N°64 - Marché / Sans Gluten Diversification for all After the food industry, the cosmetics sector is also launching into gluten-free formulations. Within this context, the “gluten- free” market, which is already mature and proposes gluten- free versions for almost every product, might be challenged by the development of FODMAPs (a solution for those suffering from the Irritable Bowel Syndrome). 042 In figure12% Gluten is a composite of storage pro-teins (prolamins and glutelins) whichis found in various cereal grainsthe malabsorption of nutrients. In Europe, onein 100 persons may develop this disease. InFrance, there are 680,000 persons with gluten (wheat, rye, barley). The most “dangerous” intolerance, but according to the French Asso- Share of new gluten fraction is composed of soluble pro-ciation of Gluten Intolerance, only 10 to 20% of “gluten-free” food products launched lamins. In fl ours, gluten accounts for 80% ofcases have been diagnosed. The only therapy in Europe in 2016 9-10g of proteins found in 100 g of cerealfor these persons is a strict and lifelong gluten- (6%in 2011). grains according to AFDIAG (French Associa-free diet. The persons with gluten intolerance Source: Mintel tion of Gluten Intolerance). Some examples ofmay encounter diffi culties during their daily 20mg foods that contain gluten are bakery products,living (shopping, dining out), but a social life is the products formulated with durum wheat, totally compatible with this mode of consump- A “gluten-free” food must contain at beer and certain industrial products that use tion. least 20 mg of glutengluten for its texturing property. •Non-celiac gluten sensitivity manifests itself per kg (European in the form of symptoms such as bloating and Union) Pathologies and prevalence abdominal pain. These symptoms disappear 70% 12 million French people are following a gluten-after gluten withdrawal from the diet and theyoccur again after gluten ingestion. Never- Agri-food products that contain glutenfree diet, which is 17% of the population. Thistheless, it is diffi cult to blame gluten only for Source: Vitagora percentage includes the persons with dia- these symptoms while knowing that other para- gnosed gluten intolerance, the persons withmeters, such as FODMAPs, may be the under- gluten sensitivity as well as those who arelying cause. FODMAPs are fermentable sugars simply following a “trend”. Those in this latterwhich, in combination with cereal grains, may category have adopted this trend in an attemptcause bloating (AFDIAG). to eat healthier (in the United States, 27% of gluten-free consumers are solely motivated byGluten intolerance and the idea to lose weight, according to Mintel).going shopping •Gluten intolerance, also called Celiac disease, is a permanent intolerance to certain glutenGoing shopping can be a real headache for protein fractions. It leads to damages of thethe persons suffering from celiac disease intestinal wall (villous atrophy), which causesas they have to check the list of ingredients ■ / Juillet - Août - Septembre 2018 / N°64 / L’Actualité des Ingrédients Fonctionnels & Santé