in terms of quality and nutrition compared to their non-gluten-free counterparts. Most of the locally available gluten-free flour products are developed by large U.S. and European companies with global distribution. This can mean high local prices. Higher prices mean that some gluten-free products can remain out of reach for people who need them. Researchers in Kazakhstan may have figured out a way to change that reality by creating high quality gluten-free products at low prices. The Kazakh Research Institute of Agricultural Products Processing have developed a method for producing local, affordable gluten-free products, according to the press service of Astana city administration. According to the results of the survey, in Kazakhstan, more than two-thirds of patients with celiac disease are children under 11, while 15 percent are children aged 11-12 and 17 percent are people aged 21-35. “Gluten-free products cost ten times higher than gluten-containing products. Not every family can afford this. We are very interested in producing local products that are not inferior in quality to foreign ones,” said Chief Specialist of the Crop Production Research Laboratory Olga Polubotko. The institute is researching flour confectionery mixes and cereals. They have identified corn, rice, buckwheat, millet and flax grown in various regions of the country as naturally gluten-free raw materials. According to the researchers, imported products contain a large amount of starch and artificial additives. They intend to develop domestic products with less starch and additives using mainly ingredients from the region. Academic Secretary of the Kazakh Research Institute Darigash Shaimerdenova says that a Finnish group is interested in working with Kazakhstan to develop gluten-free pasta. The institute also conducts research to produce other varieties of foods including lactose-free lactic acid, pectin-containing, fat-free products without trans-isomers based on leguminous crops. Look for more news regarding the development of better, more nutritious, more delicious gluten-free food as stories unfold.
  2. Celiac.com 11/08/2018 - With the popularity and sales growth of gluten-free and other "free from" product categories outpacing their traditional counterparts, more major food manufacturers are moving to provide products for those customers. In the food and beverage sector "free from" products are growing faster than their standard counterparts, according Nielsen data. Antibiotic-free products enjoyed growth rates of nearly 20 per cent last year, followed by soy-free with 19 per cent, and hormone and antibiotic-free at 15 per cent. That means major manufacturers are looking to meet the increasing demand for foods that are "free from" gluten, antibiotics, pesticides or genetic modification, among other things. Consider cereal giant General Mills Inc., which makes the popular breakfast cereal Cheerios from naturally gluten-free oats. In theory, oats are gluten-free, but commercial oats also typically contain small amounts of wheat, barley or rye that can find their way into the oats via shared processing channels. To ensure that every final box of Cheerios was gluten-free when it left the factory, General Mills worked on finding a reliable way to sort through the one billion pounds of oats it uses each year. That solution took five years and involved teams of engineers, and the retooling of numerous machines, along with the construction of a specially-built eight-story sorting facility. "We knew if we wanted to take our Cheerios gluten free, we needed to create our own system," said General Mills spokesperson Mike Siemienas. Other examples of companies looking to adapt to new customer demands are McDonald’s Corp., which plans to source more than 20 million of its Canadian Angus burgers over the next year from sustainable sources. Meanwhile, Tyson Foods Inc., is looking to make inroads into to the organic market with its recent purchase of organic chicken producer Tecumseh Poultry. Major U.S. wheat miller Ardent Mills has created “The Annex,” a unit devoted to the future of specialty grains and plant-based ingredients. As the market continues to grow, look for more manufacturers to offer gluten-free and other specialty foods at markets near you. Read more at: TheStar.com
  3. Celiac.com 12/26/2017 - Because gluten is vital to the texture, structure and stretch of pasta, replicating pasta without gluten is especially difficult. It's even harder for fresh pastas, and harder still for filled pastas, like ravioli and tortellini. In the case of pasta, the trick is to get the pasta to stretch around the filling. In traditional fresh pastas, the stretch comes from gluten in the wheat flour. General Mills thinks it has found an answer in a cold extrusion process of pasta dough made with a special blend of flours and gums. The company's process allows the successful manufacture of a variety of free-from, fresh pastas including ravioli, tortellini and agnolotti; products that were previously hard to make without gluten. The company is looking to patent its new method for manufacturing gluten-free filled pastas, such as ravioli, without any breaking or tearing during production. For this patent, the company chose a blend of rice flour and cornstarch had been chosen for a bland flavor profile, and relies on 2-3% xanthan gum for structure and flexibility. The process works best by including at least 10% fresh egg by by mass. The process General Mills hopes to patent delivers an improved process for a commercially manufacturable gluten-free or reduced-gluten pasta. Other parts of the General Mills process include: cold extruding the mixture into sheets of around 1-1.2mm thickness at 34 C or less; adding the filling; and shaping the pasta around it prior to cooling and packing. Early trials showed 32 C was best for plain pasta and 25.7 C for filled pasta. In all cases, the extruder pressure had to be 75 Bar or more. General Mills said its invention would help address the increased demand for variety in fresh, gluten-free and reduced-gluten products. Source: foodnavigator-usa.com
  4. Celiac.com 09/07/2015 - Cereal maker General Mills is facing criticism from some people with celiac disease who say its gluten-free manufacturing practices are unsafe, unreliable, and leave them at risk for adverse gluten reactions. A number of celiac disease patients and others with gluten sensitivities are questioning the company's practice of removing wheat, rye and barley from standard oats, rather than sourcing actual gluten-free oats. General Mills' special method for sorting grains allegedly removes any wheat, barley and rye from the whole oats, before they are made into oat flour. A group called "Gluten Free Watchdog" has engaged General Mills regarding cross-contamination possibilities during the grain sorting and manufacturing process. The process used by General Mills to sort its oats for the gluten-free Original, Multi-Grain, Apple Cinnamon, Honey Nut and Frosted Cheerios is described in an official blog post. Gluten Free Watchdog's concerns include the reliability of testing analysis. General Mills currently uses a sampling method to test the cereal and check that gluten is 20 parts per million (ppm) or less, but Gluten Free Watchdog claims this method can result in uneven results, and that some batches of cereal may actually contain more than the allowed 20 ppm of gluten, although they haven't offered any solid examples that support their theory. To its credit, General Mills seems to be honestly engaged in the discussion, and has signaled an openness to sourcing pure gluten-free oats, which would address the concerns of groups like Gluten Free Watchdog. What do you think? Should General Mills be using gluten-free oats for their gluten-free products? Is it okay if they use regular oats and special sorting equipment to ensure the final oats are under 20 ppm, as required by law? Share your thoughts below.
  5. Hello, all. I was diagnosed with Celiac Disease a couple of days ago after an upper GI endoscopy. My husband and I have bought a few gluten-free products to get me started, but I'm concerned about the manufacturing and cross contamination. Can I eat a product if the label says "gluten-free" and none of the ingredients contain gluten or do I have to go as far as research the manufacturing process? If a label doesn't include information about manufacturing, is it safe? If the label states the product was produced in a facility that also process wheat-containing products, is it automatically out for me, or is that a CYA statement? I'm wondering if I should stick with products that have various gluten-free "seals of approval" such as those from Celiac organizations. Sorry for so many questions in one post. I am very concerned for my health and want to do everything right. Thanks!!
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