From understanding certification labels to managing risks, the Gluten Intolerance Group demystifies the complexities of this landscape for retailers and consumers alike. From TV dinners and Wonder Bread to Hostess Twinkies and instant mac & cheese, processed, low-nutrient foods proliferated across grocery shelves in the latter half of the 20th Century. Acknowledging (let alone understanding) food allergies and healthy eating were not top of mind.
Fast forward, and today's consumers are increasingly prioritizing clean labels and wholesome nutrition led by gluten-free products now available in every grocery aisle. Interested in learning more? | 