Have you noticed food labels in our grocery stores over the last 10 years? They have changed significantly and sometimes read like a science textbook with new nutrition jargon. One newer term we see on products is "gluten free." Are you an inquisitive consumer who asks what the big deal is about gluten free? Ask no more; This three-part series provides straightforward information for retailers and consumers and basic facts about gluten and gluten-free. Areas discussed include how to identify the need for gluten-free products in the community, how to select high-quality and safe gluten-free products, how to develop a basic understanding of how gluten-free products are made, how to market the products, and how to build an informed knowledge base with staff and the community.
These publications have been archived in the UF Digital Library.