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    Gluten-Free Boom Presents Opportunities for Retailers--Gluten Intolerance is 10 Times Higher Than Expected


    Scott Adams


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    Celiac.com 02/25/2005 - Move over low-carb and sugar-free! New research shows that the need for a gluten-free diet is 10 times higher than experts originally predicted. Retailers should prepare to meet the needs of this growing niche, say two experts on the gluten-free diet.

    This is the message that Shelley Case, RD and Carol Fenster, Ph.D. will bring to retailers at the Natural Products Expo West trade show on March 17 at the Anaheim Convention Center. Case is a dietitian who counsels gluten-free patients and is the author of Gluten-Free Diet, www.glutenfreediet.ca. Fenster is a chef who develops gluten-free products for manufacturers and is the author of Gluten-Free 101, www.glutenfree101.com.

    This diet is not a fad, they explain, but a medically prescribed avoidance of gluten which is a protein in wheat that is toxic for some people. The two experts will help retailers understand the medical necessity of the gluten-free diet and how stores can stock their shelves and market effectively to gluten-free consumers.

    "Food manufacturers are responding to the need for gluten-free products. According to the Natural Foods Merchandiser, the number of gluten-free products jumped 88% between 2002 and 2003," says Fenster, who has been gluten-free for 15 years. Total food dollars spent on allergies and intolerances––gluten-free products are a part of this––will rise to nearly $4 billion by 2008, she adds.

    People who need gluten-free diets are those with allergies or intolerances to wheat or related grains such as barley, rye, spelt, and possibly oats. Nearly 3 million Americans have celiac disease, an autoimmune form of gluten intolerance in which gluten damages the ability to absorb nutrients. The condition can be fatal if not treated with a gluten-free diet.

    "There is no magic pill or surgery for gluten intolerance," says Case, who has been counseling gluten-free patients for 20 years. "The only treatment is total avoidance of gluten for the rest of ones life. This makes the gluten-free consumer a repeat buyer––and very attractive to retailers."

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    Celiac.com 07/12/2004 - There have been numerous claims that traditional barley-based beers are gluten free or that all beers are gluten free. Unfortunately, the area is very grey and substantiated on technicalities. The purpose of this post is to eliminate the confusion about gluten as it relates to beer. Gluten is an umbrella term used to describe a mixture of individual proteins found in many grains. Celiac disease (celiac sprue or gluten intolerance, gluten sensitivity) is an autoimmune disorder that is triggered by the ingestion of some of these glutens. People with classic celiac disease are intolerant to the gluten proteins found in wheat, barley, rye, spelt and a couple other lesser known grains. All these grains have a relative of the gluten protein. Interestingly, corn, rice and sorghum also have gluten proteins but are not toxic to celiacs. Herein lies one of the fundamental problems; the use of the term gluten intolerance to cover only certain gluten containing grains is confusing for consumers and food manufacturers alike. Unfortunately, it seems that the inertia for using celiac disease and gluten intolerance as synonyms is unstoppable. Therefore, it becomes the responsibility of both consumers and manufacturers to make sure the terms being discussed are defined and understood.
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    Jefferson Adams
    Celiac.com 09/12/2013 - The most recent industry report by Research and Markets offers a comprehensive analysis of key players in the gluten-free product industry, major gluten-free product types and their sales channels, with commentary on developments and trends.
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    Jefferson Adams
    Celiac.com 09/27/2013 - Will Korea become the next player in gluten-free food production?
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    All of this signals the potential for the growth of the market for gluten-free and wheat-free, food.
    The Korean Society of Natural Medicine president Seo Jae-gul also pinpoints a Western diet as one of the reasons behind the gluten-free diet.
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    Source:
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    Jefferson Adams
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    Jefferson Adams
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    Roxanne Bracknell
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    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
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    Source:
    FoodProcessing.com.au