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Found 10 results

  1. Celiac.com 09/07/2017 - It's summer and the consumer market reports are flying. Most of them project major growth in the gluten-free market and its numerous components over the next decade. The latest is a report by Grand View Research, Inc., which projects rising incidences of celiac disease, diabetes, and obesity across developed economies will help to drive the global gluten-free products market to USD 33.05 billion by 2025. In addition, the rising consumer awareness of celiac disease and irritable bowel syndrome (IBS) is expected to aid product demand. Another key market driver is consumer perception of gluten-free products as part of a healthier diet. The vast majority of gluten-free foods are consumed by people with no medical necessity, but merely as a lifestyle choice. Gluten-free products are perceived to ease digestive ailments, lower the cholesterol level, and be less fattening, which in turn are expected to drive the product demand over the forecast years. Furthermore, the easy availability of the products, through nearly every grocery store, is expected to aid industry growth, most notably in the U.S. and major European countries. Gluten-Free Products Market Analysis breaks down the gluten-free market by product, by distribution, and by segment forecasts from 2014 to 2025. Products include Baked Goods, Dairy Alternatives, Desserts & Ice-Creams, Prepared Foods, Pasta & Rice. Distribution includes Grocery Stores, Mass Merchandiser, and Club Stores. Browse the full report at: Grandviewresearch.com
  2. Celiac.com 01/31/2017 - In my practice, I have had the pleasure and honor of helping hundreds of people reverse their diabetes and put their autoimmune diseases into remission. One of the many things that we test for is gluten reactivity. The research, much of which has been cited in our book on gluten, Lose the Gluten, Lose your Gut. Ditch the Grain, Save your Brain, clearly demonstrates the connection between gluten reactivity and most autoimmune diseases, including but not limited to: Hashimoto's thyroiditis, rheumatoid arthritis and psoriasis. I intentionally didn't mention celiac disease, because, although it is very well established and accepted that gluten triggers celiac disease, what most don't realize is that those with celiac disease represent only a small percentage of people with autoimmunity that are impacted by gluten reactivity. What's alarming and disappointing to me is how many doctors 'pooh pooh' the concept of gluten reactivity, especially among their chronically ill patients. Because of this disconnect, patients continue to suffer needlessly with chronic diseases that, with the removal of gluten from the diet, would in many cases, clear up or go into remission. Hundreds of my patients tell me that when they told their health practitioner they had eliminated gluten from their diet, the health care worker didn't believe gluten would make a difference, or that since they didn't have celiac disease, eliminating gluten wouldn't help them. All this was said in the face of autoimmune diseases going into remission, or diabetes reversing right before their eyes, following the elimination of gluten from their diet. The issue is that many health care practitioners are just not keeping current with the research. As such, they are inadvertently preventing their patients from truly getting healthy. The additional travesty with this is that so many people look to their health care practitioners as 'experts'. When these providers, who are not 'experts' in a particular subject, (in fact, many are completely ignorant of how dietary changes and supplement therapy can help people thrive) advise a patient against something that the research shows would likely help them, it becomes an issue of negligence and, quite frankly, laziness. One patient in particular comes to mind when I think of this disconnect. I had the pleasure of working with a retired nurse who, in her seventies, had come to me with several medical issues. For purposes of this article, I will refer to her as Mary. Mary suffered with hypothyroidism, which we quickly discovered through additional testing, was caused by an autoimmune disease called Hashimoto's thyroiditis. Interestingly, it is estimated that roughly 90% of the 26 million people in the U.S. that have hypothyroidism actually have Hashimoto's. This is an autoimmune disease in which your immune system attacks and destroys the thyroid gland. The research, and our clinical experience, has demonstrated that gluten will cause your immune system to flare-up and attack the thyroid. In addition to Hashimoto's, Mary also suffered with cardiac arrhythmia and she had a history of blood clots and strokes. She also had a long-standing issue with another autoimmune disease, called pleva, whereby her skin would rash up, itch and scab. Mary was very overweight, and exhausted all of the time. Mary had a full functional work-up in our office and she was confirmed, with testing, to be very gluten-reactive. After working with her for several months, with one very important instruction to go completely gluten-free, she easily lost over 40 lbs (with no additional exercise), her energy increased to the point where she stated she hadn't felt that good in decades, and her arrhythmia and pleva cleared up completely. Her cardiologist was ecstatic and her general practitioner told her to keep up whatever she was doing because she was so healthy now. I hadn't seen Mary for almost 6 months when she emailed me one day to update me on something that had happened with her. She went to a food class taught by a vegan. At the class the guests were told very directly that eating gluten-free was a 'billion dollar hoax' and that eating gluten-free could be dangerous and bad for your health. Mary, even after all of her success, in part from going gluten-free, was suddenly doubtful of her diet. She tested it, and for 3 days brought back gluten-containing foods. She told me she reacted very badly and felt horrible. For Mary, the point was driven home that gluten-reactivity was a very real issue regarding her health. The difference in how she felt was like night and day. Lucky for her, she observed this first hand and immediately went back on her gluten-free diet before her skin disease and arrhythmia flared-up. Whether one is a doctor, a nutritionist, or a regular Joe, making statements about any subject without having researched that subject in earnest, is unethical, and may even be harmful. We have done the research and have seen first-hand, with thousands of patients reversing everything from psoriasis to diabetes, that eating gluten-free, while very 'trendy' right now, is a trend that is solidly backed up by the evidence.
