Being Smart about Gluten and Gluten-free Issues, Part 2: What Retailers and Consumers Need to Know about Gluten and Gluten-Free Product Labeling
In 2011, gluten was recognized as having a specific link to celiac disease, and some consumers hoping to minimize the symptoms of celiac disease have opted to modify their diets. This is the second of a three-part series of publications called “Being Smart about Gluten and Gluten-Free Issues.” The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2014-02-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/131440 |
| Summary: | In 2011, gluten was recognized as having a specific link to celiac disease, and some consumers hoping to minimize the symptoms of celiac disease have opted to modify their diets. This is the second of a three-part series of publications called “Being Smart about Gluten and Gluten-Free Issues.” The purpose of this publication is to supply retailers and consumers with easy-to-understand information about labeling as related to gluten-free products. This 3-page fact sheet was written by Abigail Dicks, Amy Harder, and Amy Simonne, and published by the UF Department of Agricultural Education and Communication, September 2013.
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| ISSN: | 2576-0009 |