Gluten Free Products

1 in 100 people are estimated to suffer from coeliac disease in Europe.

Supporting gluten intolerant consumers in achieving balanced nutrition.

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Gluten intolerance

Gluten intolerance, also known as coeliac disease, is an autoimmune condition which impacts millions of European consumers.

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7 million people

More than 7 million people are affected by coeliac disease across Europe, with only approximately 25% of those actually receiving a diagnosis*.

* AOECS website – 2019

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Adequate diagnosis and treatment

Without adequate diagnosis and treatment, coeliac patients risk the development of other conditions such as osteoporosis, diabetes and intestinal cancer.

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Gluten ingestion

Gluten ingestion causes the body to attack its own cells, leading to inflammation of the small intestine. It is a lifelong, genetic condition, but can occur at any age in a consumer‘s life.

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Coeliac disease

Coeliac disease does not present symptoms without exposure to gluten.

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Dietary treatment

Once diagnosed, it can be managed through effective dietary treatment, to help protect against the development of other serious medical conditions.

What we do

When a consumer is gluten intolerant, many ‘regular’ foods become off-limits – including bread, pasta, breakfast cereals and biscuits.

SNE members produce special gluten-free foods that meet coeliac nutritional needs and that are similar in taste and texture to products containing gluten, helping to maintain the gluten free diet all lifelong.

Gluten-free foods act as effective and healthy substitutes for products that normally contain wheat, rye or barley and allow coeliacs to enjoy a varied and complete diet with confidence.

Our Products

SNE members produce substitutes for a range of foods that would normally contain gluten. These include:

  • Muesli, some cereals, bran
  • Ready-to-eat products
  • Bread, pretzels, rye bread
  • Pasta, couscous, semolina, pastry
  • Cookies, cakes, biscuits, pancakes

The need for specifically formulated products

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Gluten-free products

are specifically designed to exclude gluten for consumers who are gluten intolerant.

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Gluten-free products

act as replacements for ‘regular’ foods that contain gluten including bread, pasta, breakfast cereal, and biscuits.

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They are formulated

to maintain as much as possible the same taste and texture as other ‘normal’ gluten-containing foods such as bread and pasta. This favours the acceptability of products and improves the compliance to the gluten-free diet.

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The simple exclusion of gluten

from the diet can result in a deficiency of some nutrients (fiber, iron, calcium and folate). Specialised gluten-free foods can help to compensate for nutritional deficiencies which can result from a gluten-free diet.

Commitment to the highest quality and safety standards

Gluten-free manufacturers have partnered with leading healthcare professionals and scientific societies for the past 20 years to develop a range of guidelines on aspects of coeliac disease and its management.

In 2002, when the first serological blood tests were made available within primary care, gluten-free manufacturers and interested healthcare professionals initiated the first evidence-based report on the role of the gluten-free foods in coeliac disease.