RESULTS AND DISCUSSION

The survey of 14 stores revealed. A total of 556 products identified as gluten-free and/or milk-free were recorded. A calculation the number of products that were dairy free it was noted that 167 of the 556 product were not milk free which amount to 29.9%. There were differences of available of products across the various types of stores as well as within chain stores. Products were often labeled gluten free contain: rye, oats, barley & wheat. Some products labeled milk free contain curd, casein, whey, non-fat dry milk & lactose. Products placed in the freezer found to have ice. On calculation the number of products that were dairy free it was noted that 167 of that 167 of the 556 product were not milk free which amount to 29.9%. The celiac consumer survey reveals that there were problems with taste, texture, color & smell. Frequency of taste problems = 275 (24.8%). reported problems with texture = 74 (24.8%). reported problems with smell = 84 (7.6%). reported problems with color = 56 (5.1%). 9. The greatest amount of taste & texture problems was with bakery products.