LONDON--(BUSINESS WIRE)--The global gluten-free food market size is poised to grow by USD 3.19 billion during 2020-2024, progressing at a CAGR of almost 9% throughout the forecast period, according to ...

Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods as a thickening agent or to provide texture and flavor. Gluten gives bread its chewy texture. But the ...

People with celiac disease and gluten intolerance must avoid foods that contain wheat, barley, rye, and their derivatives. Avoiding gluten limits food choices, making dining out and grocery shopping ...

Gluten is a protein found in wheat and other grains, and while most people can tolerate it well, those with celiac disease or a gluten sensitivity should avoid it. Although it is common in foods like ...

A gluten intolerance is the body’s inability to digest or break down the gluten protein found in wheat and certain other grains. Also known as a gluten sensitivity, gluten intolerance can range from a ...

FDA requests information to explore whether current gluten labeling rules adequately protect consumers, with implications for ...

Gluten-free food options are everywhere — from sandwich shops to local bakeries to supermarket shelves. But is the (oftentimes) higher price tag worth it? The label tends to give products a health ...