List Of Fda Approved Over The Counter Weight Loss Drugs Gluten-Free Foods – Manufacturers Are Starting to Take Notice of a Significant Market Opportunity

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Gluten-Free Foods – Manufacturers Are Starting to Take Notice of a Significant Market Opportunity

“There’s no doubt that gluten-free is getting a lot of attention from mainstream retailers.” So says Kinnikinnik Foods, which specializes in the manufacture and wholesale distribution of gluten-free foods to more than 800 stores in the United States. The blog points out that it also boasts, “We are pleased to announce that three new chains will be added to the growing list of stores that carry our products.”

Kinnikinnik is the leading company that develops non-toxic foods. There are approximately 3 million people in the US who suffer from celiac disease. A recent study indicates that one in 133 healthy people in the US suffer from celiac disease, and gluten intolerance and gluten sensitivity are called food sensitivities. When wheat gluten is eaten with grains like barley and millet, it can cause an inflammatory response in the small intestine that can lead to diarrhea, bloating and weight loss. There are many other symptoms and diseases associated with these hypersensitivities. Currently, the only treatment for celiac disease and gluten sensitivity is to avoid foods that contain gluten.

It’s hard to find products

For gluten intolerant shoppers walking down a grocery aisle can be a chore to find and identify gluten-free foods. Although wheat (durum, semolina, kamut, spelt), rye, and barley are the main grains to avoid, people often forget that there is a long list of foods that may contain these grains, according to the Gluten Intolerance Group (www. gluten). .net):

– Flour, coating mix, Panko

– Soup, soup base

– brown rice syrup

– Candy

– Croutons

– Flour or butter

– Enemy badger

– Seafood rivals

– Marinade

– Pasta

– Processed lunch foods

– Sauces, gravies

– A self-absorbing chicken

– Soy sauce or solid soy sauce

– Filling, dressing

– Dry ingredients (roux)

– Wafers for eating

– Herbal supplements

– Drugs, over-the-counter medications

– Dietary supplements, vitamins and minerals

Substitutes

To change an existing product, companies can use rice, wheat, soy, potatoes, buckwheat, quinoa, rye or nut flour, according to the American Dietetic Association. However, changing the grains can drastically change the texture and overall taste of the products, such as soy-based pizza dough.

In the fall of 2007, Penford Food Ingredients launched a new tapioca starch that claims to restore some of the texture lost in gluten-free products. The King Arthur Flour Company also makes a ready-made mix with rice flour. The company includes testimonials from satisfied customers who talk about how it tastes “like the real thing.” Recently, General Mills announced the release of toxin-free Rice Chex. Although there is no rice or barley malt syrup, General Mills replaced it with molasses to make Chex rice gluten-free.

Although food companies are introducing more toxin-free foods, they are still difficult to find and often require a trip to a specialty food store. According to a recent survey of top shelf availability of grain-free products, standard grocery stores carry 36 percent of the products, while supermarkets carry 41 percent of the products. products, and health food stores carry 94 percent of products. Prices for these products vary between stores. Overall, gluten-free products were found to be more expensive compared to their grain counterparts.

Get Gluten-Free

Although researchers are working to develop a preventative medicine for celiac disease and gluten sensitivity, the only true prevention is a gluten-free diet. The food is very limited to consumers because of the taste and texture of the products, the high price, and the lack of availability. However, new food companies continue to develop new products and modify existing products to meet the demands of this special population. As more food manufacturers try to make niche niches, they are expected to offer more gluten-free products.

One last thing that food companies developing products for this market should consider is the FDA’s labeling restrictions. Although official guidelines have not yet been issued, more information on labeling should be available in August. The FDA document must include a definition of gluten-free, synonyms that can be used for gluten-free label claims, and a general threshold value of gluten ppm (parts per million) that should be included in the food and the pill itself is gluten-free.

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