According to the latest report published by Credence Research, Inc. “Global Gluten-Free Food Market – Growth, Future Prospects and Competitive Analysis, 2018-2026,” the global gluten-free food market accounted for a volume of 465.7 kilotons in 2017, expanding at a CAGR of 8.1% from 2018 to 2026.
Browse the full report Global Gluten Free Food Market – Growth, Future Prospects and Competitive Analysis, 2018-2026 report at http://www.credenceresearch.com/report/gluten-free-food-market
The global gluten-free food market accounted for 465.7 kilo tons in 2017 growing with a CAGR of 8.1% during the forecast period from 2018 to 2026. Gluten-free products under bakery includes muffins, bagels, breads, crackers, baking mixes, rolls, buns, cookies and baking powder. In 2017, gluten-free bakery products segment dominated the global gluten-free food market by value and projected to maintain its dominance throughout the forecast period.
Gluten-free bakery products enables the consumers to have access to new products. Texture, taste and shelf life are the key considerations for gluten-free bakery formulations. Standard gluten-free products available for the ageing population along with presence of varieties of gluten-free products in the market are expected to drive the global gluten-free food market. Other factors such as rising incidents of celiac disease, diabetes coupled with growing awareness among customers to tackle these issues are important drivers of global gluten-free food market. Increasing incidents of celiac problems, gluten allergy cases, autoimmune problems coupled with health issues such as indigestion, obesity are also responsible for high demand of products without gluten. In addition to this, other important drivers of this market are increasing number of hypermarket and super market, especially in the developing regions, which increase awareness about gluten-free food among the population coupled with exponential increase of gluten-free bakeries in North America. However, restraints of gluten-free food market are less awareness in regions like Asia Pacific, where customers are unclear between the causes of ‘allergy’ and ‘intolerance’.
In terms of geography, Europe and North America are the most prominent markets mainly due to high awareness of adverse effects of gluten-rich diet. In 2017, Europe held the largest market share in the global gluten-free food market both in terms of value and volume. Strong manufacturing base followed by rapid growth of gluten-free bakery products, especially, in Italy and Germany is expected to drive the Europe gluten-free food market. This is estimated to augment the demand for gluten-free bakery products sales and therefore, drive the need for health conscious consumers in the future. Prominent retail presence, government initiatives inclined to gluten-free diet, some gluten-free sources such as corn, quinoa and sorghum for making bakery products used in U.S and Canada. North America, on the other hand is considered as the fastest growing markets owing to presence of robust manufacturing base of gluten-free products in the U.S along with increasing number of celiac patients. Europe accounted for the major share of the global gluten-free food market in 2017 and expected to show dominance in the upcoming years. Frequent product innovation offers varieties of opportunities to the gluten-free food market leaders coupled with rising celiac patients with increasing awareness for gluten-free products in the population are the factors driving growth of this market in the region.
Key market players in the global gluten-free food market include Dr. Schär AG / SPA, Freedom Foods Group Ltd., Pinnacle Foods, General Mills, Gruma, Hain Celestial Group, Amy’s Kitchen, Enjoy Life Foods, Kraft Heinz Company and Kellogg Company.
Gluten Free Food List :
- Healthy fat: extra virgin olive oil, sesame oil, coconut oil, grass-fed tallow and organic or pasture-fed butter, ghee, almond milk, avocados, coconuts, olives,nuts and nut butters, cheese (except for blue cheeses), and seeds (flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds).
- Protein: whole eggs; wild fish (salmon, black cod, mahi mahi, grouper,herring, trout, sardines); shellfish and molluscs (shrimp, crab, lobster, mussels, clams, oysters); grass-fed meat, fowl, poultry, and pork (beef, lamb, liver, bison, chicken, turkey, duck, ostrich, veal); wild game.
- Vegetables: leafy greens and lettuces, collards, spinach, broccoli, kale, chard, cabbage, onions, mushrooms, cauliflower, Brussels sprouts, sauerkraut, artichoke, alfalfa sprouts, green beans, celery, bok choy, radishes, watercress, turnip, asparagus, garlic, leek, fennel, shallots, scallions, ginger, jicama, parsley, water chestnuts.
- Low-sugar Fruit: avocado, bell peppers, cucumber, tomato, zucchini, squash, pumpkin, eggplant, lemons, limes.
- Herbs, Seasonings, and Condiments: You can go wild here as long as you watch labels. Kiss ketchup and chutney goodbye but enjoy mustard, horseradish, tapenade, and salsa if they are free of gluten, wheat, soy, and sugar. There are virtually no restrictions on herbs and seasonings; be mindful of packaged products, however, that were made at plants that process wheat and soy.
The following can be used in moderation (“moderation” means eating small amounts of these ingredients once a day or, ideally, just a couple times weekly):
- Non-gluten grains: amaranth, buckwheat, rice (brown, white, wild), millet, quinoa, sorghum, teff. (A note about oats: although oats do not naturally contain gluten, they are frequently contaminated with gluten because they are processed at mills that also handle wheat; avoid them unless they come with a guarantee that they are gluten-free.) When non-gluten grains are processed for human consumption (e.g., milling whole oats and preparing rice for packaging), their physical structure changes, and this increases the risk of an inflammatory reaction. For this reason, we limit these foods.
- Legumes (beans, lentils, peas). Exception: you can have hummus (made from chickpeas).
- Carrots and parsnips.
- Whole sweet fruit: berries are best; be extra cautious of sugary fruits such as apricots, mangos, melons, papaya, prunes, and pineapple.
- Cow’s milk and cream: use sparingly in recipes, coffee, and tea.
- Cottage cheese, yogurt, and kefir: use sparingly in recipes or as a topping.
- Sweeteners: natural stevia and chocolate (choose dark chocolate that’s at least 70 percent or more cocoa).
- Wine: one glass a day if you so choose, preferably red.
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