Bulk handling project boosts production for gluten-free processor

When Michael Smulders first heard the call from his customers with Celiac disease for better-tasting gluten-free products more than a decade ago, the trend was just settling in. From that small bakery in a natural foods store in Glastonbury, CT, Bakery on Main was born—and now it is delivering more than 30 gluten-free items on seven product lines.

Of course, while Smulders wanted the business to take off, he couldn’t predict the rapid growth of the gluten-free category. Once considered a fad, gluten free has gone mainstream, with more than 15 percent of North American households eating gluten-free foods. As a result, the market for gluten-free foods has doubled within the past five years and is now estimated to be approximately $5.5 billion. For Smulders, this was good for business, but presented an immediate need to scale and increase capacity.