“Navigating the Gluten-Free Market: Opportunities, Challenges, and Nutritional Considerations”
Gluten, the protein found in wheat, rye, and barley, has become less popular among U.S. consumers. Celiac disease affects approximately 1 in 133 Americans, and the only way to manage the associated symptoms is by avoiding gluten. Additionally, more consumers are reporting non-celiac gluten sensitivity. This trend has created a significant market opportunity for manufacturers … Read more