AUSTRALIA | The demand for gluten-free products has continued to grow across Australia, driven not only by people with coeliac disease, but also by those with a wheat allergy, non-coeliac gluten sensitivity, other medically directed gluten-free dietary needs and those who have chosen a gluten-free or gluten-reduced lifestyle.
For people with coeliac disease, gluten-free is not a lifestyle choice, but an essential medical treatment, with many Australians remaining undiagnosed. At the same time, broader awareness around inclusive dining, digestive health and food accessibility has increased mainstream demand for trusted gluten-free options.
“Coeliac disease is an autoimmune condition where strict lifelong adherence to a gluten-free diet is the only treatment,” said Dr Kim Faulkner-Hogg, Lead Dietitian, Coeliac Australia.
“Even small amounts of gluten can cause intestinal damage, whether symptoms are obvious or not. This is why safe food provision and prevention of cross-contact are critical.”
She added that rising consumer awareness is improving demand for safer options, but also increases the responsibility on manufacturers and foodservice operators to understand risk properly.
One positive outcome of broader mainstream demand is improved availability, nutritional and taste quality, innovation and visibility of gluten-free products. However, it remains important to ensure that popularity does not dilute the integrity of gluten-free standards or consumer understanding of medical necessity.
For this, clear certification and labelling are critical. Confidence in food safety directly impacts health, wellbeing, social participation and quality of life. Cross-contact during manufacturing is another concern, particularly because “may contain” statements are not mandatory, which makes it difficult for consumers to judge a product’s safety.
“Accreditation and endorsement programs give consumers a clearer level of assurance that a business understands and actively manages gluten-free risk,” said John Sakker, Head of Partnerships, Coeliac Australia.
“It’s not just about ingredients—it’s about processes, training, and ongoing compliance.”
Sakker said these programs also play an important role in supporting industry consistency, particularly in hospitality and food manufacturing, where practices can vary widely between venues and sites.
He highlighted that Australia has some of the world’s strongest gluten-free standards, but assessing products remains complex and requires strong ingredient and manufacturing knowledge. He also pointed to ongoing confusion around oats due to differences between international and Australian regulations.
In Australia and New Zealand, oats cannot currently be labelled gluten-free or incorporated into a food sold as gluten-free.
Additionally, programs such as Coeliac Australia’s endorsement and accreditation initiatives help consumers identify brands and venues that have invested in understanding gluten-free requirements and safe preparation practices. Importantly, these programs also support businesses.
“We see strong long-term loyalty towards brands that genuinely invest in inclusion and safety,” Sakker said. “Many companies have partnered with us for decades because accreditation builds trust on both sides.”
He added that endorsement also contributes to the broader work of Coeliac Australia as a profit-for-purpose organisation, supporting advocacy, education, awareness and research.
The biggest opportunity, according to the organisation, is creating a more inclusive food environment, both at home and when dining out.
For people requiring a strict gluten-free diet, safe food is not simply about preference or convenience. It is about participation, confidence and belonging.
“Everyone deserves not just a seat at the table, but the ability to safely participate in one of the most basic human experiences—sharing a meal.”
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