With gluten-free all the rage, MillerCoors has joined the movement by launching Coors Peak, its new naturally gluten-free copper lager made from all natural ingredients.
More than just a fad, the gluten-free market is showing it’s here to stay, according to a recent research by Packaged Facts which says the sales of gluten-free foods posted a compound annual growth rate (CAGR) of 34 percent over the five-year period.
A rise in gluten sensitivity and the perceived health benefits of a gluten-free diet have forced an explosion of gluten-free products onto store shelves. Because of this, sales of gluten-free food is projected to reach $8.8 billion in 2014, representing an increase of 63 percent from 2012-2014, according to consumer research group Mintel.
A new gluten-free cereal option has made a breakthrough in the UK market by becoming the first gluten-free option to appear alongside other well-known cereal brands, according to Cereal Partners Worldwide (CPW).
The increasing popularity of lupin as a food additive in gluten-free products is causing concern among some in the industry because of its potential to cause allergic reactions that many US consumers may not realize.
As of last week, foods bearing a “gluten-free” label must fall in line with national regulations that stipulate what is, and is not, considered a gluten-free food
As of Tuesday, foods bearing a “gluten-free” label must fall in line with national regulations that stipulate what is, and is not considered a gluten-free food.
Global information company NPD Group report one in four US consumers believe gluten-free is good for everyone, though the high cost and taste of gluten-free products outweigh these potential health benefits.
Food manufacturers must now meet a strict set of definitions before they place “gluten-free” on labels. Food and Drug Administration (FDA) has adopted a uniform standard that a food must meet all of the requirements of the definition, including containing less than 20 parts per million of gluten.