Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley
NSF International says its independent Gluten-Free Certification Program meets the Food and Drug Administration’s new gluten-free regulation, providing a label consumers, food manufacturers and restaurants can trust.
The National Foundation for Celiac Awareness and the Gluten-Free Certification Program have formed an alliance to launch the a gluten-free certification program in North America.
PepsiCo's Frito-Lay North America division launches a gluten-free recipe section on its corporate website to help make snacking easy and more enjoyable for consumers with Celiac disease or gluten sensitivities.
Retailers and food companies know that it makes business sense to meet the needs of millions of people who cannot tolerate gluten. That’s why gluten-free versions of many foods are cropping up, usually at a higher price. But sales are soaring.
This month marks National Celiac Awareness Month, a time dedicated to raising awareness of a condition affecting approximately one percent of the U.S. population. Because there’s been growing interest and media attention surrounding gluten-free, especially as a fad diet, we at the Grain Foods Foundation are working to change perceptions of it.
In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.
Contributing columnist and president of the Grain Foods Foundation (GFF), Judi Adams, recaps the highlights from GFF’s grains nutrition panel discussion held at All Things Baking.
