Posted on 07/16/2006 3:33:18 PM PDT by sully777
A new report by Packaged Facts reveals that the market for gluten-free foods and beverages in the U.S. currently stands at almost $700 million, and is due to reach around $1.7 billion by 2010, according to an article seen on foodnavigator-usa.com. Most gluten-free products are alternatives to traditional grain-based goods, including bakery products, pasta and cereals. These are made with alternative grains and flours, such as rice, corn, amaranth and quinoa.
In recent years, demand for gluten-free products has surged on the back of an increased diagnosis of celiac disease, which is characterized by intolerance to gluten, a protein found in wheat, rye and barley that contributes to the viscosity of baked products.
According to the latest figures, around three million Americans, a little less than 1 percent of the population, currently suffer from gluten intolerance, although estimates suggest that 97 percent of celiac sufferers remain undiagnosed and go untreated. Indeed, it is estimated that the number of known sufferers of celiac disease will increase worldwide by a factor of 10 during the next few years, findings that present an opportunity for the development and marketing of gluten-free foods, said Packaged Facts.
But despite this sector's strong performance and the opportunities it entails, major food marketers have largely not entered the market as yet. According to Packaged Facts, this is because they are reluctant to invest in research and product development until fixed regulations for gluten-free products are in place.
"It is these mega-marketers that have in recent years become the target of consumer activist groups and FDA policy informers, and, for the most part, these companies have learned to proceed more cautiously in such areas," said the market researcher.
"Once the FDA establishes regulations for use of the term gluten free, it is very likely that the mega food marketers of the world will jump on the gluten-free bandwagon," it added.
The FDA is required to propose a regulation by August 2006, and to issue a final regulation by August 2008 to define the term 'gluten free' for voluntary use in food labeling.
For the time being, the majority of gluten-free products -- around 40 percent -- are sold in health and natural food stores, such as GNC, Whole Foods and Wild Oats. Some 20 percent of 2006 sales occurred through specialty food website or catalog purchases, with mainstream supermarkets coming in third with a 14 percent share of sales.
And although these products are largely bought by celiac sufferers, frequently a celiac's entire family will switch to gluten-free products primarily to avoid buying different versions of the same goods, but also as a preventative step, as celiac disease is hereditary.
Also, some consumers avoid gluten due to a perceived belief of intolerance, and others who are migrating to the market from organic and natural foods and other segments. This shift consisting mostly of white, middle- to upper-class consumers is being driven by the belief that certain major allergens and food components also play a role in exacerbating a wide range of other health conditions, from migraine to menstruation.
Some consumers also opt for gluten-free in the hope of preventing their young or unborn children from developing food allergies. But this remains a luxury of choice available only to those able to afford it, said Packaged Facts.
Indeed, the high cost of gluten-free foods prevents many celiac sufferers from adhering precisely to their restricted diet though most diagnosed celiacs are largely white, educated and at least middle class, the group most likely to have access to decent healthcare and to be able to afford the higher cost of these products.
Bob Hartley: "That's good.
Mr. Carlin: "But I'm still skitish around oats."
Bob Hartley: "Yes, ah, oats can be a killer."
From The Bob Newhart Show
His celiac abated when he reached puberty.
I'm done with regimes of all sorts. Anyone that wants to pry the sticky, cold gluten from between my fingers should probably bring a lunch, they may be a while. Fried onions and seared flank-steak on whole wheat sounds really good.
/johnny
People that have Celiac cannot tolerate gluten or grains of any kind. So no, you cannot have whiskey!
Yes. Whiskey is made with grain. At the far remove.....
Do you know what gluten is? Can you diagram it up on the board? It's a complex, semi-solid structure according to McGee.
There is NO gluten is well made whiskey. 'Tis a far remove from those proteins. They get broken down by the enzymes in the malt into short-chains that the yeasties can eat to produce CO2 and ethanol.
Science is a grand thing, if one has a clue.
/johnny
Lucky that you had a Dr. that caught the Celiac early. Might have been a different story.
mylife wrote:
> I cant imagine a world without bread. <
Us southerners get along pretty good on a diet of corn bread and corn whiskey -- neither of which contains gluten!
Come on down and give 'em a try, especially if you can add some collards and fried catfish on side!
He was diagnosed with the milk allergy as soon as he was weaned. The celiac diagnosis didn't come until we tried solid food. When he was four years old, we used to treat him to ersatz pizza made from rice flour and soy cheese. He liked it, poor kid. :)
/johnny
/johnny
Gosh, I'm sure I must be part of that 97%, I would hate to have an undiagnosed intolerance of some sort and not know it.
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