PRESS-NEWS.org - Press Release Distribution
PRESS RELEASES DISTRIBUTION

New technologies and ingredients provide better options for gluten-free eating

2013-07-18
(Press-News.org) CHICAGO—New technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago.

An estimated one in 133 Americans has celiac disease, an immune disorder triggered by the ingestion of gluten peptides found in wheat, barley and rye, said Joseph Baumert, Ph.D., assistant professor in the Department of Food Science & Technology and co-director of the Food Allergy Research & Resource Program at the University of Nebraska.

A growing number of consumers with celiac disease, those with a "sensitivity" to gluten, and/or those with preference for gluten-free foods are driving the demand for these products, said Chris Thomas, senior food technologist at Ingredion, Inc.

"Historically, product development has focused on the 'gluten-free' aspects,'" said Thomas. "Now, consumers want nutrition quality, variety and appearance."

Because of manufacturing and ingredient challenges, gluten-free products often have a gritty or dry texture and a short shelf life. To mask or enhance a bland taste, some have high amounts of sugar and little nutritional value. Fortunately, innovative manufacturing technologies are improving the texture of gluten-free products and the development and use of flours, starches and bran made from alternative ingredients, are enhancing taste and appearance.

Utilizing "native functional flours based on tapioca and rice, we're able to achieve texture, color and appearance that is similar to wheat-containing products while eliminating grittiness and crumbliness," said Thomas. In addition, these products are similar to wheat-products in calories, fat content, overall nutrition and shelf life.

Pulses -- the edible seeds of leguminous crops -- also are being used to create flour and starch-like substances in gluten-free products, said Mehmet Tulbek, Ph.D, the global director of the research, development and innovation division of Alliance Grain Traders (AGT). These ingredients, made from peas, lentils, chickpeas and edible beans, have a high viscosity, as well as high levels of protein, fiber and other nutrients. They're also low-fat and attractive to vegetarian consumers.

To date, pulses are successfully being used to create gluten-free pasta, baked goods, snacks, breadcrumb substitutes in meatballs, and even milk-like beverages in the international food market.

"Pulse ingredients were found to be suitable for gluten-free expanded snack, pasta, meat and beverage products," said Tulbek. "Overall, the ingredients are working very well."

###

About IFT

For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

END



ELSE PRESS RELEASES FROM THIS DATE:

Ironing out the origins of wrinkles, creases and folds

2013-07-18
PROVIDENCE, R.I. [Brown University] — Engineers from Brown University have mapped out the amounts of compression required to cause wrinkles, creases, and folds to form in rubbery materials. The findings could help engineers control the formation of these structures, which can be useful in designing nanostructured materials for flexible electronic devices or surfaces that require variable adhesion. "When a rubbery material is compressed and reaches a critical load, it experiences instability and forms surface patterns like wrinkles, creases, or folds," said Mazen Diab, ...

Personality may predict if you like spicy foods

2013-07-18
CHICAGO – Certain aspects of an individual's personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®. Nadia Byrnes, MS, a doctoral candidate at Pennsylvania State University, presented her research that set out to determine whether there was a correlation between personality types and hot-spice preferences. She conducted a study of 184 participants--nonsmokers ages 18 to 45 without any known issues that would compromise ...

Seafood still considered a good source of nutrients but consumers confused on safety

2013-07-18
CHICAGO-Seafood continues to be a proven strong nutrient-rich food providing essential vitamins, minerals and omega-3 fatty acids, but consumers and some toxicologists still keep a watchful eye on safety, according to a July 16 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place. "Moderate, consistent evidence shows that health benefits derived from the consumption of a variety of cooked seafood in the U.S. in amounts recommended by the [2010 Dietary Guidelines for Americans, U.S. Department of Agriculture] ...

The new frontier: Creating and marketing food products that prevent disease and obesity

2013-07-18
CHICAGO— Creating and promoting foods that contain natural inhibitors of unhealthy angiogenesis – the formation of blood vessels that feed and promote disease, obesity and inflammation – is the "new frontier in dietary health," according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. "Blood vessels are critical to the health of every cell, every organ and for every function in the body," said William W. Li, M.D., president of the Angiogenesis Foundation. "Research is now showing it's possible to promote health ...

Uncovering a healthier remedy for chronic pain

2013-07-18
DURHAM, N.C. -- Physicians and patients who are wary of addiction to pain medication and opioids may soon have a healthier and more natural alternative. A Duke University study revealed that a derivative of DHA (docosahexaenoic acid), a main ingredient of over-the-counter fish oil supplements, can sooth and prevent neuropathic pain caused by injuries to the sensory system. The results appear online in the Annals of Neurology. The research focused on a compound called neuroprotectin D1=protectin D1 (NPD1=PD1), a bioactive lipid produced by cells in response to external ...

