Food manufacturers embrace gluten-free as a lifestyle, not a fad

As companies realize that gluten-free living isn't going away, they are launching new products and relabeling existing ones to connect with consumers with celiac disease and other health issues that make them sensitive to gluten. "There is a core of consumers who need these products," says Dr. Elizabeth Arndt, director of research and development for ConAgra. "The growing selection of gluten-free foods is not like the low-carb craze was. The trend is helping to raise the bar on product quality and nutrition." A certification program aims to ensure products live up to the standards that consumers need. http://www.foodprocessing.com/articles/2012/gluten-free-friend-or-fad.html

Experts attempt to sort out gluten-related health issues

A group of experts is working on a classification and diagnosing system to help distinguish wheat allergy, celiac disease and the more general category of gluten sensitivity. Another team is working to clarify confusion caused by the many names for gluten-related issues. Meanwhile, Mayo Clinic expert Joseph Murray says a more fundamental question may be why gluten is becoming such a health problem. http://blogs.wsj.com/health/2012/02/07/health-journal-deciphering-the-ailments-tied-to-gluten/?mod=dist_smartbrief

Hotels changing menus to mirror changing tastes of customers

A number of major hotel chains have tweaked their menus to mirror the ever-changing appetites of their customers. It's not unusual to find meals that fit into a gluten-free, dairy-free or macrobiotic diet. "Those special diets and their tastes have evolved. It continues to be more prevalent today," said Stephen Rosenstock, senior vice president of food and beverage for Omni hotels. http://www.usatoday.com/money/industries/travel/story/2012-02-05/Hotels-cater-to-special-diets-gluten-free-food-now-on-menus/52976352/1

Chefs create options for those with restricted diets

Chefs who have suffered from food allergies are finding ways to create flavorful options for consumers who are in the same boat. Oregon chef Aaron Woo opened vegetarian fine-dining eatery Natural Selection after coping with his food allergies, and baker Lisa Clark launched Petunia's Pies & Pastries, a vegan, gluten-free bakery. http://www.oregonlive.com/dining/index.ssf/2012/01/food_creatives_expand_restrict.html

12 food trends for 2012 include gluten-free choices

The 1,300 booths at the Winter Fancy Food Show in San Francisco offered insights into food trends. Gluten-free foods, including new flour blends, pastas and cereals, were among the show's big stories. As people seek a greater connection to their food, they are returning to butchers, buying cheese-making kits and bringing pickles back into fashion. http://yourlife.usatoday.com/fitness-food/story/2012-01-17/From-fancy-salt-to-gourmet-trucks-an-appetizing-look-2012/52621708/1

Churches tackle gluten-free issues with communion hosts

Many churches are promoting and offering gluten-free communion hosts for parishioners who have celiac disease or are gluten-sensitive, although Catholic churches follow Vatican doctrine requiring hosts be made of wheat. There are low-gluten hosts that meet Catholic criteria, but because some celiac patients or other gluten-sensitive members still cannot eat them, parishes are being pushed to address the issue.  http://www.chicagotribune.com/news/local/ct-x-gluten-free-hosts-0111-20120118,0,4919671.story

Patient learns to live with gluten sensitivity

Dana Scarton learned two years ago that she has gluten sensitivity. Although not an autoimmune condition like celiac disease, the sensitivity makes people who eat foods containing gluten seriously ill. She says the sacrifices she makes in her diet "aren't that great" and the most difficult part was figuring out what was causing her symptoms. "Life without gluten is a small price to pay for good health and serenity," she writes.
http://www.washingtonian.com/articles/people/22277.html