A Texas-based company says it spent about a year developing a gluten-free cookie to put on the market.
Cookies by Design CEO Jack Long says this was seen as a marketing opportunity. Many people not sensitive to gluten have adopted that type of diet anyway. Long says there are additional benefits for the consumers.
“Our products are 50-percent less sodium, about 10-12 percent less calories than our regular cookie products,” Long says. “So, there are compelling reasons to enjoy this.”
For Long, it was a chance to serve a new market.
“Eighteen million people with gluten intolerance in the U.S. is a market opportunity,” he says.
He says gluten-free ingredients do cost a little more.
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