Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Global Market for Gluten Free Flours Set to Take Off by 2027

    Reviewed and edited by a celiac disease expert.
    Global Market for Gluten Free Flours Set to Take Off by 2027 - The global market for gluten-free flours is set to soar by 2027. Photo: CC--InSapphoWeTrust
    Caption: The global market for gluten-free flours is set to soar by 2027. Photo: CC--InSapphoWeTrust

    Celiac.com 05/13/2017 - Currently, a gluten-free diet is the only treatment recommended for people with celiac disease, or other medical sensitivities to gluten, especially those who show symptoms of gluten intolerance, such as vomiting and chronic diarrhea.

    Those folks may be in for a pleasant surprise, as the global market for various types of gluten-free flours looks set to takeoff over the next few years, driven in part by gluten-free flours made from amaranth, corn, maize, coconut and/or beans, among others. Gluten-free flours offer a number of benefits, including very high protein, good texture, and, in many cases, higher nutritional value and fiber content, compared with other grains. Many gluten-free flours make an excellent thickener for soups and sauces, and a good addition to all purpose of baking flour.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Overall, the rapid growth of the global market for gluten-free flours is due, at least in part, to increasing popularity within the processed food industry, growing urbanization and an increase in demand by an aging population. Another major factor is a growing concern with health-related issues, such as obesity, diabetes, and weight management, among others.

    These, along with perceived generic health benefits are expected to drive a rapidly increasing demand for gluten-free flours in the coming years. However, lack of awareness in developing countries regarding the need and benefits of gluten free flours, along with the high cost of gluten free flours, as compared to wheat flours, may serve to dampen expected growth in the gluten-free flours market in near future.

    Driven partly by ready availability, demand for gluten-free flours will come mainly from the fast growing bakery sector, especially as products like gluten-free biscuits become more popular, spurring the use of gluten free flours ingredients such as bean flour, chia seeds, and nut flours along with binders such as guar gum, xanthan, and baking powder.

    Lastly, market analysts expect the commercial availability of pre-mixed gluten-free flour mixes to increase both supply and demand for gluten-free baked goods.

    Source:



    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    Celiac.com 01/27/2017 - 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."
    To provide context, Packaged Facts notes that growth rates have slowed from 81% in 2013 and 30% in 2014 to 11% in 2015, and predicts they will settle at a steady 5-6% a year in the next five years.
    Unlike some other market research reports, which include everything with a gluten-free label in their market definitions, even those product that typically contain no gluten, Packaged Facts does not. The Packaged Facts reports are notable because they focus more closely on traditionally grain-based product categories: Salty Snacks, Crackers, Fresh Bread, Pasta, Cold (ready-to-eat) Cereal, Baking Mixes, Cookies, Flour, and Frozen Bread/Dough.
    They do not cover "naturally gluten-free foods," such as potato chips or ready-to-eat popcorn, and do not include things like gluten free frozen pizza, lasagna, stuffing mix or entrees
    The latest report notes that, while the market is maturing, it is still quite fragmented. Packaged Facts notes that only Hain Celestial and Pinnacle Foods have market shares exceeding 10%.
    Read more about the Packaged Facts report.


    Jefferson Adams
    Celiac.com 02/15/2017 - There's been a lot of talk in the media and among researchers about the large numbers of people who adopt a gluten-free diet without a celiac disease diagnosis. Many of these dieters are regarded with a bit of suspicion. The question areises as to whether gluten was causing them any problems that could be improved by a gluten-free diet. Most have been regarded as simple fad dieters.
    Well, what if the gluten-free fad isn't such a fad after all? What if many of those without celiac disease who eat gluten-free are actually gaining some heretofore undiscovered benefits?
    That's the intriguing possibility raised by the latest study from the Mayo Clinic's Dr. Joseph Murray, and his colleagues at the forefront of research in celiac disease and gluten intolerance. Dr. Murray's colleagues and coauthors include Rok Seon Choung, MD, PhD, Aynur Unalp-Arida, MD, PhD, Constance E. Ruhl, MD, PhD, Tricia L. Brantner, BS, and James E. Everhart, MD.
    Today, according to the team's research, published this month in the journal Mayo Clinic Proceedings, some 3.1 million Americans currently avoid gluten without a celiac diagnosis for celiac disease. That number tripled between 2009 and 2014, while the number of cases of celiac disease stayed flat.
    When we designed this study 10 years ago, we didn't think to ask why people avoid gluten, because no one avoided gluten without a celiac diagnosis, said Murray. So, could these folks be avoiding gluten for legitimate health reasons? Very possibly, says Murray. There's definitely growing evidence that severe non-celiac gluten sensitivities exist.
    Patients with these sensitivities frequently experience intestinal problems, as well as fatigue, stomachaches and a sense of mental fogginess. And while researchers don't understand the underlying mechanism, clinical studies have shown that a gluten-free diet does relieve symptoms in many gluten-sensitive non-celiac patients. It's possible that gluten may play some role in inflammation, though this is unproven. It's also possible that non-celiacs who cut gluten from their diet might also cut out other irritants and allergens.
    The researchers call for further investigation of long-term health consequences of a gluten-free diet in people without celiac disease.
    How about you? Do you or someone you know not have celiac disease, but avoid gluten?
    Source:
    Mayo Clinic Proceedings


