Chewing the Fat: How big is gluten-free?

- Last updated on GMT

Related tags: Nutrition

The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial team discusses the issues behind the trend, and considerations for food manufacturers.

We would like to hear your views on the growth of the gluten-free market.

Please send your comments of no more than 100 words to jess.halliday 'at', putting ‘Gluten-free market' in the subject line.

We will publish a selection of the best responses.

Please note that comments will be taken to be 'on the record', and the sender's name and affiliated company/organization will be published.

Related news

Show more

Related products

show more

Chicory root fibre for bread improvement

Chicory root fibre for bread improvement

Cosucra Groupe Warcoing SA | 03-Dec-2018 | Technical / White Paper

Fibruline™ Instant chicory root fibres is an excellent source of fibre for white bread production. It can be used with minimal adaptations of the recipe...

Related suppliers

Follow us

Featured Events

View more


View more