The appeal of gluten-free foods does not appear to be abating, strengthening its market position as more than what some viewed as a passing dietary fad. This topic will be discussed next week during the Food Product Design track of the SupplySide West Education program, sponsored by BASF, Tuesday, Oct. 6 from 2-2:50 p.m. I invite you to join Ewa Hudson, head of health and wellness, Euromonitor International, who will lead the “Gluten-Free Explosion: Opportunities & Challenges Surrounding the Nutritional Composition of Gluten-Free Food" session.