The gluten-free market has been skyrocketing. It has experienced such growth that the race to discover the best ingredients that maintain acceptable texture, taste and mouthfeel in gluten-free products is still going strong.
So, why does it keep growing? Some suggest that it could be due to more testing and diagnosis of food allergies, especially in children. The prevalence of reported food allergy in the United States increased 18% among children under age 18 from 1997 to 2007, according to the U.S. Department of Health and Human Services. In 2007, about 3 million children under the age of 18 were reported to have a food or digestive allergy. And, new labeling requirements by the FDA in both the US and Canada have led to a stricter practice of people knowing exactly what they are putting in their bodies and what is safe for them to eat.
According to the Department of Health and Human Services, eight types of food account for more than 90% of allergic reactions. The eight types are milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. To create products free of allergens, manufacturers are always looking for alternative ingredients.
To read more about new innovations in gluten-free, head to: http://www.foodbusinessnews.net/News/News%20Home/Features/2011/3/Gluten%20free%20category%20steams%20ahead.aspx