Gluten-Free Foods

  • Angela TarabellaEmail author
  • Marco Francescato
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)


In this chapter we focus on a particular category of functional products: gluten-free products. They are the only resource for those who suffer from coeliac disease and must follow a gluten-free diet. Aside from this, gluten-free products are also consumed by other consumer categories. Gluten-free products, like all functional products, are perceived to be healthier than their counterparts. For this reason, the market for gluten-free products has grown rapidly and is forecasted to double in the next few years. In this examination of gluten-free products, we begin with the definition of coeliac disease, we then study the regulatory framework at European level. Finally, we analyse the gluten-free market. During this overview on gluten-free products, we try to bear in mind one question: Must we consider the gluten-free market’s growth a mere fad?


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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Department of Economics and ManagementUniversity of PisaPisaItaly

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