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Opportunities For Growth In Gluten-free Foods


kenlove

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Opportunities for growth in gluten-free foods

By Lindsey Partos, 28-Jan-2009

New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial gains for industry players.

Under the new European Commission regulation (EC) No 41/2009 ushered in through the official journal last week, only foods that contain less than 20 parts of gluten in a million will be allowed to use the term 'gluten-free' on their packaging.

Further, if a product contains a gluten level of 21-100ppm, it will have to be labelled as 'very low gluten' by 2012.

Food manufacturers have previously turned to Codex Alimentarius' standard for gluten-free labelling. In 1981 Codex established the level of gluten permitted in gluten-free products at 200mg gluten/kg or 200 parts per million (ppm): this standard was amended to only 20ppm in July last year.

The passage to full compliance for the new rules from Europe, necessary by 1 January 2012, could necessitate extra costs for manufacturers in particular in terms of re-labelling, that could reach


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    • cristiana
      We've definitely all had such thoughts.  But as Scott says, it does get easier with time.  I'm not sure where you are posting from but in England where I live, over the last ten years or so most things I missed at first now have gluten free substitutes.   I still miss Twix bars, and chocolate Penguins (a type of biscuit) but I'm hoping sooner or later someone will create a decent substitute for them! One thing that I remember my husband said to me when I was feeling down one day  was: "Why don't you try to think of all the things you can still eat, rather than the things you can't?"  The list is long, and it did help - sort of!  
    • Scott Adams
      It looks like they are naturally gluten-free, but not labeled gluten-free. https://www.quakeroats.com/products/hot-cereals/grits/instant-grits-plain
    • Scott Adams
      I’m so sorry you’re feeling this way—your emotions are completely valid. A celiac diagnosis, especially at your age, is a huge adjustment, and it’s okay to grieve the foods and conveniences you’ve lost. Even with a supportive partner (which is wonderful!), the mental toll is real. Many of us have been there, staring longingly at ‘forbidden’ foods while feeling isolated or frustrated. It does get easier with time, though. The initial shock fades, gluten-free substitutes become more familiar, and you’ll find new favorites. But please be gentle with yourself now. If the sadness feels overwhelming, talking to a therapist or joining a celiac support group (online or in-person) might help. You’re not alone in this—we’ve all had those ‘why me?’ moments. Sending hugs (and solidarity) your way.
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      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. 
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      While some radlers are made with gluten-free beer, many traditionally contain wheat-based beer, so it’s definitely good you double-checked. It’s surprising you didn’t have symptoms, but reactions can vary widely among celiacs. Some people are asymptomatic or have delayed reactions, while others feel effects immediately. Even if you didn’t notice symptoms, there could still be internal damage occurring, so it might be worth verifying the brand’s ingredients or contacting the manufacturer for clarity. In the future, sticking to certified gluten-free options or cider-based radlers could be a safer bet. Glad you’re feeling okay, but always better to err on the side of caution!
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