    Jefferson Adams
    Celiac.com 04/01/2017 - Global Market Insights has just released its latest report on global gluten free food markets. The report is entitled Gluten Free Food Market Size, Industry Outlook Report, Regional Analysis (U.S., Germany, UK, Italy, Russia, China, India, Japan, South Korea, Brazil, Mexico, Saudi Arabia, UAE, South Africa), Downstream Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2016 – 2023.
    The report uses comprehensive data to generate reports on gluten free markets and market segments through 2023. Some of the more general insights include:
    The global gluten free food market size was about 350,000 tons in 2014, and current report estimates that it will grow at a CAGR of more than 9%, to likely exceed 750 kilo tons by 2023. The market was valued at over 4 billion in 2014 and is likely to be worth more than 9 billion by 2023, growing at an estimated CAGR of over 10%. The largest sector was gluten-free bakery products, with 55% of the total market volume in 2014. The gluten-free bakery sector is set to see more than 7% growth through 2023. Cereals & snacks, pizzas, pastas and savories are all likely to show higher growth rates over the forecast period. With over 50% of the total gluten-free market by volume in 2014, the EU will continue to be a major player in the global gluten free food market. North America generated about 20% of total market volume in 2014, and is likely to show strong growth through 2023.
    The last major insight in their summary included the acknowledgement that the global gluten free food market share is only moderately consolidated among major companies, such as Kellogg’s Company, Boulder Brands, Dr Schar., Hain Celestial, Freedom Foods Group and General Mills. There is still room to grow, and room for consolidation, so look for potential synergy between major players and other prominent companies, such as Ener-G Foods and Genius Foods Ltd, Raisio PLC, Valeo Foods, Hero Group Ag and Kraft Heinz Company.
    The full report is available for purchase at GMInsights.com


    Jefferson Adams
    Celiac.com 04/28/2017 - The global market for new drugs to treat celiac disease is set to surge strongly by 2021, according to the latest market report from Persistence Market Research.
    The company's Celiac Drugs Market report offers in-depth analysis of overall market trends, macro-economic indicators, and governing factors, along with the projected strength of individual market segments. The report also offers geographical breakdowns of the various market factors and the specific market segments they influence.
    Key factors influencing global market growth of celiac drugs include increased healthcare expenditures, changing lifestyles, growing healthcare awareness, and an increase in incentive by various governments and government associations. However, complex regulatory frameworks govern drug approval in most countries, and could limit or slow the global market growth for celiac drugs.
    That global celiac drug market is currently dominated by North America, in part due to rising celiac diagnosis, coupled with limited treatment options.
    In the next five years, the Asia-Pacific region will emerge as a major market for celiac drugs, with China and India seeing the bulk of the growth. Key forces driving the celiac drug market in developing countries include the large pool of patients, increasing awareness about the disease, and rising government funding in the region.
    Rapid innovation of drugs to effectively treat celiac disease presents tremendous opportunity for the global drug market.
    The major companies developing celiac drugs for the global market are Alvine Pharmaceuticals, Inc., Alba Therapeutics Corporation, ImmusanT, and the Institute for Protein Design.
    These are among numerous companies looking to develop, perfect market drugs treatments for celiac disease over the next few years.
    View more of the report at: PersistenceMarketResearch.com


  • Popular Now

×
×
  • Create New...