Until recently, exporting gluten-free products to other countries has proved the exception rather than the rule for U.S. food manufacturers. Misconceptions about the global prevalence of celiac disease, a booming domestic market, and confusion over differing regulations have led many manufacturers to conclude that exporting gluten-free products just isn’t worth the effort. However, dietary changes and rising diagnoses of gluten-related disorders are creating new demand for gluten-free products in international markets. U.S. companies that want to meet this rising demand can successfully export gluten-free products if they understand local regulations for determining gluten thresholds, the country’s rules around oats, and requirements for labeling gluten-free products.
In the past 10 years, international demand for gluten-free products has grown significantly. As consumers in Asia and the Middle East have adopted a western diet, the prevalence of gluten-related disorders and diagnoses of celiac disease in these regions have been on the rise. At the same time, the availability of and access to gluten-free products has lagged, due in large part to a misconception that celiac disease primarily affects people of European ancestry. In fact, medical research demonstrates that the prevalence of celiac disease is 1 percent across the globe.