WITH A GROWING NUMBER OF CUSTOMERS diagnosed with celiac disease — a chronic condition in which wheat proteins damage the small intestine of those affected with the disorder — sales of gluten-free baked goods have been on the rise for several years now. A Packaged Facts report in April 2009 indicated that the market for gluten-free products enjoyed a compound annual growth rate of 28% from 2004 through 2008, and estimated the total market size at $1.56 billion, according to the International ...

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.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

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.

Already registered? here.