“We don’t separate gluten-free products from those containing gluten, although we tag them to make them easier to locate,” says PCC Natural Markets' Diana Chapman.
Cardboard. Styrofoam. Starchy. Crumbly. That was how gluten-free foods were once described. But now their taste and nutrition have so improved that the majority of gluten-free consumers are eating these foods for reasons other than gluten sensitivity or celiac disease, according to market researchers. C.A. Diltz, a Dorothy Lane Market employee who suffers from celiac disease, an autoimmune disorder where the body attacks the small intestine when gluten is ingested, has noticed a marked ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.