{"id":5796,"date":"2015-05-12T15:47:59","date_gmt":"2015-05-12T15:47:59","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2015\/05\/12\/la-venda-de-productes-sense-gluten-puja-gairebe-un-70-per-cent-des-de-2012\/"},"modified":"2018-02-02T12:21:41","modified_gmt":"2018-02-02T10:21:41","slug":"la-venda-de-productes-sense-gluten-puja-gairebe-un-70-per-cent-des-de-2012","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2015\/05\/12\/la-venda-de-productes-sense-gluten-puja-gairebe-un-70-per-cent-des-de-2012\/","title":{"rendered":"La venda de productes sense gluten puja gaireb\u00e9 un 70 per cent des de 2012"},"content":{"rendered":"

Sembla que aquests dies, els prestatges de les botigues estan plens d’articles sense gluten<\/strong>, degut en gran part a una major consci\u00e8ncia d’una dieta lliure de gluten, com a resultat de l’augment dels diagn\u00f2stics de la malaltia cel\u00edaca i altres sensibilitats al gluten, i la percepci\u00f3 dels beneficis d’aquesta dieta per a la salut.<\/p>\n

<\/p>\n

Aix\u00ed que no ha sorpr\u00e8s que la recent investigaci\u00f3 de Mintel assenyal\u00e9s que s’estima que el mercat d’aliments sense gluten als Estats Units ha arribat a vendes de 8.8 milions de d\u00f2lars en 2014, el que representa un increment del 63% entre el 2012-14.<\/p>\n

“En general, el mercat d’aliments sense gluten segueix creixent, a m\u00e9s de per aquells que han de mantenir una dieta lliure de gluten per raons m\u00e8diques, tamb\u00e9 pels que perceben els aliments sense gluten com m\u00e9s saludables o m\u00e9s naturals”,<\/i> va dir Amanda Topper,<\/strong> analista d’aliments de Mintel. “El valor seguir\u00e0 creixent a curt termini, especialment als Estats Units, sobretot perqu\u00e8 les regulacions de la FDA fan que sigui m\u00e9s f\u00e0cil per als consumidors el comprar productes sense gluten i confiar en els fabricants que els fan. Tot i el fort creixement en els \u00faltims anys, encara hi ha oportunitat d’innovaci\u00f3, especialment en els segments d’aliments que normalment contenen gluten.”  <\/i><\/p>\n

Tots els segments d’aliments sense gluten han augmentat en els \u00faltims anys, encara que el segment de snacks \u00e9s el que va augmentar m\u00e9s. Els snacks sense gluten van augmentar un 163% entre 2012-14, aconseguint vendes de 2800 milions de d\u00f2lars. \u00c9s interessant assenyalar que l’increment en les vendes que reporta Mintel es va deure principalment a l’augment del 456% en les vendes de patates fregides, que no estan realment considerades com un refrigeri nutritiu.<\/p>\n

A part, el segment de carns \/ substituts de la carn \u00e9s el segon major segment d’aliments sense gluten en termes de vendes, aconseguint els 1.6 mil milions de d\u00f2lars el 2014, un augment del 14% entre 2012-14. M\u00e9s encara, el segment de productes de pa i cereals va obtenir un increment del 43% durant aquest mateix per\u00edode de temps, i es preveu que arribi a 1.3 mil milions de d\u00f2lars aquest any. El pa i els cereals sense gluten estan preparats per al creixement del mercat de productes del segment denominat “sense gluten” amb nom\u00e9s l’1% del total.<\/p>\n

“Els productes sense gluten es dirigeixen a un p\u00fablic m\u00e9s ampli, el 41% dels adults als Estats Units est\u00e0 d’acord en que s\u00f3n beneficiosos per a tothom, no nom\u00e9s per als que tenen una al\u00b7l\u00e8rgia al gluten, intoler\u00e0ncia o sensibilitat. En resposta, els fabricants d’aliments que ofereixen tant les alternatives lliures de gluten com productes ja existents amb etiqueta sense gluten, han augmentat notablement en els \u00faltims anys “<\/i>, va afegir la Sra Topper.<\/p>\n

Per\u00f2 sembla que no tothom est\u00e0 conven\u00e7ut dels avantatges per a la salut dels productes sense gluten. Mentre que el 33% dels enquestats el 2013 va acordar que “les dietes sense gluten s\u00f3n una moda”,<\/i> aquesta xifra va augmentar al 44% dels nord-americans el 2014. No obstant, aix\u00f2 no ha frenat la popularitat del sense gluten, el 22% dels nord-americans segueix actualment una dieta exempta de gluten, en comparaci\u00f3 amb el 15% el 2013. En els reglaments d’etiquetatge Lliure de Gluten dels Estats Units que van entrar en vigor el 5 d’agost de 2014, es requereix que tots els productes sense gluten estiguin per sota de les 20 parts per mili\u00f3 (ppm).<\/p>\n

Segons el Departament de Salut i Serveis Humans i Administraci\u00f3 d’Aliments i Drogues dels Estats Units es defineix “sense gluten”<\/strong>, l’aliment que per si no cont\u00e9 gluten o no cont\u00e9 un ingredient com:<\/p>\n

1. Un gra que cont\u00e9 gluten (per exemple, espelta);<\/p>\n

2. Un derivat d’un gra que cont\u00e9 gluten que no ha estat processat per eliminar el gluten (per exemple, farina de blat); o<\/p>\n

3. Un derivat d’un gra que cont\u00e9 gluten que s’ha processat per eliminar el gluten (per exemple, mid\u00f3 de blat). No \u00e9s un proc\u00e9s obligatori per als fabricants d’aliments, ni requereix que etiquetin els seus productes com a tals per aconseguir una certificaci\u00f3. Les principals organitzacions que actualment certifiquen els productes sense gluten s\u00f3n el Grup d’Intoler\u00e0ncia al Gluten (GIG), la Fundaci\u00f3 Nacional per al Coneixement Cel\u00edac (NFCA) i l’Associaci\u00f3 de Malaltia Cel\u00edaca. El GIG i la NFCA requereixen resultats en les proves de menys de 10 ppm, i l’Associaci\u00f3 de Malaltia Cel\u00edaca requereix menys de 5 ppm i evitar l’\u00fas de la civada en els productes certificats. Els fabricants tamb\u00e9 poden triar on posar la nota sense gluten en les etiquetes dels aliments, sempre que l’anotaci\u00f3 no interfereixi amb la regulaci\u00f3 de la informaci\u00f3 i etiquetatge obligatori de la FDA i compleixi amb tots els altres requisits legals i reglamentaris aplicables.<\/p>\n

Autora: <\/strong>Adriana Michael, Directora de Organic & Wellness News
Font: <\/strong>Bio Eco Actual – Maig 2015<\/p>\n","protected":false},"excerpt":{"rendered":"

Sembla que aquests dies, els prestatges de les botigues estan plens d’articles sense gluten, degut en gran part a una major consciència d’una dieta lliure de gluten, com a resultat de l’augment dels diagnòstics de la malaltia celíaca i altres sensibilitats al gluten, i la percepció dels beneficis d’aquesta dieta per a la salut.<\/p>\n","protected":false},"author":419,"featured_media":5794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[3625],"class_list":["post-5796","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","tag-sense-gluten"],"yoast_head":"\nLa venda de productes sense gluten puja gaireb\u00e9 un 70 per cent des de 2012 - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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