General, Production, Technology, Suppliers,
Company profiles, Market, Report
Primary Information Services
- A gluten-free diet is recommended
amongst other things in the treatment of coeliac disease and wheat
- It is a diet completely free of
ingredients derived from gluten-containing cereals: wheat, barley, rye,
oats and triticale, as well as the use of gluten as a food additive in the
form of a flavoring, stabilizing or thickening agent.
- Removing gluten from the diet will help
stop the often painful symptoms and help prevent further damage to the
- People wishing to follow a completely
gluten free diet must also take into consideration the ingredients of any
over-the-counter or prescription medications and vitamins. Also, cosmetics
such as lipstick, lip balms, and lip gloss may contain gluten and need to
be investigated before use.
- Growing awareness coupled with proposed
FDA regulations for gluten-free labeling means this market is rapidly
- The "Codex Alimentarius" set of
international standards for food labelling has a standard relating to the
labelling of products as "gluten free", however this standard does not
apply to "foods which in their normal form do not contain gluten".
- The legal definition of the phrase
"gluten-free" varies from country to country. Current research suggests
that for persons with celiac disease the maximum safe level of gluten in a
finished product is probably less than 0.02% (200 parts per million) and
possibly as little as 0.002% (20 parts per million).
- Australian standards reserve the
"gluten free" label for foods with less than 5 parts per million of
gluten, as this is the smallest amount currently detectable.
- The market is estimated to continue to
grow at 25 percent per year.
- In Europe, Ireland's Teagasc National
Food Centre last year used a combination of potato starch and rice flour
to improve the taste, texture and volume of gluten-free bread. The results
have impressed manufacturers.
- According to the researchers, five or
six Irish bakeries are currently testing the gluten-free bread with a view
to launching it on the market.
- Research is also underway to develop
new ingredient alternatives for gluten. Early this year, the US
government's Agricultural Research Service (ARS) developed a wholegrain
rice bread mix, with initial results suggesting the ingredients could be a
viable alternative to wheat, rye and barley grains.
- The market for gluten-free foods and
beverages in the US currently stands at almost $700m, and is due to reach
Entrepreneur who want
the informations on "General, Production, Technology, Suppliers,
Company profiles, Market, Report " can E-Mail us to
21 Murugappan St, SwamyNagar
Ullagaram, Chennai - 600091, India.
91 44 22421080 Email :
numbers:9940043898, 9444008898 Fax : 91 44