The demand for gluten-free products isn’t just a passing trend. In fact, the gluten-free foods market is projected to be valued at $7.59 billion by 2020. Plus, researchers have noted a rise in celiac disease rates in recent years — just more evidence that the need for GF products isn’t going anywhere anytime soon. Before you begin producing gluten-free products in your facility, however, consider these principles to ensure you cater to this growing market safely, efficiently and effectively.
Manufacturing and processing gluten-free products poses a unique set of challenges, from cross-contamination to segregation and product consistency. If you’re looking to integrate gluten-free products in your product line, ensure you keep the above best practices in mind to meet both the needs — and safety — of your gluten-free customers.
Editor’s note: This post was first published on October 13, 2016, and has since been updated.