• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    72,300
    Total Members
    3,093
    Most Online
    Maria1172
    Newest Member
    Maria1172
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
  • 0

    IS GLUTEN-FREE STILL A SMART BET FOR FOOD RETAILERS?


    Jefferson Adams


    • Do hidden dangers await gluten-free food retailers?


    Celiac.com 05/09/2017 - For years, industry observers, health experts and even food companies have questioned the staying power of gluten-free food.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    With more people than ever embracing gluten-free products and gluten-free diets, including a majority of folks who do not have celiac disease, gluten-free food has never been more popular. There have also never been more gluten-free products hitting store shelves.

    Couple that with the fact that U.S. sales of gluten-free products are projected to exceed $2 billion by 2019, and the market for gluten-free products looks as solid as ever.

    But, do hidden caveats await potential investors, especially on the retail end? Maybe.

    There's a great article over at Fooddive.com about the challenges of succeeding in the gluten-free grocery business especially on the retail end.

    The article interviews a number of major gluten-free retailers, and notes that the higher margins and intense customer loyalty that come with gluten-free products also come with warning signs that may portend a looming downturn.

    Far from being doom-and-gloom, the article includes some interesting insights on the strategies and tactics being used by retailers to bolster their gluten-free sales.

    Read more at Fooddive.com.


    Image Caption: Are gluten-free products still a solid bet for food retailers? Photo: CC--eatsmilesleep
    0


    User Feedback

    Recommended Comments

    One paragraph in Food Dive said, “We're still selling a lot of gluten-free products, but I think those for whom it was never a medical necessity have moved on to the next free-from trend.†I have celiac disease and I used to eat a lot of gluten-free processed foods when first diagnosed, but realized I was doing a disservice to my body so I stopped eating heavily processed foods 98% of the time. Snack bars, cookie mixes, etc., are now a biweekly/monthly treat. Instead, I have switched to eating lightly processed (chicken, veggies, fruit, nuts and seeds) home cooked food. Imagine cooking! I also know many others who have celiac disease that are staying away from many gluten-free foods because they still have symptoms and can't figure out where they are coming from. Many celiacs have other food intolerance or allergies so many foods we still cannot eat. Finally, the issues with rice and arsenic and mercury poisoning are keeping many folks away from a lot of the processed foods.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   11 Members, 1 Anonymous, 664 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 05/02/2014 - Depending on who is making the calculations, the market for gluten-free foods has either peaked, or will continue to rise over the next five years.
    According to Packaged Facts, the gluten-free (gluten-free) market has peaked. And in the past two years, it has failed to attract new users.
    Symphony IRI reports that growth rates of key label claims — organic, natural, and gluten-free — are leveling off.
    In the Executive briefing "What's In Store for Health & Wellness?" sales growth rates of products featuring several high-profile claims slowed in 2012.
    NPD reports that gluten free growth remains small. About 28 percent of adults 18 and older reported they are avoiding gluten, a scant one-percent increase since 2010.
    Some other interesting data that indicate that gluten-free food trends may be about to level include Hartman's report that 95 percent of consumers who followed a gluten-free diet admit they did not suffer from celiac disease or gluten intolerance.
    According to Mintel, 65 percent of gluten-free consumer think those foods are healthier, while 27 percent eat them because they believe they promote weight loss.
    The report notes that gluten-free sales levels will level and recede as this misinformation is corrected, and more consumers abandon their gluten-free diets.
    Read more at:
    Source:
    QSRWeb.com.

