Gluten-Free
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Ferm Food launches fermented gluten-free bread binder for industrial bakeries
The company’s latest innovation, a fermented gluten-free bread binder, aims to provide manufacturers with a clean-label solution that enhances both functionality and consumer appeal.
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Siete Foods expands gluten-free tortilla portfolio with two innovative launches
These additions represent a strategic move by the brand to bridge the gap between traditional agricultural roots and modern, functional food trends, ensuring that everyone has a seat at the table regardless of dietary restrictions.
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PhenOlives launches commercial production line for upcycled olive flour
This new, “first-of-its-kind facility” marks the transition from concept validation to large-scale production targeting up to 400 tonnes of olive flour each season.
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Little Northern Bakehouse launches new gluten-free sourdough line
The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.
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Eshbal acquires Gluten Free Nation
The deal brings into Eshbal’s portfolio a commercial bakery known for breads, rolls, muffins and sweet goods sold across retail, foodservice and e-commerce channels, and is presented as a strategic step to enhance capacity and product breadth ahead of the company’s 2026 to 2028 roadmap.