A decade ago when Peggy Wagener was diagnosed with celiac disease, or gluten-intolerance, she said most people didn't know what gluten was, and she felt alone in her quest for information about what foods were safe for her eat. “It was depressing,” said Wagener, who went on to launch Living Without, a magazine for people with food allergies and sensitivities. Today, not only do a growing number of people know about the benefits of gluten-free eating, but one can now also buy everything from gluten-free bagels to gluten-free gummy bears to gluten-free beer. In addition, gluten-free foods are increasingly tasty and nutritious, unlike some gluten-free offerings of the past.
Gluten-free foods represent the fastest-growing U.S. grocery category, with sales increasing by more than 18% a year. According to Packaged Facts, U.S. gluten-free product sales hit nearly $700 million in 2006. Datamonitor reports that more than 1,300 new gluten-free...
Sign in to view
the full article
This article is part of our paid subscription packages. You need to subscribe (and sign in) to gain access to this Subscriber Only Content.
Why Subscribe to Nutrition Business Journal?
- In-depth perspective on the $226 billion global nutrition industry
- Receive monthly issues and access up to 5 years of back issues
- Downloadable data files, presentations, and more