Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.
US retail sales* of gluten-free products rose 11% in 2015 and are predicted to rise a more modest 6% to $1.66bn in 2016, according to a new report from Packaged Facts, which predicts that as the market matures, growth rates are “expected to slow considerably.”
Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are far higher for non-labeled ‘gluten-free’ foods, says a new survey...
What new gluten-free product launches, market analysis tell us
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year...
If the size of the US gluten-free market is hard to pin down as everyone measures it differently, few doubt that its double-digit growth seems set to continue - at least for the next 2-3 years - according to experts at the FoodNavigator-USA Gluten Free...
Want to learn more about the gluten-free market? Click HERE to tune into FoodNavigator’s online forum to learn about celiac disease and gluten sensitivity, the size of the gluten-free prize, who buys gluten-free products, and why.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved...
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they carry on buying them, or are current growth rates unsustainable?
Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free Foods in Canada'.
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors.
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group, which conducted a consumer survey in January 2013.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and bakery mixes market.
Big interview: Bryan Scherer, R&D director, Penford Food Ingredients
New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
National Starch has moved into gluten-free bakery solutions with a new range of clean-label starches for use in gluten-free products for the North American market.
ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
A new bakehouse to be used exclusively to make gluten-free products
for those with special dietary needs has been opened by US-based
natural and organic supermarket Whole Foods Market, giving the
company a lead in providing fresh...