Unattractive people more likely to be bullied at work, new Notre Dame study shows

2013-07-18
It's common knowledge that high school can be a cruel environment where attractive students are considered "popular," and unattractive kids often get bullied. And, while that type of petty behavior is expected to vanish with adulthood, new research proves it does not. Colleagues can be just as immature as classmates. The study by Timothy Judge, professor of management at the University of Notre Dame's Mendoza College of Business, and Brent Scott from Michigan State University, is the first to link attractiveness to cruelty in the workplace. In "Beauty, Personality, ...

Poor sleep in pregnancy can disrupt the immune system and cause birth-related complications

2013-07-18
PITTSBURGH, July 17, 2013 – Poor sleep quality and quantity during pregnancy can disrupt normal immune processes and lead to lower birth weights and other complications, finds a University of Pittsburgh School of Medicine study published today in the journal Psychosomatic Medicine. Women with depression also are more likely than non-depressed women to suffer from disturbed sleep and to experience immune system disruption and adverse pregnancy outcomes. "Our results highlight the importance of identifying sleep problems in early pregnancy, especially in women experiencing ...

Probiotic bacterium lessens severity of Salmonella infections by hoarding iron

2013-07-18
Irvine, Calif., July 17, 2013 — UC Irvine microbiologists have learned how a probiotic bacterium used to treat irritable bowel syndrome can soothe gut bacterial infections caused by Salmonella, paving the way for potential relief from foodborne illnesses that affect millions of people annually. Manuela Raffatellu, assistant professor of microbiology & molecular genetics, and colleagues at UC Irvine and the University of Washington identified how a probiotic strain of E. coli reduces Salmonella colonization by competing with this pathogen for iron, an essential nutrient ...

Discovery of stone monument at El Perú-Waka' adds new chapter to ancient Maya history

2013-07-18
Archaeologists tunneling beneath the main temple of the ancient Maya city of El Perú-Waka' in northern Guatemala have discovered an intricately carved stone monument with hieroglyphic text detailing the exploits of a little-known sixth-century princess whose progeny prevailed in a bloody, back-and-forth struggle between two of the civilization's most powerful royal dynasties, Guatemalan cultural officials announced July 16. "Great rulers took pleasure in describing adversity as a prelude to ultimate success," said research director David Freidel, PhD, a professor of anthropology ...

NASA engineer achieves another milestone in emerging nanotechnology

2013-07-18
A NASA engineer has achieved yet another milestone in his quest to advance an emerging super-black nanotechnology that promises to make spacecraft instruments more sensitive without enlarging their size. A team led by John Hagopian, an optics engineer at NASA's Goddard Space Flight Center in Greenbelt, Md., has demonstrated that it can grow a uniform layer of carbon nanotubes through the use of another emerging technology called atomic layer deposition or ALD. The marriage of the two technologies now means that NASA can grow nanotubes on three-dimensional components, ...

LAST 30 PRESS RELEASES:

Microwaves for energy-efficient chemical reactions

MXene current collectors could reduce size, improve recyclability of Li-ion batteries

Living near toxic sites linked to aggressive breast cancer

New discovery could open door to male birth control

Wirth elected Fellow of American Physical Society

The Journal of Nuclear Medicine Ahead-of-Print Tip Sheet: October 10, 2025

Destined to melt

Attitudes, not income, drive energy savings at home

The playbook for perfect polaritons

‘Disease in a dish’ study of progressive MS finds critical role for unusual type of brain cell

Solar-powered method lights the way to a ‘de-fossilized’ chemical industry

Screen time linked to lower academic achievement among Ontario elementary students

One-year outcomes after traumatic brain injury and early extracranial surgery in the TRACK-TBI Study

Enduring outcomes of COVID-19 work absences on the US labor market

Affirmative action repeal and racial and ethnic diversity in us medical school admissions

Cancer progression illuminated by new multi-omics tool

Screen time and standardized academic achievement tests in elementary school

GLP-1RA order fills and out-of-pocket costs by race, ethnicity, and indication

Study finds HEPA purifiers alone may not be enough to reduce viral exposure in schools

UVA Health developing way to ID people at risk of dangerous lung scarring even before symptoms appear

How can we know when curing cancer causes myocarditis?

Male infertility in Indian men linked to lifestyle choices and hormonal imbalances

An acoustofluidic device for sample preparation and detection of small extracellular vesicles

The advent of nanotechnology has ushered in a transformative era for oncology, offering unprecedented capabilities for targeted drug delivery and controlled release. This paradigm shift enhances thera

A prototype LED as thin as wallpaper — that glows like the sun

Transnational electoral participation of undocumented Mexican immigrants in the US

A new method to build more energy-efficient memory devices for a sustainable data future

Freely levitating rotor spins out ultraprecise sensors for classical and quantum physics

‘Chinese lantern’ structure shifts into more than a dozen shapes for various applications

Towards light-controlled electronic components

[Press-News.org] New technologies and ingredients provide better options for gluten-free eating