Gluten free

What is ‘gluten’?

Gluten is the name of a group of proteins you find in grain (wheat, rye, barley, spelt, rice, corn and oats). Gluten is stored in grain for nourishment during germination, and is made up of glutenin and gliadin.

Why gluten-free?

Some people are gluten intolerant. It means the body, more specifically the intestine, cannot tolerate gluten. The gluten seriously disrupts the digestive system. It interferes with the metabolism resulting in several unpleasant symptoms and is known as ‘coeliac disease’. Some people also have a gluten allergy which means they suffer allergic reactions to any gluten in their food. It is estimated that 4% of the population has some form of gluten allergy and most are not even aware they are allergic.

Pidy’s challenge

Making good gluten-free products is quite a challenge. A “gluten-free” label means the production, among other things, must follow very strict standards. The permitted ppm (20 parts per million) may under no circumstance be exceeded.

Great ‘bite’ and delicious!

When we decided to produce gluten-free products we organised a sampling session. Several gluten-free products were subjected to a taste test. The findings were unanimous… many gluten-free products are not tasty at all. Often they have an unappetising structure, an unattractive colour and quickly disintegrate in the mouth. This is why from the beginning we focused particularly on taste, colour and structure.

Our gluten-free products therefore not only meet the strictest production standards, most importantly they are delicious and have a pleasant, crispy bite to them!