Published on : Feb 05, 2016
Nonceliac gluten sensitivity (NCGS) refers to the clinical disorder related to indigestion of gluten or gluten-containing cereals. The major factors driving the growth of the global gluten free food market are growing consumer awareness about health benefits of gluten free food and weight management, along with surging demand for gluten free bakery products. Europe is the largest market for gluten-free food products. However, North America is the fastest growing market for gluten free food products. Gluten avoidance has become the most common dietary trend in the United States with around 100 mn Americans consuming gluten-free food in 2015. The U.S. is the fastest growing country in the North America regional market. The gluten free food market in the U.S. is primarily boosted by increasing prevalence of celiac disease and consumer preference towards gluten free diet.
Gluten Indigestion: Three Proposed Clinical Syndromes
There are three commonly proposed clinical syndromes regarding gluten indigestion:
The decision to opt for a gluten-free diet is either elective or mandatory. While it is mandatory for patients suffering from wheat allergy or celiac disease to go for a gluten-free diet, many people follow it due to presumed sensitivity. It is a common belief among Americans that a gluten-free diet will improve their physical and mental health. An appeal for a gluten-free diet has emerged as a big business with firms such as Dr Schar AG/SpA, Hain Celestial Group Inc, Boulder Brands Inc., Genius Foods Ltd, Mrs Crimble’s, Freedom Foods Group Ltd., Enjoy Life Foods LLC, and Ener-G Foods Inc. launching new product lines in the global gluten-free food market.
The global gluten free bakery products market is mainly driven by rise in consumption of gluten free biscuits. Gluten-free breakfast product lines are also merging in the market. Chicago-based Quaker Oats Co. has introduced a product line of gluten-free oatmeal with higher protein and fiber content. Though oats are naturally gluten free, during harvest and processing, stray grains of wheat, rye or barley might mix with oats. Quaker has developed a process to remove stray grains so that its oatmeal meets the gluten free standards set by the U.S.FDA.