With gluten-free consumption on the rise (over 10% CAGR in the past three years), these pre-baked options will help in-store bakeries increase dollar sales and retain loyal customers because they’re products everyone can enjoy together. …
The Good Flour Corp. is pleased to announce that following an extensive audit and review of its Burnaby, B.C. facility, it has received two certifications from BRC -British Retail Consortium: the BRCGS – Global Food Safety Standard. 9th edition and GFCP – Gluten-free Certification program 3rd edition. …
With their extensive network of relationships and market insights, Presenture is well-equipped to support GFCO’s in expanding its reach within foodservice for its portfolio of gluten and allergen free products. …
The gluten-free food market is projected to soar, with 1/3 of new products claiming, “gluten-free”. What does this mean for CPG and bakery brands looking to innovate? Pay attention: Gluten-free is just starting to heat up. Indeed, the global gluten-free market is expected to reach $9.99 billion by 2028. …
Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread’s nutritional value without compromising its flavor, according to a study published in the Journal of Food Science. …
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