starbucks coffee, originally uploaded by ]babi].
is there a gluten free market at all? an article published by allbusiness.com discusses overall trends in marketing gluten free products, emerging regulations on how to define and label gluten free, and a brief overview of gluten free demand. while I find it striking that the article paints such a positive and balanced picture of the gluten free marketplace, there are a few good points raised and provides a different perspective to the gluten free subject.
clearly there is demand, and well documented demand that is ever increasing from people who benefit from a gluten free diet such as those with celiac disease, autism, MS or attention deficit disorder. however, I do not see grocery stores running out to create gluten free grocery sections as the article may suggest. but many are creating gluten free lists on their websites or in printed brochures, and amendments to food labeling regulations in Canada, and the U.S. Food and Drug Administration's proposal to legally define ‘gluten free’ promises more certainty for consumers and retailers on how to go gluten free.
according to Joey Restaurants (see previous blog post), the gluten free menu was developed out of increased demand from their customers. perhaps as allbusiness.com suggests, other mainstream food manufacturers will likely want to release gluten free varieties of their products simply to compete with General Mills.
according to the food navigator, as of 2006, the gluten free market was worth $700 million and was projected to reach 1.7 billion by 2010. despite the strong performance, major food marketers have largely not entered the market. the slow progress could mean that companies are reluctant to invest in research and product development until fixed regulations for gluten free are in place.
the Canadian Food and Drug Regulations administered by Health Canada, require that most prepackaged foods include an ingredient listing label in decreasing order of proportion. however, some ingredients are currently exempt from declaration in the list of ingredients including seasoning and flour.
Health Canada recently developed amendments to the Regulations to enhance labeling requirements for specific priority allergens, including gluten sources and sulphites contained in prepackaged foods sold in Canada. the gluten source will need to be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt.
the Canadian Food and Inspection Agency enforces Canada's labeling laws and also works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods.
hopefully with clearer guidelines on labeling sources of gluten and a growing demand for gluten free products, I might soon be able to enjoy a gluten free muffin (or perhaps a health bar?) at Starbucks. Robyn
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1 comment:
goodness....the things we take for granted.... Glad to hear that Health Canada will be making labeling more specific so at least you can know if you can have a 'health bar'. But moreover, I sure hope that there becomes more GF food more readily available. You sure are doing a great job of making all of us aware, and perhaps, as you are discovering in the restaurant industry, perhaps there are more places where GF menus exist.
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