A new study has the secret ingredient to improve the safety of common breakfast foods. Professor Michelle Colgrave, a researcher based at Edith Cowan University and CSIRO, is using revolutionary protein technology to detect “hidden” gluten and other proteins causing food allergies. Most recently she has focused her investigations on food commonly found on the … Continue reading Protein technology detects hidden gluten
Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products. This National Science Week, they announce they have discovered a way to detect gluten in the less well-studied grain, rye, completing the ‘Grand … Continue reading Science can now detect gluten in any food
New research has debunked the myth that all early varieties of wheat were less allergenic than the varieties grown on Australian farms today. Charles Sturt University (Charles Sturt) PhD candidate Chris Florides has investigated 170 wheat varieties as part of his research through the Australian Research Council (ARC) Industrial Transformation Centre for Functional Grains (FGC). … Continue reading Debunking the myth about wheat breeding and allergies
A Coeliac disease expert from The University of Western Australia is calling for greater transparency in the testing of gluten free foods. It comes after reports that some gluten free products contain traces of gluten, potentially dangerous to sufferers of Coeliac disease. UWA Professor Geoff Forbes said recent studies detected gluten in 14 per cent … Continue reading Call for greater transparency in gluten-free testing
Tip Top Foodservice has expanded its range of gluten-free options for the foodservice sector, launching the Abbott’s Village Bakery range of gluten-free breads. The new products include a gluten-free rustic white, soy and linseed bread, and mixed seeds. The breads cater for an ever-increasing demand for free-from offerings, which includes the 12.1 per cent of … Continue reading Abbott’s Village Bakery launches gluten-free for foodservice sector
Research from and Charles Sturt University has shone new light onto why some people who don’t suffer coeliac disease choose gluten-free foods.
Working with CSIRO and FIAL, a NSW farming family is vertically integrating and turning an ancient grain into marketable food products.
Restricting gluten may lead to low intake of “heart healthy” whole grains and be bad for your health, according to a new study.
A recent analysis of a massive study observing the effect of food on the health of nearly 200,000 American health professionals suggested eating more gluten was associated with a lower risk of type 2 diabetes. But is it really this simple? Can gluten be linked to diabetes? A considerable amount of published research has looked … Continue reading Does gluten prevent type 2 diabetes? Probably not
It’s hard not to notice that the range of gluten-free foods available in supermarkets has increased massively in recent years. This is partly because the rise in the number of people diagnosed with coeliac disease and gluten sensitivity, and partly because celebrities such as Gwyneth Paltrow, Miley Cyrus and Victoria Beckham have praised gluten-free diets. … Continue reading Why gluten-free food is not the healthy option
Made with care from gluten free wholegrains, Helga’s Gluten Free Wholemeal delivers the closest thing to a real bread experience without the gluten.
Sunny Queen Meal Solutions is helping to cater for coeliac sufferers with its pre-prepared real egg meals designed exclusively for commercial kitchens and the hospitality industry.
The Allergen Control Group (ACG) has announced the addition of British Standards Institution (BSI) to their Gluten-Free Certification Program as a third-party auditing and certification company. Based in Australia, BSI will support ACG’s goal to increase the range of gluten-free options in the Asia-Pacific market, as well as increasing the number of gluten-free brands permitted … Continue reading More gluten-free certification programs for Australia and New Zealand
In a world-first, Australian scientists have managed to make one of the nation’s favourite drinks gluten-free. CSIRO’s Kebari barley has been used to create the world’s first commercially produced, full flavoured, barley-based gluten-free beer. The drink will not be available in Australia however, instead launching in Germany. The beer’s base (Kebari barley) meets World Health … Continue reading Australian scientists launch gluten-free beer
This gluten free muesli actually tastes amazing. It’s packed full of all your fave wholesome ingredients− dates and toasted coconut, mixed together with roasted (and perfectly crunchy) nuts, sunflower seeds, linseeds, pepitas, and chia.
At different times, fat, sodium, carbohydrates, sugar and protein have all been targeted as “bad” dietary factors. Right now the focus seems to have shifted to gluten: a protein found in cereal grains, especially wheat but also rye, barley and oats.
One of America’s most popular ready-to-drink (RTD) wellness shake is making its way to Australia.