Consumers See Health Benefits in Gluten-free Products

Celiac.com 04/27/2018 - The latest market research shows that the gluten-free food boom is being driven by people looking to improve their diets with healthier, more nutritious food, rather than concerns about gluten intolerance or celiac disease. A recent survey showed that gluten-free items were the top bakery choice for consumers.

That news led DuPont Nutrition & Health to begin trials in its bakery center in an effort to improve their product offerings. The company said in a news release that the trend was driven by people looking to improve their diets with healthier food, rather than concerns about gluten intolerance or celiac disease. Additionally, consumers are looking for better quality and wider availability in their favorite specialty foods.

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Even though just under 1% of the population avoids gluten due to celiac disease, more than 10% of people in Italy and the U.K. choose gluten-free products, while in France and Spain, about 8% of consumers choose gluten-free. Obviously, these numbers greatly exceed the number of people with celiac disease, and that is part of the power driving the rapid expansion of gluten-free products.

According to DuPont’s reading of the Mintel study data shows “untapped potential for bakers to develop more and better-quality products with extra nutritional benefits,” including products that are high in fiber, devoid of added preservatives, and low in saturated fats, carbohydrates and calories. These numbers help to dispel the idea that the gluten-free food explosion is simply a passing fad.

In any case, building an association between good nutrition and gluten-free bakery products can only help food makers with global consumers who are actively seeking one.

Read more at: fooddive.com