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Found 3 results

  1. Celiac.com 08/11/2016 - In many ways, millennials are the special diet generation. To drive that point home, a new survey shows that a full one in five 18-34 year olds now have a food intolerance. That means 20% of millennials must either avoid certain foods, and/or eat special dietary foods to be healthy. So, while one in three consumers are actively avoiding gluten right now, that number rises to 40% with millennials. With the gluten-free market now worth GBP 210m, the Swedish bakers are calling upon chefs, caterers and operators to take a second look at their offerings. Andrew Ely, managing director at gluten-free cake maker Almondy, says that an in-house company survey confirms that more and more consumers are avoiding gluten, with three quarters of people having bought a gluten-free product in the last year. Meanwhile, market researcher Mintel projects annual gluten-free market growth to increase another 50% by 2019. The research also found that over 25% of people would be more likely to order a gluten-free cake than a non-gluten-free cake, making celiac friendly desserts a solid bet for boosting profits and driving sales of hot drinks. Companies like Almondy are perched to take full advantage of the market. A recent survey showed that nearly half of those with a gluten-intolerance had heard of the Swedish cake company, while a staggering 71% of millennials would buy Almondy's globally best-selling branded cakes, Daim Cake and Toblerone Cake. Stay tuned for more gluten-free market research and food trends.
  2. Celiac.com 03/30/2012 - A company called Microtest Laboratories is manufacturing doses of what they claim may be the first effective vaccine treatment for celiac disease. At this point, the only treatment for celiac disease is to avoid gluten in the diet. Other companies are working on vaccines for celiac disease, and several working trials are underway. However, this new drug's creator, ImmusanT, based in Cambridge says that, unlike other vaccines, which prevent an infection, their drug, Nexvax2 works by changing the immune system so it no longer attacks gluten. Production on Nexvax2, began last week, Steven G. Richter, Microtest’s president and science director, told a local reporter. So far, ImmusanT has raised $20 million in investor capital to bring the vaccine to market. Regarding the path from concept to manufacturing for Nexvax2, Richter says that the process has been anything but straightforward. "It's arty process," he told a local reporter, "you have to develop protocols for all the manufacturing and plans to do all of the work aseptically. You have to get all those protocols and plans approved through the regulatory process. Then you have to do the work.” Microtest is initially manufacturing 9,000 vials for ImmusanT: two 3,000-dose batches of vaccine and a 3,000-dose batch of inert placebo to be used in the clinical trial. Richter says that the control group contains everything except the active vaccine. ImmusanT is looking to start the first clinical trials in the second quarter of this year by testing the doses on people with celiac disease. The full article, in Massliveonline.com quotes Leslie J. Williams, president and CEO of ImmusanT, as saying that “The test will be if it [the vaccine] induces a tolerance for gluten in the diet." The report says that Williams and the company hope to get the vaccine commercially available by 2017. Will the company succeed? Will they have a successful vaccine available in just five short years? Let us know what you think.
  3. Celiac.com 05/07/2015 - Are chefs are improving their awareness of gluten-related disorders? That's one of the questions addressed in a new 10-year follow-up study in the UK. The study was conducted by a team of researchers headed by I. Aziz of the Department of Gastroenterology in Royal Hallamshire Hospital at Sheffield Teaching Hospitals in Sheffield, UK. The team also included M.A. Karajeh, J. Zilkha, E. Tubman, C. Fowles, and D.S. Sanders. The team set out to measure any changes in awareness of gluten-related disorders among the general public, and among chefs. To do so, they compared results from face-to-face questionnaires on celiac disease and gluten sensitivity on the general public and chefs based in Sheffield, UK. The survey was conducted in 2003, and repeated in 2013. They compared the results from the 265 chefs in 2013 against results from the 322 chefs in 2003. Whereas in 2003 the public were significantly more aware of gluten-related disorders than chefs, by 2013, rates of awareness in the groups were about equal. The 2003 group was 85% male, with a mean age 37.6 years old. The second group was younger at 27.1 years, on average, and more evenly mixed, with 38% women. Overall, the results showed a significant increase in chefs' awareness of gluten-related disorders from the years 2003 to 2013. Awareness of celiac disease had risen from a dismal 17.1% in 2003 to a respectable 78.1% in 2013 (adjusted odds ratio (AOR) of 12.5; 95% CI 7.9-19.6). For Gluten Sensitivity, awareness had climbed from a mere 9.3% in 2003 to 87.5% in 2013 (AOR 65.7; 95% CI 35.4-122; P<0.001). The survey also showed that 44% of the public and 40% of chefs (P=0.28) properly recognized the official gluten-free symbol. There has been a marked increase in both the public's and chefs' awareness of gluten-related disorders. Hopefully, this awareness will translate into better, safer gluten free offerings for people with celiac disease and gluten-sensitivity. Find further reading, including hard numbers from the survey, in the European Journal of Gastroenterology and Hepatology. Source: Eur J Gastroenterol Hepatol. 2014 Nov;26(11):1228-33. doi: 10.1097/MEG.0000000000000166.
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