The organic substitutes of gluten are currently the fastest growing food substitute category, which is showing a lot of potential for global growth in the upcoming period. Gluten is a protein found in rye, wheat and barley that causes internal damage (causes nutritional deficiency and weight loss) for individuals with gluten intolerance. The organic gluten substitutes are consumed by people who have celiac disease, an ailment in which the immune system reacts to protein. All the patients diagnosed celiac disease are advised to strictly adhere to a diet consisting of organic gluten substitutes. Adherence to the gluten-free diet is considered to minimise the symptoms of this particular celiac disease, and improve the nutritional status as well as prevent the development of complications that includes osteoporosis and malignancies. The organic gluten alternatives include the food articles made from gluten-free flour or natural products such as a diet consisting of organic substitutes like different kinds of pasta, semolina, bulgur, couscous, wheat bran, bread and cereals. Innovations in the gluten-free foods have made them more palatable as well as convenient, thereby helping in boosting the market growth.
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