gluten-free products
Gluten-free cruffin – a bridge between classic pastry and functional healthy eating
• Article written by Assoc. Prof. Dr. Eng. Daniela Stoin, Prof. Dr. Eng. Ersilia Alexa, Research Assistant Dr. Christine Neagu, Student Oana-Maria Bicu, from the "King Mihai I" University of Life Sciences in...
Gluten-free products: A booming market
• The gluten-free segment is experiencing impressive growth, with a global value of $6,45 billion and an annual growth rate of 9,8% (Grand View Research). More and more...
PanFree – Romanian brand of gluten-free products
• PanFree, a brand founded by the entrepreneur Ovidiu Plutașu, entered a segment of the continuously growing bakery market. In a market segment valued at 300 million lei, in...
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...
Recipe – Medovik cake with cherries
• The Arta Albă recipe series is enriched with gluten-free options offered by Pastry Chef Ana-Maria Cheran, founder of the Chedo - Gluten Free brand. "When I was diagnosed with celiac disease, my first thought...
CHEDO – Gluten Free expands through a new business segment dedicated to artisan bakery
• From artisanal gluten-free desserts, CHEDO - Gluten Free expands with a new business segment dedicated to artisanal bakery where you will find artisanal breads, baguettes and buns...
CHEDO – Gluten Free, marks International Celiac Disease Day with a pie festival
• Every year, on May 16, the International Day of Celiac Disease is marked, which has the role of awareness, education and information in every corner of the world regarding celiac disease,...
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…