The gluten-free food market - France

Gluten is a substance derived from the processing of certain cereals (wheat, rye, barley, oats). Present in almost 70% of food products, it can be harmful to people diagnosed with intolerance or allergy. In France, celiac disease affects some 500,000 people, of whom only 10-20% have been diagnosed. to date, there is no cure for celiac disease. The only solution is to adopt a gluten-free diet. What's more, some non-celiacs have found that eliminating gluten from their diet avoids a large number of functional disorders. They suffer from hypersensitivity. There are naturally gluten-free foods (meat, fish, fruit and vegetables, etc.), as well as gluten-free products to replace foods not suitable for coeliacs: breads, flours, cookies, pasta, ready meals, etc. These products use alternative cereals such as quinoa, buckwheat, bulgur, soy, etc. In France, the offer is controlled by the Association française des intolérants au gluten (AFDIAG), created in 1989 to ensure the labeling of gluten-free products. The most frequently sold gluten-free products include:

Beer ; Aperitif cookies ; Pasta ; Bread; Sweet groceries ; Savoury products; Prepared dishes.