The current state of gluten-free in Japan - "wheat-free" as an option

The term "gluten-free" is increasingly appearing on cafe menus and supermarket product labels these days.
But how widespread is gluten-free actually in Japan?


■ Japan's unique circumstances differ from those of the West
Gluten-free refers to a diet that avoids gluten, a protein found in grains such as wheat, barley, and rye.
It originally became popular as a diet for people with celiac disease (an autoimmune disorder caused by gluten).

There are a relatively large number of celiac disease patients in Europe and the United States, food labelling is required by law, and the market for gluten-free foods is also growing significantly.

On the other hand, in Japan, the number of celiac disease patients is very low, and the population's gluten intake is low compared to Europe and the United States.
Therefore, rather than being seen as a "mandatory diet for medical treatment," it is currently becoming more widely known as part of a health and beauty trend, or as a response to wheat allergies or intolerances.


■ Current status and challenges of the gluten-free market
In recent years, the number of gluten-free products and restaurants has increased in Japan.
The options are expanding, with rice flour now available in bread, sweets, pasta, and even some products at convenience stores.

However, compared to Europe and the United States, there are some challenges:

・There is no clear labeling requirement . Even if a product is labeled "gluten-free," the standards can be vague.
This may not be a reassuring choice for people who need strict restrictions.

- Options are still limited <br>Wheat-based dishes and foods still make up the majority of restaurant chains and supermarkets, with gluten-free options remaining only a small minority.

- High price <br>Gluten-free foods often require high costs for raw materials and manufacturing processes, so they tend to be more expensive than regular products.


■ Increasing health consciousness and future possibilities
However, as people become more food conscious and take an interest in intestinal health and allergy management, the demand for gluten-free foods is steadily increasing in Japan as well.

Furthermore, Japan has a wealth of traditional ingredients that do not contain wheat, such as rice, soba, miso, and tofu.
Given this background, it is possible that in the future we will see the development of a "uniquely Japanese form of gluten-free food," rather than an attempt to forcibly imitate the Western style.


Conclusion: Although gluten-free in Japan is still in its infancy, it is gradually being recognized as a way to promote "food diversity" and a "healthy choice."

We will be keeping a close eye on future developments as we work towards a society in which everyone, both those who can choose and those who have to choose, can enjoy their meals with peace of mind.


・List of BEYOND SWEETS gluten-free (wheat-free) sweets>>


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