No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

As Other Grains Gain Ground, Wheat Has Never Been Less Popular


Popularity of whole grains soars, but wheat struggles to compete. Photo: CC--Neil Williamson

Celiac.com 10/18/2016 - Whole grains, including gluten-free grains, have never been more popular, but as their fortunes grow as a whole, that of wheat is diminishing.

The whole grains category includes both gluten-free grains, such as quinoa and other ancient grains, and gluten grains, such as barley, rye and triticale, but wheat products have never been less popular, and continue their downward sales slide.

This year, 1,282 new products have registered for the Whole Grain Stamp so far, a pace set to meet or beat last year's record of 2,122 new products; up from 1,666 in 2014 and 1,622 in 2013, according to Cynthia Harriman, director of food and nutrition strategies at the Whole Grains Council. More than half of new products with the Whole Grain Stamp had a gluten-free first ingredient last year, an increase over 33% in 2007 to 2009, according to Harriman. However, even as scientists question the claimed benefits of gluten-free foods, such as weight loss, for people without celiac disease, many consumers are eating gluten-free foods "just for the variety," Harriman said.

Ads by Google:

Either way, the market for gluten-free foods is set to approach $5 billion by 2021, up from $2.84 billion in 2014. Going forward, more of that market will go to gluten-free grains, lees to wheat.

Flour used to be the main way consumers bought whole grains, but now consumers and manufacturers are embracing complete, minimally processed whole grains, which can improve product textures, flavors and health benefits.

Sprouted grains are also receiving more attention and are expected to generate product sales of $250 million by 2018. Overall, 27% of consumers say they are eating more whole grains than they did six months ago, according to a recent survey.

Read more at Fooddive.com.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Pippy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Oct 2016 8:27:37 AM PDT
Great to hear!!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Oh and plaster dust was a problem for me.

Oh I worried about that too It'll be ok though. It's just a question of working it out x

Then I would suggest wearing a mask while running your errands. See if this prevents a flare-up. Lots of folks wear one if they have the flu or a cold. I do not have DH, but from what other members have posted, antibodies in the skin can take a long time to develop or will flare up for ...

Hi, Sorry to hear you have been getting these symptoms. I too had symptoms despite my strict diet. I agree with the above. First port of call Eating out - I advise not doing this Sharing a kitchen with people who eat gluten - I advise not doing this Eating processed foods - ...

No. But I just want to say I am sorry that you took a hit. I hope you recover fast!