We are seeing a definite, sustained growth in the demand for gluten free foods. This trend first appeared some years ago but this time it seems like it's here to stay.
Of course the number of people with an actual gluten allergy (Coeliac) has not increased. There are a growing number of consumers making a conscious decision to reduce or eliminate products containing gluten from their diet.
There are various theories why, one thing for sure is that if this group of consumers has to compromise too much on the eating experience by going ‘gluten free', they will slowly but surely move back to the gluten containing version. I suppose the fear is they will just purchase less and eat something else. So, the big question for companies producing products containing gluten is:
Can we formulate gluten out of products with ease? Or do we need to make a credible gluten free alternative. On both counts we can help with our ingredients.
Below is some brief information on this along with a gluten free recipe we recently tried and loved! Later in the year we are sponsoring and speaking at the Camden and Chorleywood (CCFRA) Gluten Free conference, where we will be showcasing our gluten free ingredients in application.