Gluten-Free Foods Not Always Free of Gluten

Gluten-free foods aren't always gluten-free. Where Food Comes From, Inc., a source verification company for food products, says 32% of gluten-free labeled food in restaurants contained gluten. Recent research published in a scientific journal found the worst offenders were pizza and pasta, with gluten discovered in 53% of pizza samples and 51% of the pasta tested.

The detection rates were higher on dinner menus, at 34%, compared to breakfast menus, at 27%. Where Food Comes From, Inc. used the data in its announcement of the Gluten-Free by WFCF standard. The announcement is simply a move of branding to the Where Food Comes From organization.

CEO John Saunders said because of the move, the standard should "enjoy a higher profile among consumers and potential customers." The U.S. gluten-free food products market is estimated at $2.7 billion annually. With increasing occurrences of celiac disease and growing awareness that it is preventable, that market is expected to double by 2025.

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