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... these products contain wholegrains such as barley, rye, oats and wheat and are therefore not gluten free

... these products contain wholegrains such as barley, rye, oats and wheat and are therefore not gluten free ... ” “in people with coeliac disease this immune reaction is triggered by gluten, a collective name for a type of protein found in the cereals wheat, rye and barley

... these yoghurts contain wholegrains, such as barley, rye, oats and wheat, and are therefore not gluten-free

... ” market on the rise gluten-free foods have rapidly increased in popularity over the past few years – partly as a result of better diagnosis of celiac disease, an autoimmune disorder triggered by exposure to gluten, the protein in wheat, barley, rye and spelt

... the autoimmune reaction is triggered by protein components of gluten (gliadins and glutenins) found in the cereals such as wheat, rye, barley and some oats

... not only pasta, but also many rye bread products have this type of curve, they explained

... rye fibre benefits bowel function (in “high fibre” foods) ... rye fibre does not benefit post-prandial glycaemic responses nor help maintain normal blood ldl-cholesterol concentrations

there is no health risk arising from european consumers' intake levels of the mycotoxin zearalenone, said the eu risk assessor, in an evaluation of dietary exposure to the contaminant associated with grain and bakery products. “estimates of chronic dietary exposure to zearalenone based on the available occurrence data are below or in the region of the tolerable daily intake (tdi) for all age groups and not a health concern,” found the european food safety authority (efsa)’s panel on contaminants in the food chain panel (contam).

... the company also has a product for rye bread applications in its portfolio - fibreline 101

... this is following an in-depth review by experts who looked at the best time to introduce gluten, a protein found in cereals such as wheat, rye and barley, into infants’ diets