{"id":342903,"date":"2025-02-11T09:12:26","date_gmt":"2025-02-11T08:12:26","guid":{"rendered":"https:\/\/food.r-biopharm.com\/?post_type=highlights&p=342903"},"modified":"2026-03-18T11:25:12","modified_gmt":"2026-03-18T10:25:12","slug":"integrated-gluten-management","status":"publish","type":"highlights","link":"https:\/\/food.r-biopharm.com\/fr\/highlights\/integrated-gluten-management\/","title":{"rendered":"Integrated gluten mgmt."},"content":{"rendered":"\n
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\n \n Integrated gluten management <\/span>\n
\n \n Challenges of gluten-free food manufacturing <\/span>\n <\/h1>\n <\/div>\n\n \n<\/div>\n\n\n\n
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Safeguarding your gluten-free promise with our new gluten test kits<\/strong><\/h2>\n\n\n\n

Producing gluten-free foods involves several critical steps to ensure a safe product for consumers with celiac disease or gluten sensitivity. Compliance with gluten-free labeling legislations or certifications is essential. From raw materials and ingredients to transport, production, storage and the final product, the challenge is to produce a healthy, nutritional product that meets consumers’ expectations and prevents gluten contamination at every step of the production chain.<\/p>\n\n\n\n

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Understanding Celiac Disease and Gluten Sensitivity<\/strong><\/h2>\n\n\n\n

Celiac disease is an autoimmune disorder where individuals develop an intolerance to gluten, present in wheat, rye and barley. The global prevalence of celiac disease is approximately 0.7% – 1.4% (<\/em>Clin. Gastroenterol Hepatol. 2018 Jun;16(6):823-836<\/em><\/a>)<\/em>. For consumers with celiac disease, avoiding gluten is the only option.<\/p>\n\n\n\n

The number of consumers following a gluten-free diet is significantly higher (e.g., 25% in the USA) and growing. The gluten-free products market is booming with a CAGR of 8% – 9% (2024 \u2013 2032). Regardless of the target customer group, gluten-free labeling legislation in many countries applies. Both in Europe (Regulation (EU) 828\/2014<\/a>) and the U.S. (U.S. FDA Final Rule<\/a>) products may be labeled as \u201cgluten-free\u201d if they do not exceed 20 mg\/kg of gluten.<\/p>\n\n\n\n

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Challenges in Producing Gluten-Free Foods<\/strong><\/p>\n\n\n\n

Ensuring gluten-free products are indeed free from gluten can be challenging. These challenges need to be addressed in the production process to ensure the quality of gluten-free foods:<\/p>\n\n\n\n