Reasons why people eat gluten-free

The following provides an overview of what gluten is and the requirement for gluten-free products. The purpose is to provide a comprehensive guide to the gluten-free products which Macphie produces, it should not be considered to be everything that those working in foodservice need to know.

What is gluten?

Gluten is a general name for the proteins found in grains such as wheat, rye, barley and triticale. Triticale is a newer grain (a cross between wheat and rye), specifically grown to have a similar quality as wheat, while being tolerant to a variety of growing conditions like rye.

Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.

Where gluten is commonly found

Gluten is commonly found in grains such as wheat, barley, rye and triticale.

Wheat (including varieties and derivatives such as wheatberries, durum, semolina, spelt and farina) is commonly found in:

breads
baked goods (such as cake)
soups
pasta
cereals
sauces
salad dressings
roux

Barley is commonly found in:

malt (malted barley flour, malted milk and milkshakes, malt extract, malt syrup, malt flavouring, malt vinegar)
food colouring
soups
beer
Brewer’s Yeast

Rye is commonly found in:

rye bread, such as pumpernickel
rye beer
cereals

Triticale can potentially be found in:

breads
pasta
cereals

Why is there a need for gluten-free?

There are a variety of reasons why people eat gluten-free food. These range from medical necessity, such as coeliac disease, gluten intolerance or wheat allergy, to lifestyle choice.

Free-from foods are defined as foods that are manufactured and targeted specifically at consumers who suffer from food intolerances or food allergies or who are following avoidance diets. Foods that have been specifically manufactured (for example pasta, bread) to cater for a gluten-free diet, for instance, are included within this definition.

How many people does it affect?

According to Coeliac UK, coeliac disease affects at least 1 in 100 people in the UK and in Europe. However, only around 30% of people with the condition are currently clinically diagnosed.

Most recent figures suggest that 15% of households were avoiding gluten and wheat, more than half because they believed it was part of a healthy diet.

The market opportunity

Sales in the free-from market are rapidly growing, driven by consumers who have medical conditions that require free-from diets, but also those who are choosing to cut certain ingredients from their diet for health or lifestyle reasons. The gluten-free market is the largest component of the UK free-from market.

Coeliac UK reports the catering industry is missing out on an estimated £100million a year by not catering for people with coeliac disease and their friends and family. Of those surveyed, 80% of Coeliac UK members said when they eat out with other people, their need for safe gluten-free options determines where they eat.

Macphie’s gluten-free product range

Macphie produces a range of gluten-free products, all of which display the gluten-free logo both on pack and on our website. The current range of gluten-free products are listed below.