While demand for gluten-free foods has grown rapidly in recent years, driven by coeliac disease, gluten sensitivity and broader “free‑from” trends, many products continue to fall short on nutrition, texture and flavour. A new Research Topic launched by Frontiers in Nutrition seeks to promote work that is actively redesigning gluten-free foods for quality, health and sensory appeal.
Titled “Enhancing Gluten-Free Foods: Nutritional and Sensory Innovations with Ancient Grains”, the initiative is seeking submission summaries by early March and full submissions by late June 2026. The call focusses on the potential of ancient grains and pseudo‑cereals, including sorghum, teff, millet, fonio, quinoa and amaranth, to move the category forward. These ingredients offer naturally gluten-free alternatives with more diverse nutrient profiles, bioactive compounds and flavour characteristics, opening new possibilities for breads, baked goods, snacks and fermented products. The topic also includes research into processing and formulation strategies that can improve texture, shelf life and consumer acceptance of gluten-free products.
The launch of this Research Topic reflects recognition that many gluten-free diets rely heavily on refined starches and energy-dense formulations, often resulting in lower protein, fibre and micronutrient intake. For populations dependent on lifelong gluten avoidance, this represents both a nutritional and public health challenge.
For more information on how to contribute, or to stay up-to-date with articles published under this Research Topic, see the Frontiers in Nutrition website.
