Gluten-free is a hot product category. It seems everyone in the food industry wants to be involved in this trend, and the gluten-free label claim does attract a segment of the population that is highly sensitive to the ingestion of traces of gluten. Consumers with celiac disease must completely avoid gluten.
Any food product bearing a gluten-free claim labeled on or after Aug. 5 must meet the requirements of a rule issued in August 2013 by the U.S. Food and Drug Administration.
The National Restaurant Association’s annual show was packed again this year, displaying many better-for-you food and menu options with bolder, spicy flavors; portion-controlled packaging; and even Chicago-style, deep-dish pizza that’s gluten-free. In fact, more gluten-free food exhibits showcased new products than ever before.
Bakers who are considering adding bars, cakes, muffins and other niche products to their offerings will find that, in many cases, the equipment they need already exists.
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.
Whole grains have become a household word, and the 2010 Dietary Guidelines for Americans recommend that half of our grain consumption be from whole grains.
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.