    Jefferson Adams
    Celiac.com 02/03/2016 - Gluten-free foods are more popular than ever, higher in quality, and increasingly seen as worth premium prices paid by consumers, according to a new research report by Mintel.
    The report shows that, despite widespread skepticism of gluten-free diets, more people are consuming gluten-free foods than ever before; with an increasingly positive attitude toward such foods.
    Mintel's latest numbers show that 25 percent of consumers surveyed report that they consume gluten-free foods regularly, a whopping 67 percent increase from 2013.
    At the same time, the report also suggests that nearly 50 percent of consumers surveyed feel that the explosion of gluten-free foods is basically a fad, compared with just 31 percent in 2013.
    Mintel's report also shows that the vast majority of those who do consume gluten-free food are happy with existing gluten-free options, and that 35 percent feel that gluten-free foods quality are of higher than in the past.
    The greater availability and higher quality of gluten-free foods has resulted in a greater willingness on the part of consumers to pay premium prices for gluten-free products. The survey reflects this, with 26 percent of consumers who reporting that gluten-free foods are worth their higher prices. All of these figures are higher than those reported in a similar 2013 survey by Mintel.
    For those seeking to keep tabs on the gluten-free food industry, both in the US and beyond, Mintel compiles a wide variety of market reports.

    Jefferson Adams
    Celiac.com 10/07/2016 - Sales of gluten-free products continue to rise, with global the market expected to approach $5 billion by 2021, up from $2.84 billion in 2014, according to a new report from Transparency Market Research.
    Analysts are projecting annual revenue growth of about 7.7% across the sector from 2015 to 2021. They also project that, by 2021, North America will become the fastest growing gluten-free market, though Europe still currently dominates with a 52.5% share. Rising consumer belief in the potential health benefits of gluten-free products is a main factor driving growth in the gluten-free market. That, together with more cases of celiac disease and/or gluten sensitivity, increased use of gluten-free products as a weight management tool. Also a major factor is the high demand for gluten-free bakery products, the largest category in the gluten-free market.
    The sharp growth in gluten-free foods continues, even as scientists question its effectiveness for people with out celiac disease. The fact that there is no evidence to support the idea that people without celiac disease gain any health benefits from gluten-free products, seems to have little impact, and so the trend continues apace. Never ones to miss major consumer trends, companies from PepsiCo Quaker to Snyder's-Lance to General Mills' cereal brands are working to offer gluten-free options.
    The move by manufacturers toward more gluten-free products is probably a wise one. Even though nearly half of consumers claim gluten-free food is a fad, nearly one-in-four consumers said they consumed gluten-free products last year, and the demand for gluten-free products shows no sign of slowing down.

    Jefferson Adams
    Celiac.com 04/01/2017 - Global Market Insights has just released its latest report on global gluten free food markets. The report is entitled Gluten Free Food Market Size, Industry Outlook Report, Regional Analysis (U.S., Germany, UK, Italy, Russia, China, India, Japan, South Korea, Brazil, Mexico, Saudi Arabia, UAE, South Africa), Downstream Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2016 – 2023.
    The report uses comprehensive data to generate reports on gluten free markets and market segments through 2023. Some of the more general insights include:
    The global gluten free food market size was about 350,000 tons in 2014, and current report estimates that it will grow at a CAGR of more than 9%, to likely exceed 750 kilo tons by 2023. The market was valued at over 4 billion in 2014 and is likely to be worth more than 9 billion by 2023, growing at an estimated CAGR of over 10%. The largest sector was gluten-free bakery products, with 55% of the total market volume in 2014. The gluten-free bakery sector is set to see more than 7% growth through 2023. Cereals & snacks, pizzas, pastas and savories are all likely to show higher growth rates over the forecast period. With over 50% of the total gluten-free market by volume in 2014, the EU will continue to be a major player in the global gluten free food market. North America generated about 20% of total market volume in 2014, and is likely to show strong growth through 2023.
    The last major insight in their summary included the acknowledgement that the global gluten free food market share is only moderately consolidated among major companies, such as Kellogg’s Company, Boulder Brands, Dr Schar., Hain Celestial, Freedom Foods Group and General Mills. There is still room to grow, and room for consolidation, so look for potential synergy between major players and other prominent companies, such as Ener-G Foods and Genius Foods Ltd, Raisio PLC, Valeo Foods, Hero Group Ag and Kraft Heinz Company.
    The full report is available for purchase at GMInsights.com

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.