Gluten may not be the culprit when it comes to wheat sensitivities, according to a new body of research presented at the United European Gastroenterology Week 2016. Instead, a team of scientists from Johannes Gutenberg University in Germany discovered a different protein in wheat known as amylase-trypsin inhibitors (ATIs) may be what triggers the stomach-sickening inflammation and other symptoms. For… Read more »
The number of people with gluten intolerance is growing each year. Is your bakery keeping up with the demand?
The gluten-free industry is booming, growing 27 percent since 2009 and exceeding six billion USD in 2011 and fuelled by an abundance of new products in 2010 and 2011 that bear a gluten-free claim. However, despite an increase in popularity and product development, celiac disease and gluten intolerance could be widely undiagnosed, as according to recent Mintel (external link) research, just one percent of consumers say they have been diagnosed with celiac disease and only eight percent overall say they are gluten intolerant / sensitive. However, Mintel research suggests that number should be closer to 15 percent.
he increase is due in part to improved labeling regulations, awareness of gluten intolerance in the diet and a desire for more mainstream and good-tasting gluten-free products across a range of food and beverage categories.