Confectionery products formulated without gluten ingredients, offering similar taste and texture profiles to traditional chocolate, address the dietary needs and preferences of individuals with celiac disease, gluten sensitivity, or those choosing a gluten-free lifestyle. For example, a dark chocolate bar made with cocoa mass, sugar, and cocoa butter, and verified to contain less than 20 parts per million of gluten, would be considered part of this category.
These products play a significant role in enabling individuals with dietary restrictions to enjoy a wider range of culinary experiences. This is particularly important for social occasions and celebrations where chocolate-based treats are commonly consumed. Historically, limited options were available for those avoiding gluten, leading to a demand for specialized products manufactured under strict quality control protocols to prevent cross-contamination.