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doi:10.1094/CFW-55-5-0220 |
VIEW ARTICLE Gluten-Free Foods: Trends, Challenges, and Solutions J. O’Neill. BENEO Inc., Morris Plains, NJ, U.S.A. Cereal Foods World 55(5):220-223. There is a place for gluten-free foods, even in today’s increasingly fragmented and crowded “healthy alternative” marketplace, among all the other good-for-you claims competing for limited attention. Even if the greater gluten-free movement is destined to become just another fad, fading away in the clutter of overlapping niche products, there will always be some consumers who look to gluten-free as a more healthful choice overall, much as they would choose lactose- or preservative-free. And of course, there will always be a baseline market for gluten-free foods that offers taste appeal to those consumers who have wheat allergies, gluten intolerance, or celiac disease. The stereotype of bland, dry, crumbly breads need not drive them to become home-bakers when there are gluten-free ingredient solutions available for formulators, manufacturers, and marketers who are able to think beyond wheat and who want to differentiate their products in the health and wellness marketplace.
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