Semper Gluten-free is the market leader in the Nordic region and the UK and has been supplying gluten-free products since 1990. There is a strong focus on product development and quality assurance. The goal is for people with gluten intolerance to be able to eat as well and have the same freedom of choice as others.
Being diagnosed with gluten intolerance – or celiac disease – entails dramatic changes in a person’s dietary habits. Food containing gluten must be eliminated from the diet. The shift towards highly processed and convenience products can make it difficult to keep a close eye on what our food actually contains. Semper’s gluten-free range has been developed to provide alternatives to products that normally contain gluten and make day-to-day life easier for the many people with gluten intolerance. Our goal is to develop a gluten-free range that is as similar to regular products as possible, striving to make them just as tasty and convenient – but gluten-free.
Consumers rely on us, confident that our products are completely gluten-free. Semper’s products are produced in totally gluten-free or decontaminated production facilities. Semper has a highly developed quality system whereby the production facilities and all products are systematically and regularly checked.
Semper possesses a high level of expertise in the field of nutrition and places great emphasis on research and development, with the aim of improving and expanding its range of gluten-free products. New products are regularly launched and the launch rate has increased in recent years. New products include oat crispbread, oven-ready baguettes, tagliatelle and pizza bases, and there are more in the pipeline.
Approximately 60 percent of Semper’s gluten-free products are exported.
In gluten intolerance, or celiac disease, the mucous membrane of the small intestine is damaged by gluten. Gluten is a protein present in common types of grain (wheat, rye, barley and oats*). People with gluten intolerance suffer damage to their intestines if they eat food containing gluten. The damage to the intestine means, in turn, that they are unable to absorb vital nutrients. The treatment for celiac disease is a life-long gluten-free diet.
A wide variety of recipes are developed and tested in our own test kitchens in close cooperation with our extensive network of con-sumers, researchers and associations.
*) Oats have recently undergone a medical re-evaluation that permits their inclusion in the diet (applies to Sweden and Finland), provided that they are free from contamination.