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"innovation"
(quokk.au)
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this post was submitted on 07 Feb 2026
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One of the biggest ones I've seen are products labeled "gluten free" that shouldn't have gluten. Someone told me thar let's you know it's not prepared/processed near gluten containing foods, but I find that a bit dubious.
I've several celiac friends. Those labels are very welcome. Gluten ends up EVERYWHERE. Flour is often used as an anti stick agent. Even table salt isn't always gluten free! The biggest problem is the number of people on a 'low' gluten diet, but that don't react to it. Yes it means more gluten free products. Unfortunately it also means more restaurants not taking it seriously when asked.
Being stuck with only the "proper" gluten free foods is a sad SAD existence.