Boulder Foods Chairman and CEO Stephen Hughes recently talked about the gluten-free food industry and where he sees it headed. If you are looking for some insight into how the food industry currently thinks about the gluten free market, this is as good a place to start as any:
"Quality and availability is the issue," he said. "I think price point might become a factor three to four years from now but I really don't — that's not something we really hear at all. We're not seeing it in any of the consumer dynamics at all. "When you ask the consumer about gluten-free – it's availability, it's quality (and) it's trust. It's always going to be, always was, always is gluten-free."
Submitted on May 07, 2013 - Category: Industry News