More and more people suffer from the chronic food intolerance coeliac disease. Now one in every hundred person in Switzerland is affected by it.
Coeliac disease is an autoimmune disorder of the small intestine against gluten. Gluten is a collective term for proteins that are contained in the cereal types of wheat (incl. einkorn, emmer and kamut), spelt, unripe spelt, barley and rye.
Those affected by the disease can avoid the problems if they avoid gluten in their diet. However, the foodstuff specially produced for this often is not only lacking in gluten, but also in taste! In many families this leads to twice the work in food preparation and those affected miss out on normality and a varied diet.
With the rediscovery of naturally gluten-free types of cereal such as buckwheat and millet, alongside common ones such as rice, maize, quinoa and gluten-free oats we use specially developed production processes to bring taste back to the table – for the entire family.
All gluten-free Zwicky products are manufactured carefully, naturally and lactose-free in the usual Zwicky quality.
