Public health expert Emily Abel discusses with STAT the challenges to finding truly gluten-free foods, the topic of her new ...

"Psyllium husk, which is extracted from Plantago ovata for use in gluten-free doughs, can be included on ingredient labels as vegetable fiber without the need for an E number, allowing it to be ...

EU auditors have raised concerns about food labelling with consumers often facing confusion and misdirection due to misleading claims A spec ...