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'Free from' foods are still a niche sector, but strong growth means multinationals will inevitably get in on the game, says Mintel's Lynn Dornblaser.
Speaking to FoodNavigator.com at Vitafoods, Dornblaser explains the stories behind the market's global growth, such as new regulations on allergy labelling in South America, and labelling of products that have never contained any allergens.
Gluten-free is a global trend, but no- and low-lactose is still of more interest in Europe than in the US.
She draws attention to some interesting new ingredients in lactose-free products, such as spelt and quinoa, which are now being used in beverages.
4 comments (Comments are now closed)
Re spelt
Re spelt: it is often used in products that make an overall health claim, and apparently appeals to consumers who are seeking to reduce certain allergens in their diets, rather than for those consumers who MUST eliminate certain allergens. It is relatively low in gluten, although not gluten free.
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Posted by Lynn Dornblaser
16 May 2011 | 10h45
Editorial Response
The spelt comment was made by our interviewee and not our journalist. We appreciate that spelt is not considered gluten-free.
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Posted by Editor, FoodNavigator-USA
13 May 2011 | 17h04
Spelt has never been considered gluten-free
I am sorry, but this is just an embarrassment this was published. Spelt is not gluten-free and has never been considered to be and the person who was interviewed needs to be corrected IMMEDIATELY before she endangers the public. The journalists for Food Navigator need to be more responsible with the information that they promote.
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Posted by SE
13 May 2011 | 16h05
Spelt not gluten-free
Spelt (Triticum spelta) is in the same family as other gluten containing grains and avoided by those with Celiac Disease (traditional gluten-free diets). It is a different species so some wheat intolerant and or allergic people tolerate it.
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Posted by ronni
13 May 2011 | 14h21
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