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Gluten-free food science: Sorghum is safe for people with celiac disease
Time of Update: 2021-02-02
study, published in the Journal of Agricultural and Food Chemistry of the American Chemical Society, found strong biochemical and genetic evidence that grains lacking a certain protein are toxic to people with celiac disease.
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Taiwan revised the test methods for five food additives, such as sodium L-gluten
Time of Update: 2021-01-27
Food Partners Network News October 22, 2020, Taiwan's Ministry of Health, Food and Drug Administration issued wei food word No. 1091901932 and Wei food word No. 1091901965, foreshadowing the revision of the "food additive specification testing
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Gluten-free foods are just red.
Time of Update: 2020-10-27
The study found that by adding functional ingredients can effectively improve the poor quality of gluten-free foods, common functional additives include colloids, enzymes, chrysanthemum powder and β-glucosaccharoids.
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Is gluten a food additive
Time of Update: 2017-09-11
It is a kind of food raw material, and the dosage of gluten is not clearly limited, but it should not be added too much.
