Gluten Free Products
1 in 100 people are estimated to suffer from coeliac disease in Europe.
Supporting gluten intolerant consumers in achieving balanced nutrition.
Gluten intolerance, also known as coeliac disease, is an autoimmune condition which impacts millions of European consumers.
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*.
Adequate diagnosis and treatment
Without adequate diagnosis and treatment, coeliac patients risk the development of other conditions such as osteoporosis, diabetes and intestinal cancer.
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.
Coeliac disease does not present symptoms without exposure to gluten.
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.
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
are specifically designed to exclude gluten for consumers who are gluten intolerant.
act as replacements for ‘regular’ foods that contain gluten including bread, pasta, breakfast cereal, and biscuits.
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.
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.