When Katy Perry, Jessica Alba, Ryan Phillippe and Kourtney Kardashian are all listed together, it usually means: this is big!

And indeed, gluten-free nutrition has become a big deal. Not just for the world-famous people on one of the many "Which celebrity eats gluten-free?" lists. Gluten-free has reached the broad public.

In a survey by the portal "Statista" (2023), 2.14 million people said they had purchased gluten-free food in the last 14 days. Globally, the market for gluten-free products even grew from around 5 billion to around 13 billion euros within one year. The signs are clearly pointing towards growth. Consumers are not only those affected by celiac disease. Gluten-free foods are getting more and more attention through social media and are increasingly celebrated as a lifestyle product.

Whether for lifestyle or health reasons: A growing number of people feel better when avoiding gluten. For some people, gluten-free nutrition has little to do with Hollywood glamour: gluten makes them sick. And the number of affected people is rising. According to the latest studies, the frequency of celiac disease in Germany is 1:100, according to the German Celiac Society. A drastic leap!

Reasons for the increase are hotly debated. The industrial change in the gluten structure of the grain is suspected. Also shorter fermentation time of industrially produced dough and the use of genetic engineering are considered potential co-triggers of intolerances. As are genetics and environmental factors. Research has not yet come to a conclusion.

In celiac disease, there is an autoimmune reaction of the body against the protein component of some cereal grains, the so-called gluten.

The inflammation damages the intestinal lining  leading to chronic malnutrition if untreated. Possible consequences: diabetes, thyroid diseases, depression, ulcers, osteoporosis and even cancer.

With various symptoms such as constant fatigue, bloating and organ disorders showing beforehand. Even though the disease is incurable: Those who eat gluten-free usually live without complaints,  making  gluten-free foods indispensable for those affected. Since even a single bite of wheat bread can have dire consequences for those affected.

The occurrence of wheat allergy, gluten intolerance or sensitivity are further reasons why people increasingly chose a gluten-free diet.

The high demand represents both an opportunity and a challenge for food manufacturers. Competing in the growing market of gluten-free food whilst making life easier for people — a great opportunity! And quite the challenge, as gluten-free production is demanding: First, the right product must be selected. Rye, wheat or barley, for example, are out of question since they contain gluten. Oats also contain gluten, however this type is usually tolerable for those affected by celiac disease.

So oats all the way? Not quite: With oats, contamination is a problem. If oats come into contact with other grains through crop rotation in the field or in the production facility, for example. Therefore, selected oats are specially grown for gluten-free production to meet all criteria.

Alternatively, gluten-free grains such as rice and corn are an option. Buckwheat, amaranth and quinoa are also naturally gluten-free and therefore suitable for corresponding products.Yet even here, production must be carried out meticulously!

The Association of European Coeliac Societies AOECS evaluates and certifies companies for the production of gluten-free foods. Safe gluten-free products are labeled with the crossed grain on packaging. To receive this certification, producers must meet high requirements. We at Erbacher Food Intelligence clean our production for 30 hours to ensure that contamination with wheat flour, for instance, can be excluded. We take the health of people with gluten intolerance very seriously as proven with the certification success of the AOECS. This has positioned Erbacher Food Intelligence as a reliable and progressive partner in this special market segment. We are happy to implement your gluten-free product idea – reach out to us.

How about gluten-free lentil dinosaurs, for example? Or gluten-free buckwheat flakes for crispy snacks? Or would you like to show your products crunchy side with gluten-free organic amaranth crisps? Whatever your wish: We make almost everything possible. And accompany you from the first idea to the final gluten-free product customers can rely on. Here and in Hollywood.