Gluten-free growing despite changing perceptions

Though 47% of consumers say they consider gluten-free diets to be a fad, 25% report that they consume gluten-free foods.

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@FoodBizNews @NewFoodAisle Forward | Subscribe | Advertise | Contact December 8, 2015 Gluten-free growing despite changing perceptions Though 47% of consumers say they consider gluten-free diets to be a fad, 25% report that they consume gluten-free foods. Gluten-free growing despite changing perceptions Special Report: Trend of the Year - Clean Label Industry answers the call for simple ingredients. Special Report: Trend of the Year - Clean Label Dunkin' commits to cage-free eggs by 2025 Announcement is a follow-up to earlier commitment unveiled in March. Dunkin' commits to cage-free eggs by 2025 Research Assistant Functional foods Information about the trends and technologies that make up the functional foods marketplace. Meat ingredients Develop an understanding of how meat proteins are being used in product formulations. Colors Learn more about the different types of colors available to food and beverage processors. Feature Managing moisture to improve yields Citrus or soy ingredients may be incorporated to retain moisture in processed meats. Kellogg establishes new emission goals Company plans to cut greenhouse gas emissions by 65% across its operations. from FoodBusinessNews.net   Yum! Brands c.f.o. to retire in February Patrick Grismer to step down after three years in the position. from FoodBusinessNews.net follow us on Twitter @FoodBizNews | @NewFoodAisle download the FBN app forward | change email address | subscribe | unsubscribe To ensure delivery to your inbox, add foodbusinessnews@send-sosland.com to your address book or safe sender list. Contact us: Advertising | Privacy Policy | Customer Service ©2015 Sosland Publishing Co. 4801 Main Street, Suite 650 Kansas City, MO 64112 (800) 338-6201