14th International Coeliac Disease Symposium 2011 June 20-22, 2011

Gluten-Free/ Milk-Free Products Annette C. Bentley, Joan M. King, and Witoon PrinyawiwatkulDepartment of Food Science Louisiana State UniversityBaton Rouge, LA 70803



Abstract:A literature search indicated approximately 6% of children and approximately 4% of adults in the western countries including the United States have food allergies. Milk is the most common food allergy. Approximately 1% of the United States population has celiac disease. This condition results due to an immune reaction to the gliadin contained in the protein of wheat and similar grains. There are serious problems with products labeled incorrectly, such as dairy- free that contain milk components including lactose, casein and whey. Consumers indicate this is a national problem. The objectives of this study are to identify existing food products that are both gluten-free and milk-free and to investigate the potential of providing more choices of combined gluten-free and milk-free products. A survey of the availability of products in local stores was performed. The survey included identifying products that are both gluten free and milk free including identifying different brands, producers of products, varieties, texture, taste, packaging and cost of existing products. A consumer survey was also conducted to further investigate this matter. The survey showed that there are a limited number of gluten free products that are also milk free. There are several foods labeled gluten-free, but are not milk-free. Some products marked-gluten free are not pleasing to the taste, are too costly, and not readily available in many areas of the United States. There is a serious need to provide a quality and comprehensive supply of specialty food products that are both gluten-free and milk-free to meet the needs of individuals with a combined intolerance to milk and gluten. There is a growing market for such products.