Food retailers aware of the increase in demand for gluten-free products

SUPERMARKETS and fast food outlets are stocking an increased volume of gluten-free goods, according to Bord Bia analysis.

Bord Bia’s meat division manager, Gerard Brickley, believes that the trend will continue. Awareness is growing of coeliac disease, an intolerance to gluten. Thousands of processed foods contain gluten, and retailers do not want to lose out on the gluten-free market.

“Gluten-free products have gone mainstream in recent years and look set to continue growing,” Mr Brickley said. “Cooking and shopping for gluten-free products has now become easier than ever. The growing awareness of gluten intolerance has lead to a host of new gluten-free cooking books.

“More and more gluten-free products are present on retail shelves. But it’s not just the supermarkets that are now catering for gluten-free diets, fast food outlets have also been adding gluten-free menu options.”

Gluten is a complex protein that occurs in four main grains: wheat, rye, barley and oats. This means gluten is also present in all baked foods made from these grains: bread, pies, cake, breakfast cereals, porridge, cookies, pizza and pasta.

Scientific studies have advised against gluten consumption for people with stomach ailments such as Crohn’s Disease, and for people with autism.

“Intolerance to gluten is common in Ireland,” said Mr Brickley. “This, coupled with people starting gluten-free diets because of other health reasons, has majorly increased the demand for gluten-free products.”