People suffering from celiac disease are intolerant of gluten, a protein found in wheat, barley, oats, spelt and rye.

Rice and maize are the only 2 cereals which do not contain gluten.

Recently, a regulation has been introduced that defines the maximum limits of gluten that must not be exceeded in order to be able to label food “gluten-free”. In this regulatory context, the gluten-free market requires high quality standards: reduced availability of raw materials, complex sourcing, advanced monitoring processes, etc.

LCI proposes gluten-free solutions with our hominies, semolinas and native MCT corn flours or westhove nutritional and functional flours or masa flours.

Similarly, certain types of pellets can be gluten free and this allows us to respond to market demand for gluten free puffed cakes, a best seller on the health food market.