Dive Summary:
- The U.S. Food and Drug Administration earlier this month issued long-awaited regulations that require foods carrying a "gluten free" label to contain only trace amounts of protein.
- Consumers with celiac disease can't eat the protein, as it causes an autoimmune reaction that damages the small intestine and blocks nutrient absorption, so the new uniform standard makes it easier for them to safely buy groceries.
- "Gluten-free" diets have become popular as of late, with a now $4.2-billion market creating an increase in foods carrying the labeling.
From the article:
... As more people follow a gluten-free diet by choice or necessity, food manufacturers are adding more products to meet the demand. Last year, sales of gluten-free products hit $4.2 billion, nearly triple what they were in 2008. Sales are expected to rise to $6.2 billion by 2018, according to industry predictions.
"A lot more foods are available, but you have no idea if they are really safe or not," said Chris Spreitzer of Croton-on-Hudson, who leads the Westchester Celiac Sprue support group. "If you have celiac, you really need to know." ...
