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.”

The FDA starts enforcing federal standards on gluten-free foods Friday.  If there is too much of the protein found in wheat, barley and rye, the product can no longer be labeled gluten-free.

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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