Sachin Rustgi, an assistant professor of molecular breeding in Clemson’s Advanced Plant Technology Program housed at the Pee Dee Research and Education Center, is working with researchers across the United States to determine how to create glutenases that can withstand high cooking temperatures. …
Researchers reporting in the Journal of Proteome Research have developed a method to detect proteins from rye, which could help food manufacturers meet regulatory requirements for “gluten-free” claims on foods. …
Where Food Comes From, Inc, announced the launch of the Gluten Free by WFCF standard. The new branding replaces the Gluten-Free standard formerly administered by the Company’s ICS business unit. …
Whoever claimed so is about to be – at the very least – intrigued by the news that Fit Baking Company, a Dallas, TX based purveyor of healthy, high in protein, and low carb baked goods has managed to create the ultimate recipe for well-balanced gluten free muffins. …
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