Gluten-Free Foods Hit The Big Time
You know you’ve gone from niche to mainstream when the Los Angeles Times does a story on packaging claims (see: Those healthy claims on packages: we love them!) and gluten-free makes the top ten list. According to a neilson.com report “the big winners on the healthy eating front, each posting double digit growth, were products with label claims for omega, high fructose corn syrup free, antioxidants, gluten-free, probiotic, calcium, fiber and low glycemic and no salt/sodium added.” The article goes on to inform readers that according to Nielsen, sales of products claiming to be gluten-free were up by 16%.
As consumers we don’t want to be bamboozled by slick marketing ploys filled with health and wellness claims that have not yet been substantiated, yet as gluten-free prosumers we should take this report as a healthy sign. The term gluten-free is now in the major radar of consumer good manufacturers. Manufacturers recognize that gluten-free consumption is important to a broader and ever-growing audience with both marketing dollars and media attention spotlighting a gluten-free lifestyle. The market for gluten-free food and beverage products grew at a compound annual growth rate of 28% from 2004 to 2008 to finish with almost US$1.6 billion in retail sales last year, according to market research publisher Packaged Facts. With market analysts reporting that the 2012 the market is expected to reach about US$2.6 billion in sales this will hopefully translate into more intensive research and development of new gluten-free products to stock our wheat-free pantries online and offline.
6 Responsesto “Gluten-Free Foods Hit The Big Time”
Leave a Reply
I recently saw an oatmeal (RED MILL) product as Gluten Free. Isn’t oatmeal by it’s very nature, glutenous. By what process does it go from full gluten to GF. I generally trust the Red Mill products,but now I’m not so sure.
From everything I’ve read about GF Oats is that
they are ‘naturally’ gluten free, but that what makes them ‘contaminated’ is they are processed on equipment that processes other grains that have gluten. Also, WHERE they are grown in the fields, by themselves or near other grains.
I use almond meal for my Health Nut Cookies,
however have been asked to make ‘oat meal cookies’. If anyone here knows a wholesale connection for gluten free oats, please let me know. Thank you, Natasha
No, oatmeal is in fact gluten free by nature, but most oatmeal in the US is grown on fields rotated with other grains and in fields near other grains and are processed on shared equipment with other grains. There is a cross contamination problem. That being said, some very sensitive celiacs do not tolerate even certified gluten free oats. I love oats and was so happy to see Bob’s Red Mill gluten free oats at my local health food store.
I really just find this an incredible site. So full of sincere thoughts and help. Keep it u and connect up some more at http://GlutenFreeHelp.info Best, Tina Turbin
Speaking of big time, we stopped into Starbucks this morning (after church tradition) and grabbed drinks. While waiting for them I was perusing the merchandise tables and you know what I found? an entire table of snacks, many of which were gluten free (and dairy free)! While not new to reading food labels (thankfully, then I really would have been overwhelmed!), I’m new to monitoring for allergens- I just found out a few weeks ago that my children are both allergic to dairy and one is allergic to wheat. I know that’s not the same as gluten intolerance, but it is nice to know that whenever I see something “gluten free” that my son can eat it (after I check for dairy:).
Hi Everyone!
Just this month Shelley Case wrote a fantastic article de-mystifying the gluten question in oats! You can find it on BeFreeForMe.com or follow this link… http://www.befreeforme.com/blog/?p=2119
Be Free!
Kathleen
P.S. Jen… I love your site!