Gluten-free without the sacrifice

Food Technology

Volumn 69, Issue 11, 2015, Pages

  Hensel, Kelly ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85029839879     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (10)

1. FDA. 2013. Food Labeling; Gluten-Free Labeling of Foods. U.S. Food and Drug Administration, Fed. Reg. 78: 47154-47179.
2. Hartman Group. 2015. "Gluten-Free Trend." Infographic. Hartman Group, Bellevue, Wash. hartman-group.com.
3. Innova Market Insights. 2015. "Free From: Future Strong." Infographic. Innova Market Insights, Arnhem, the Netherlands. innovadatabase.com.
4. International Food Information Council Foundation. 2014. "The Gluten-Free Diet: What You Need to Know." Fact sheet, Dec. 9. International Food Information Council Foundation, Washington, DC. foodinsight.org.
5. Kucek, L. K., L. D. Veenstra, P. Amnuaycheewa, and M. E. Sorrells. 2015. "A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity." Compr. Rev. Food Sci. F. 14(3): 285-302: doi: 10.1111/1541-4337.12129.
6. Mehta, R. 2015. "Leveraging Fiber and Other Ingredients in Gluten-Free Formulations." Presented at IFT15, Institute of Food Technologists, Chicago, July 11-14.
7. Mintel Group Ltd. 2014. Gluten-Free Foods - U.S. September. Mintel Group Ltd., Chicago, Ill. mintel.com.
8. NSF International. 2015. "NSF International Survey Finds U.S. Consumers Struggle toDefine and Identify Gluten." Press release, Aug. 24. NSF International, Ann Arbor, Mich. nsf.org.
9. Packaged Facts. 2015. Gluten-Free Foods in the U.S., 5th Edition. January. Packaged Facts, Rockville, Md. packagedfacts.com.
10. Uzunalioglu, D. 2015. "Starches and Flours Used as Bulk Flours and Texturizers in Gluten-Free Formulations." Presented at IFT15, Institute of Food Technologists, Chicago, July 11-14.