Gluten-Free Without the Sacrifice
More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
As you shop and navigate the supermarket aisles, it isn’t uncommon to see products labeled “gluten-free” or stamped with the GF logo, which signifies the product has been certified gluten-free by the Gluten Intolerance Group. The term seems to be everywhere, and Americans are taking note; a survey of 1,012 consumers by NSF International shows that 90% have heard of gluten. However, only 35% could correctly identify gluten as a protein found in wheat, barley, and rye (2015). Bu…
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