Enhancing Gluten-Free Foods: Nutritional and Sensory Innovations with Ancient Grains

The demand for gluten-free foods has increased recently due to the growing number of consumers with wheat allergies, gluten sensitivity, and gluten intolerance. Furthermore, the market for gluten-free foods is expected to expand in the upcoming years due to the rising consumer preference for functional foods and advancements in "free-from" products .The market is experiencing a growing demand for varied gluten-free products, pushing companies to explore new avenues with novel ingredients and flavors to meet their customers' expectations.

Researchers in the field of "gluten-free" are not only concerned about the mediocre technological and sensory quality of gluten-free products. It is common for a gluten-free diet to lead to excessive consumption of energy-dense nutrients and a decrease in protein and dietary fiber intake. The exclusion of gluten from the diet of people with celiac disease can lead to deficiencies in micronutrients and macronutrients. It is currently a priority to develop improved and functional products aimed at a healthier population. The addition of extra nutritious ingredients, physiologically beneficial, to gluten-free products is of particular importance for this population exposed to certain associated disorders. The integration of ancient grains such as sorghum, teff, fonio, millet, quinoa, or amaranth is an encouraging approach to enhance the nutritional value and sensory qualities of gluten-free products. These grains and pseudo-grains provide nutrients, bioactive, and diverse flavors, which allow for the creation of healthier, innovative, and appealing food products for consumers.

This Special Issue explores “Enhancing Gluten-Free Foods: Nutritional and Sensory Innovations with Ancient Grains” and examines changes in the sensorial and nutritional properties of gluten-free foods with addition of ancient grains. The topics covered include, but are not limited to, the following:

• Nutritional, structural, and functional characterization of ancient grains.
• Development of new enriched gluten-free compositions.
• Formulation and transformation of foods with the aim of improving their textural, nutritional, and sensory characteristics.
• Methods for preparing sourdough starters from ancient grains flours to optimize the nutritional, organoleptic, and shelf-life value of fermented products.
• Research on digestibility, nutrient bioavailability, and potential health impacts.
• Sensory evaluation and consumer acceptance of foods enhanced with ancient grains.
• Development of avant-garde and sustainable technological processes for gluten-free products.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• General Commentary
• Hypothesis and Theory
• Methods
• ... View all formats

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Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• General Commentary
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Policy and Practice Reviews
• Review
• Systematic Review
• Technology and Code

Keywords: Gluten-free foods, Nutritional, sensory, innovations, grains

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.