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.
Could kill you!!!!!
The search goes on for food-free food.
/johnny
Not here. I took 7 lbs of vine ripe tomatoes and made 2 oz of weapons-grade, honest-to-goodness gourmet tomato paste. It took most of the day.. and it is sublime......
No gluten involved.
/johnny
Good heavens, that pot of pinto beans and Ro-Tel sounds delicious!
That's about the normal yield.
Of course it's less with organic vine-ripened tomatoes picked and peeled by California virgins.
I was made to understand that those didn't really exist. Sorta like honest brokers, and unicorns, and reliable line cooks, and sane sys-admins.... You know... fantasy stuff...
/johnny
And I dasn't light a cigarette.....
I do like pinto beans in the summertime. Along with tortillias made from masa de maize, and my own salsa from the garden. Life is good. (Ignore the catz finding a hidey-hole to get away from the WMD aspects)
/johnny
I hope you can work it out, Sawdring. I've had adult onset asthma (now under control) for the last ten years and I know breathing problems are no fun thing. Again, I hope you can solve that one.
Like most things, there really are people who suffer from probably all of the problems one could come up with. Unfortuantely, it is easy for others (who may really have a problem) to jump on that bandwagon. And of course, as sure as the sun rises there will also be people who don't believe ANY of those things exist. And so it goes.
susie
We're all just jealous! ;)
susie
Try doing some research before spewing an uninformed opinion. The wife of one our local police officers is an avid runner. She kept getting hairline fractures in her feet. It turns out that she is intolerant to gluten. The consequence for her is the inability to take up sufficient calcium from her food. She has severe osteoporosis caused by gluten intolerance.
I have problems with wheat and milk. Consuming anything with wheat causes a heavy postnasal drip and congestion in my lungs within 10 minutes. The consequences don't stop there. Over the next 36 hours, my digestive tract becomes inflamed and bleeds like crazy. It's way beyond a Preparation H moment. Witch hazel helps until the inflammation subsides. Milk is a double whammy. The milk proteins cause my throat to swell. The lactose causes lots of acid and gas.
If you don't have problems with wheat and/or mile, consider yourself lucky. Just don't assume that everyone else is equally Ok. I really enjoy the smell of baking bread. I'm happy to limit my enjoyment to the fine fragrance. Ditto for pizza.
The good news for you is that I've not heard of a move to stop you from eating it! Why do you care if others forego? (asked in all sincerity and not to start a fight).
susie
One of my co-workers was consuming lots of glucosamine just to keep her joints tolerable. Wheat contains other lectins that can attack the joints. She was pain free in 3 days. No more need for glucosamine.
Another co-worker (physics PhD) decided to take a lunch break while we were discussing some software development issues. Less than 30 seconds after he bit into his balogna sandwich on whole week, his eyes started weeping and he was coughing and sneezing. He said that always happens when he eats a sandwich. I suggested he consider taking wheat out of his diet to see if that problem abated. He did and had no further occurrences. Some people have a problem and don't even realize it.
If you are lucky enough not to have the problem, fine. Wheat problems are common in people with type 0 blood. That is a large portion of the population.
Did you get tested for Celiac?
Exactly. My kids are not impacted but three nieces are. It is real. Glad your child is on the right track now.
Lemmings.
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Another one of those "if it doesn't happen to me it ain't real" bozos heard from.
That may be, but when I went on Atkins and cut out bread, I discovered that my acid reflux went away. I always thought it was the evil greasy bacon, but no, it was the toast.
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