A recent study on the phenomenon of gluten-free proves that celiac sufferers all share the same desire to find shops with good ethics to buy their food safely.
The investigation into this issue has thus been completed and it turns out that the products currently available may be different from those offered a few years ago, but there is still a lot of work to be done on improving acceptability.
Regarding the basic ingredients
Intolerant people have great difficulty in obtaining all the basic ingredients in their bread and pastry preparations. During this survey on the use of products gluten-free in Strasbourg, consumers have said that the main difficulty lies in the certification of products itself.
For example, for everything that is corn starch or tapioca starch, availability in organic stores does exist, however not all products have a gluten-free certification. Many intolerants have now understood that even though the basic grain is gluten free, the processing may well include traces, this is called cross contamination.
Therefore, a guarantee of the total absence of gluten (20 parts per million) is mandatory before proceeding to the act of purchasing ingredients for the most conscientious consumers.
Flours such as rice flour must be guaranteed.
Statistics on the use of gluten-free staples prove that many celiac sufferers have decided not to bother mixing multiple flours for their bread or baking recipes.
So the simplest solution is to get a gluten-free mix already ready that can be used safely and more easily because the vast majority of them are certified.
However, we will note that for those who continue to use flours whose original grains are gluten-free, are beginning to better understand the need for these to be certified.
A big trend among some distributors was to market flours made from naturally gluten-free grains such as rice flour. The problem is that these same distributors do not guarantee the absence of gluten in their regulatory compositions.
Cookies and other types of cakes
Previously, the trend was to look for sweet products that were already made and available for sale for immediate consumption. However, the market has evolved a lot since then and gluten intolerant people no longer hesitate to make their own homemade recipes from increasingly accessible ingredients.
According to the survey carried out in Strasbourg, only 20% today claim to find that the gluten-free biscuits and cakes offered in stores have a good taste, and more than 60% of celiac patients claim to make their recipes themselves and therefore manage to obtain a better food taste.
It is not always easy to obtain good results, but the goal is often achieved with the experience gained in the long term.
Certification by an organization remains an indisputable solution today
Gluten-free products are clearly part of a fad in the dietary changes shaking the world. But this fad is not really attributable to consumers but to distributors. After the boom in bakeries and other restaurants offering gluten-free products on their menus, the trend quickly dropped to its lowest level when they realized that their products were not guaranteed to be gluten-free.
At the same time, understanding among those who are sick or sensitive to gluten has evolved and they understand much better that strict assurance is required in the products they consume.
il y’a une prise de conscience considérable de la certification soit à travers le producteur soit à travers un organisme tel que l’Afdiag, de l’absence totale du gluten pour pouvoir consommer un produit alimentaire sans ri