The gluten-free category is constantly in flux. Although people with celiac disease have always had a necessity to turn to the category for grain-centric snack products and baked goods, there are many who maintain an interest in eating gluten-free for other reasons. And sales of snack and bakery products labeled as “gluten-free” continue to climb.
As the gluten-free category continues to mature, grain suppliers have helped bring more flavor and nutritional diversity to the table.