Corn is naturally gluten-free, unlike wheat, rye and barley; making it an ideal substitute for wheat in gluten-free recipes. Compared to other gluten-free ingredients, corn is more affordable than these alternatives.
“Gluten-free foods are important to consumers with celiac disease or for those consumers that simply choose to avoid gluten in their diets,” said John Deininger, quality assurance manager at Didion Milling. “By earning the gluten-free certification, we will be able to provide corn ingredients to new and existing customers that serve this growing market segment.”
Gluten-free diets have become a hot health trend due to an increase in celiac disease diagnoses and the perceived health benefits the diet provides. While only one percent of all consumers are diagnosed with celiac disease, approximately 18% of consumers purchase or consume gluten-free products as compared to 15% in October 2010, according to Packaged Facts, a market research firm. Many restaurants and food processers are looking for gluten-free options to meet this growing demand.
“We focus on adding value to corn,” said John Didion, chief executive officer of Didion Milling. “That reduces the risk of cross-contamination because we don't process any grains with gluten in our facility.”
The gluten-free certification underscores Didion's commitment to food safety and quality. The company holds a Kosher certification and earned a Superior Rating on its most recent American Institute of Baking (AIB) International facility audit.