Gluten Stocks List

Gluten Stocks Recent News

Date Stock Title
Oct 31 INGR US Foods (USFD) Earnings Expected to Grow: What to Know Ahead of Next Week's Release
Oct 31 ADM Seeking Clues to ADM (ADM) Q3 Earnings? A Peek Into Wall Street Projections for Key Metrics
Oct 31 HAIN Celestial Seasonings® Tea Announces Two New Innovations
Oct 31 MGPI MGP Ingredients (NASDAQ:MGPI) Reports Q3 In Line With Expectations
Oct 31 MGPI MGP: Q3 Earnings Snapshot
Oct 31 MGPI MGP Ingredients Non-GAAP EPS of $1.29 beats by $0.06, revenue of $161.46M in-line
Oct 31 MGPI MGP Ingredients Reports Third Quarter 2024 Results
Oct 31 INGR Ingredients in Focus: Pea protein for nutrition shakes
Oct 30 INGR Service Corp. (SCI) Meets Q3 Earnings Estimates
Oct 30 INGR Ingredion to Webcast Industry-First Texture Innovation Day
Oct 30 ADM Will Soft Ag Services & Oilseeds Performance Mar ADM's Q3 Earnings?
Oct 30 ADM Archer-Daniels-Midland: Legal And Operational Pressures Keep Growth On Hold
Oct 30 MGPI Could The Market Be Wrong About MGP Ingredients, Inc. (NASDAQ:MGPI) Given Its Attractive Financial Prospects?
Oct 30 ADM New Strong Sell Stocks for October 30th
Oct 30 MGPI MGP Ingredients Earnings: What To Look For From MGPI
Oct 29 ADM The Value Case For Archer-Daniels-Midland And Its Changed Relationship With Corn
Oct 29 MGPI MGP Ingredients, Inc. (MGPI): A Bear Case Theory
Oct 29 HAIN Celestial Seasonings Invites Tea Drinkers to "Taste Our World" in New Creative Campaign
Oct 29 INGR INGR vs. DANOY: Which Stock Should Value Investors Buy Now?
Oct 29 INGR Ingredion (INGR) Reports Next Week: Wall Street Expects Earnings Growth
Gluten

Gluten is a group of seed storage proteins found in certain cereal grains. Although, strictly speaking, "gluten" pertains only to wheat proteins, in the medical literature this term is used to refer to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been demonstrated capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and oats, as well as any cross hybrids of these grains (such as triticale). Gluten comprises 75–85% of the total protein in bread wheat.Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries.Wheat gluten are composed of mainly two types of proteins the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its homologus seed storage proteins in barley, are referred to as hordeins; in rye, secalins; and in oats, avenins. These protein classes are collectively referred to as "gluten". The storage proteins in other grains, such as maize and rice, are sometimes called gluten, but they do not cause harmful effects in people with celiac disease.

Gluten can trigger adverse inflammatory, immunological and autoimmune reactions in some people. The spectrum of gluten related disorders includes celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 6–10% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological disorders. These disorders are treated by a gluten-free diet.

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