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Gluten-Free Foods Continue Rapid Growth, Business and Industry Trends Analysis

Growing numbers of people around the world are believe they have physical symptoms that are caused by an allergy to or intolerance of gluten, which is found in wheat and other grains such as rye and barley.  (Gluten has also long been an ingredient added to certain processed and packaged foods.)  The symptoms of problems with gluten may include bloating, abdominal pain, diarrhea and bone or joint pain.  Some people have celiac disease, an autoimmune disorder that causes the body to attack the small intestine when gluten is ingested (the Mayo Clinic conducted a survey in 2012 that found that 1.8 million Americans have celiac disease).  Another 18 million Americans are believed to be gluten intolerant.  At the same time, many people are convinced that they simply feel better in general, or are better able to control their weight, if they avoid foods containing gluten.

Food manufacturers are responding by producing and marketing gluten-free (also referred to a “grain-free”) foods such as pastas made out of rice, and bread made from oats or seeds.  Nielsen reported that U.S. sales of gluten-free food products doubled between 2011 and 2015, reaching $23 billion.  Restaurants are also embracing the trend, offering gluten-free alternatives to pasta, bread and other dishes.

 


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