Cereals are gluten - free inherent importance of rice (rice protein glutenin nor protein gliadin) a

Gluten is due to the combination of the two proteins are gliadin and glutenin is found in cereals, rice, wheat, rye, triticale cracker (grain a mating between wheat and rye) and barley and food products made from meat. Cereals such as noodles, cracker Italian (pasta), canker (crackers), cereal (cereal), Bread (breads), the food is baked dough (baked goods), vinegar, rice Bali (malt vinegar),. soy (soy sauce), beef mixed with bread (breaded meats), spice flavors in the food and the mucous coating made from a mixture of water and oil (flavorings and emulsifiers), cracker beer (beer), wine from rye (gin. ), whiskey (whiskey), gravy (gravy) and seasoning sauce in a flour mixture to the meat sauce concentration.
Because gluten is created viscosity in food products. The food is stable or concentration. Food production has been applied as an ingredient cracker in many processed food items. Food items were identified as having gluten ingredients, such as seafood, artificial and imitation crab meat (imitation seafood-crab) soy (soy sauce) soy concentrate (soy sauce solids), a dietary supplement made from herbs. (herbal supplements), fish soup (canned fish in broth) and sauce in the Asian (oriental sauces) and the United States suggest that consumers noted that any food with gluten labeling on food products with these words. The following word is shown Emulsifiers, Flavorings, Hydrolyzed Plant Protein, Natural Flavorings, Stabilizers and Starch.
Cereals are gluten - free inherent importance of rice (rice protein glutenin nor protein gliadin) and corn, most of the food products that are gluten-free are made from cereals and flour made from meat. These plants, such as the noodles during the Asian type "rice noodles" and so on.
In 2001, the food market. gluten-free in the US is approximately $ 210 million dollars in 2006, the market value increased to about 696 million dollars, reports Packaged Facts predicts the market value in 2010 to rise to 1.7 billion and 2.6 billion. US $ in 2012. The report analyzes the company's market Nielson Company stated that during the year 2004 to 2009, sales-free gluten - gluten free products with a growth rate of 74 percent cracker and predicted that after 2009, the growth rate per year. to be in the range of 15 - 25.
New food products that are labeled as gluten-free release states growing exponentially every year, in 2007, a new food products that are gluten-free release of about 700 in 2008. The number of new food products increased. and 86 percent for the first time that it has to feed on a gluten-free products on the market today are advertised as a gluten-free diet for thousands of items sold in the US market.
The main reason for the expansion of markets in the US, even gluten-free gluten-free products are more expensive products.