Research Trends on Gluten-Free Products and Food Safety: A Bibliometric Analysis

Rabia Baglayici; Burcu İrem Omurtag Korkmaz

doi:10.58625/jfng-3069

Authors

Rabia Baglayici Marmara University / Türkiye https://orcid.org/0009-0004-1832-6313
Burcu İrem Omurtag Korkmaz Marmara University / Türkiye https://orcid.org/0000-0001-7918-6212

DOI:

https://doi.org/10.58625/jfng-3069

Keywords:

Celiac disease, gluten, food safety, bibliometric analysis

Abstract

Objective: The growing demand for gluten-free products items from both clinical necessities, such as celiac disease, and trends toward healthy eating. This has increased the significance of research on food safety and production processes. The present study aimed to identify research trends in gluten-free products and food safety using bibliometric analysis.

Material and Method: Articles published between 2000 and 2025 were retrieved from the Web of Science database and analyzed through bibliometric methods. The bibliometrix and Biblioshiny packages in R were used to examine publication trends, authors, journals, and keywords, while author and institutional collaborations were visualized with VOSviewer.

Results: A total of 573 articles were identified, showing a steady increase in publications over time. Since 2000, the number of publications has shown an increasing trend over the years, with the United States (n=4558), Italy (n=2143), and Spain (n=1116) identified as the three countries with the highest research output. The leading journals were Nutrients, Foods, and Food Control, and the most prolific authors included Catassi C., Zandonadi R.P., and Colgrave M.L. Keyword analysis revealed that the dominant research themes were “celiac disease,” “gluten contamination,” “food safety,” and “labeling.”

Conclusion: In conclusion, the scientific productivity concerning gluten-free products and food safety is on the rise, necessitating that future studies diversify their methodology and comprehensively focus not only on the nutritional but also the technological and safety aspects of gluten-free foods.

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