An overall perception of healthfulness, proliferation of SKUs and improved palatability have catapulted foods making gluten-free claims into the mainstream. Increased competition in the previously fringe segment has yielded tasty options that appeal to the masses. While celiac shoppers make up the base of consumers, family members are eating gluten free in a show of support. Doctors have also become more aware of these diets and are prescribing them for patients with Crohn’s ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess 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’sFREE, 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 grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.