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Accordingwhat is iron lactate to the National Foundation for Celiac Awarenesvitamin d3 and magnesium glycine complexs, as many as 18 million Americans may have non-celiac gluten sensitivity, so there’s been a huge increase in food and beverage manufacturers trying to appeal to this segment with glutdouglas magnesium glycinateen-free foods.There are more than 30 gluten-free beers on the market and new technologies developed by large beverage players such as Doehler and DSM, brewers can now produce gluten-free beers with conventional raw material such as barley and wheat. However, the jury has been out on whether these beers that are made gluten-free through enzymes and chemistry can meet the standards needed to keep someone with celiac disease healthy.Infinium Global Research predicts that the global gluten free beer market will increase at a CAGR of more than 40% over the period of 2016 to 2021. This increase is expected to come from more gluten-free craft beers and more pubs offering them. The growth of gluten-free beer will be driven by increasing health concerns among consumers, new innovations and products and aggressive marketing by retailers about gluten-free products. However, the gluten-removed beer might only be good palafer ferrous fumaratefor those drinkers who are cutting down on those products becaucapsules of ferrous fumarate usesse they think less gluten makes something “healthier.”