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.
And if a Celiac eats that sticky bun, they will be for sure on the run (to the bathroom) !!!!!!!
lol...I'll save that for the next verse.
No. Avoiding wheat solved my problem. I'm likely to catch something really bad sitting in a waiting room. I only go there when it's absolutely necessary.
That does it for me. It's more challenging to eat in restaurants. I can eat flaming curries from the Thai restaurant in Lava Hot Springs. No ill effect. I tried the same thing at the Thai restaurant in downtown Idaho Falls. Bad move. I think they cut their coconut milk with cow's milk. I was very sick the next day. I won't be eating there again.
It was my wife's birthday yesterday. I took her out for ice cream and cake. I tasted a bit of the chocolate syrup drizzled over the cake, but avoided the rest. The glass of ice tea was satisfactory.
My wife and I had a successful run with Atkins. Lost lots of weight and both of us eliminated the acid reflux problems. We ceased sticking to Atkins. The acid reflux and spare tires have returned. We were on Atkins through flu season. Everyone in my wife's office was coming with flu. She didn't catch it and neither did I.
The fact is that this is the most highly misdiagnosed disease
We've got a family friend who's the same way. If he eats anything with gluten, it's like an alergic reaction (which I guess it is). He's been near death a number of times because he inadvertantly ate gluten.
Mark
I would not so characterize my statement. Rather, I would call it exactly right.
You're a pencilneck and proud of it!
Good for you!
How do I get there from here?
Is it 'wafer thin'?
I have a couple issues with buffet service. You have everyone in the restaurant touching the serving utensils...even the people who don't wash their hands after using the restroom. When I go to places like Golden Corral, the number of morbidly obese people among the patrons speaks volumes. They eat volumes too. Why not? They intend to get their "money's worth" out of that "all you can eat" buffet.
I patronize a couple good restaurants in town. I know many of the cooks and I'm aware of what is going in the food . Otherwise, cooking at home is the safest bet.
"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."
America is the only nation where healthy people line up to be the next person elected to be named a sufferer of some novel, but stylish disease.
"My kid eventually normalized"
??????????????????????
The estimate that 97% of the true victims are undiagnosed, of course.
I'm 66, 5'11 1/2", 142 lbs; when I joined the USAF, I was 19, 5'11 1/2", 144 lbs.
I did get up to 155 in the USAF and once hit 171 when I gave up beer and cigarettes and discovered cookies and potato chips.
Didn't start smoking until I was 27 and quit a couple of times but it's too much fun watching people cough when I walk around now with one unlit to give it up just yet.
Bob Newhart on the Bob Newhart Show was Bob Newhart's alter-ego; Carlin was Bob newhart/Bob Newhart's alter-ego.
I liked Bob Newhart best when he was Sir Walter Raleigh trying to explain to the king the merits of the wonderful American Indian product called tobacco.
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