The gluten free market is huge and is continuing to increase; with approximately 1 in every 100 consumers suffering from Coeliac disease (Coeliac UK, 2018). Gluten free innovation has some a long way in the last few years with new products being launched across all categories. In 2017 alone, 13% of new product launches were labelled as gluten free (Mintel 2017), highlighting the importance of including gluten free products on your menu that also follow industry trends.
What do we mean by gluten free?
Products containing less than 20ppm gluten. Cereals containing gluten include wheat, barley and rye. NB oats do not naturally contain gluten, however there is a high contamination risk with other grains as grown in the same place. Should a Gluten Free product contain ‘Cereals containing Gluten’ below the 20ppm threshold, the gluten ingredient will still be highlighted within the ingredients list i.e. Barley malt vinegar.
Claims that can be used when referring to products that are gluten free:
√ Gluten free
√ Suitable for people intolerant to gluten
√ Suitable for Coeliacs