Being Smart about Gluten and Gluten-free Issues, Part 2: What Retailers and Consumers Need to Know about Gluten and Gluten-Free Product Labeling
"Gluten Free" written on a chalkboard.
PDF-2013

Keywords

WC153

Categories

How to Cite

Dicks, Abigail, Amy Harder, and Amy Simonne. 2014. “Being Smart about Gluten and Gluten-Free Issues, Part 2: What Retailers and Consumers Need to Know about Gluten and Gluten-Free Product Labeling: AEC490/WC153, 9/2013”. EDIS 2014 (1). Gainesville, FL. https://doi.org/10.32473/edis-wc153-2013.

Abstract

In 2011, gluten was recognized as having a specific link to celiac disease, and some consumers hoping to minimize the symptoms of celiac disease have opted to modify their diets. This is the second of a three-part series of publications called “Being Smart about Gluten and Gluten-Free Issues.” The purpose of this publication is to supply retailers and consumers with easy-to-understand information about labeling as related to gluten-free products. This 3-page fact sheet was written by Abigail Dicks, Amy Harder, and Amy Simonne, and published by the UF Department of Agricultural Education and Communication, September 2013.

https://doi.org/10.32473/edis-wc153-2013
PDF-2013

References

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Gluten-free foods and beverages in the U.S. 2012. Packaged Facts (4th ed.). Retrieved from http://www.packagedfacts.com/Gluten-Free-Foods-7144767

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