It's only taken a few short years for gluten-free to break loose from its niche position and grow into a billion-dollar-plus star of supermarket health and wellness. What started in bread/cake/cookie mixes today extends into frozen entrees, pasta and even beer. It's become entirely possible to lead a gluten-free existence. “The number of calls and emails I've received about gluten has gone from one or two a month to one or two a day,” said Leah McGrath, corporate dietitian for Ingles ...
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 complimentary access to the SN salary survey data tables.
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.