Demand for gluten-free foods is growing at a rapid pace—sales are increasing nearly 25 percent every year, according to market-research firm ACNielson. By 2012, the category is predicted to swell to $2.6 billion to meet consumer demand. But while "gluten free" is the hot label claim popping up on products from dog food to chewing gum, nutritionally how do these foods stack up against their gluten-laden counterparts? Is gluten-free's shelf life short lived considering that people with celiac disease (who can't eat gluten) make up only 1 percent of the U.S. population?
Join NFM Senior Editor Kelsey Blackwell; Lara Field, pediatric dietitian at the University of Chicago Celiac Disease Center; and Marion Little, business consultant for the Western U.S. at market research firm SPINS, as they look at the questions and controversy surrounding gluten free.
In this webinar, you will learn:
- The state and future of the gluten-free category
- Demographics of consumers purchasing gluten-free foods
- Nutritionally, how gluten-free and gluten-laden foods compare
- How to speak with customers about gluten free
- Product trends and merchandising techniques