The demand for gluten-free products at restaurants and grocery stores has increased quickly in the last few years.
Gluten — which is found in an extraordinary number of foods these days, from croutons to desserts — has been consumed for thousands of years. The increasing number of people who are having digestive problems with it now may be the result of hybridization of wheat strains and/or by new methods of processing, according to the National Institute of Health.
Whatever the reasons for the increased problems, sales of foods labeled gluten free increased by more than 25 percent in just the past two years, going from $4.8 billion in 2009 to an estimated $6.1 billion in 2011, according to Mintel. Sales are expected to reach $7 billion in 2012 and $8 billion in 2013.
Read more at The Register-Guard.