adjective describing a product or diet that does not contain gluten, a protein found in wheat, barley, and rye
Highlighted to inform consumers about the nutritional content of a product, particularly for those following a gluten-free diet.
Displayed on menus and food labels to cater to customers with gluten intolerances or preferences for gluten-free options.
Used to indicate that a product does not contain gluten, making it suitable for individuals with gluten sensitivities or celiac disease.
Commonly used to promote a healthy lifestyle and dietary choices, emphasizing the absence of gluten in food products.
In the food industry, writers may focus on creating content about gluten-free recipes, products, and restaurants. They may also write articles or reviews about the gluten-free lifestyle and its benefits.
Psychologists may work with clients who have gluten sensitivity or celiac disease and help them navigate the emotional and psychological aspects of following a gluten-free diet. They may also conduct research on the impact of gluten on mental health.
Chefs in restaurants or catering services may need to accommodate gluten-free dietary restrictions for their customers. They may create specialized gluten-free menus, recipes, and dishes to cater to individuals with gluten intolerance.
Nutritionists may work with clients who have gluten-related disorders and provide guidance on following a balanced gluten-free diet. They may also educate individuals on how to read food labels and identify gluten-containing ingredients.
Food scientists may research and develop gluten-free food products to meet the growing demand for gluten-free options. They may also analyze the texture, taste, and nutritional content of gluten-free alternatives to traditional products.