Spelt product launches in Europe up 130 per cent

Monday, 05 January 2009 21:58

Spelt is thought to have originated in about 8000 BCE – before bread wheat – as a hybrid of emmer wheat and goat grass. However, it is a close relative of wheat, so even though spelt is wheat free, it is not gluten free. Therefore, it is still unsuitable for sufferers of coeliac disease, and some people who have a wheat intolerance may still react to spelt.

The number of new products containing the ancient grain spelt has increased 130 per cent in Europe over the past three years.  A Mintel survey has shown the number of new food product launches across Europe containing spelt stood at 157 this year, compared to 68 three years ago, and further market growth is reported to be likely.