gluten-free bakery
Nuvela apple flour: the sustainable innovation launched at SIGEP 2026, redefining modern bakery and pastry
• During the 47th edition of the SIGEP WORLD international fair, held between January 16 and 20, 2026 at the Rimini Expo Centre, in Italy, a new ingredient attracted the attention of specialists...
Gluten-free baking – evolution towards better taste and cleaner labels
• The gluten-free (GF) baking industry is undergoing a major transformation, focused on offering healthier products with superior taste and texture, without the use of artificial additives. The gluten-free diet experienced a...
The yeast microbiome for higher quality and safer bread
• A study funded by the US Department of Agriculture and conducted by researchers at Penn State and Colorado State University seeks to demonstrate whether bacteria in mayo could help…
Bread Free – Celiac-safe wheat flour produced in Spain
• Many flours, such as those made from rice, corn, sorghum, etc., are used to provide gluten-free substitutes to those who cannot safely consume it. Until now, the flour of...
Is "gluten-free" still a current trend?
• The Bimbo Group certainly thinks so, stepping up its presence in the gluten-free baked goods space with a new acquisition. Despite the higher costs of a gluten-free diet, it is adopted…
Interview with Nicoleta Dinu Trifan – Simplu Bakery
• When you put your soul into what you do, the products you create will rise to another level. This is demonstrated every day at Brutăria Simplu. Respect for taste...
Oats - our favorite morning cereal
• Oats are an optimal choice for breakfast, being rich in nutrients, vitamins and minerals. Healthy eating has recently become a trend adopted by most consumers. A...
GLUTEN FREE bakery and pastry factory, opened in Arad
Pagotto, an Italian brand with a long tradition in the GLUTEN FREE bakery and pastry industry, has opened a production line in Arad. The investment amounted to 1 million euros and the project...