  3. Celiac.com 10/07/2016 - Sales of gluten-free products continue to rise, with global the market expected to approach $5 billion by 2021, up from $2.84 billion in 2014, according to a new report from Transparency Market Research. Analysts are projecting annual revenue growth of about 7.7% across the sector from 2015 to 2021. They also project that, by 2021, North America will become the fastest growing gluten-free market, though Europe still currently dominates with a 52.5% share. Rising consumer belief in the potential health benefits of gluten-free products is a main factor driving growth in the gluten-free market. That, together with more cases of celiac disease and/or gluten sensitivity, increased use of gluten-free products as a weight management tool. Also a major factor is the high demand for gluten-free bakery products, the largest category in the gluten-free market. The sharp growth in gluten-free foods continues, even as scientists question its effectiveness for people with out celiac disease. The fact that there is no evidence to support the idea that people without celiac disease gain any health benefits from gluten-free products, seems to have little impact, and so the trend continues apace. Never ones to miss major consumer trends, companies from PepsiCo Quaker to Snyder's-Lance to General Mills' cereal brands are working to offer gluten-free options. The move by manufacturers toward more gluten-free products is probably a wise one. Even though nearly half of consumers claim gluten-free food is a fad, nearly one-in-four consumers said they consumed gluten-free products last year, and the demand for gluten-free products shows no sign of slowing down.
  4. Celiac.com 11/12/2015 - The gluten-free products market is growing rapidly in areas that traditionally see a good deal of wheat consumption. The European market for gluten-free products is set to see the highest growth, with a projected a CAGR of 10.4%, reaching $7.59 billion in 2020. Until recently, North America was the largest growing market, followed by the European market. The use of corn, rice, quinoa, and sorghum ingredients is set to expand greatly, especially in soups, sauces, breads, and pizza bases, as manufacturers look to take existing product line gluten-free. Overall, baked goods made for the largest market share in 2014, and the cereals & snacks segment of the market is projected to have highest CAGR during the review period, both in terms of volume and value. Inquire for more details at rnrmarketresearch.com Read more at: PR NEWSWIRE
  5. Celiac.com 11/04/2014 - Not long ago, the market for gluten-free products was regarded as a market of specialty products intended for niche shoppers and vendors. That has changed rapidly, as the market has evolved into a bona fide mainstream market serving shoppers with a strong affiliation for gluten-free products. The overall market for gluten-free products is currently dominated by North American manufacturers and vendors, followed by their European counterparts. An abundance of new products and steadily rising consumer demand are driving the strong growth in the gluten-free products market. A comprehensive new report in the market breaks down the overall market into geographic and products segments. The report is titled “Gluten-Free Products Market by Type (Bakery & Confectionery, Snacks, Breakfast Cereals, Baking Mixes & Flour, and Meat & Poultry Products), Sales Channel (Natural & Conventional) & Geography - Global Trends & Forecasts to 2019” The report divides the gluten-free products market into four geographical segments, North America, Europe, Asia-Pacific, and ROW. North America is projected to witness the highest growth rate in the market. The report defines and analyzes the market in terms of monetary value, volume, trends, opportunities, burning issues, winning imperatives, and challenges. Those interested in the full report can browse 193 market data tables and 32 figures spread through 366 pages and in-depth TOC on "Gluten-Free Products Market by Type (Bakery & Confectionery, Snacks, Breakfast Cereals, Baking Mixes & Flour, and Meat & Poultry Products), Sales Channel (Natural & Conventional) & Geography - Global Trends & Forecasts to 2019".
  6. Celiac.com 07/11/2014 - The latest edition of the report "Gluten-Free Products Market By Type” is now available. The report breaks down the gluten-free products market into the following categories including Bakery & Confectionery, Snacks, Breakfast Cereals, Baking Mixes & Flour, Meat & Poultry Products), Sales Channel (Natural & Conventional) & Geography, and uses analysis and forecasting of the global revenue and volume for gluten-free products to project global trends & forecasts to 2018. The report also identifies the driving and restraining factors for the global gluten-free product market with an analysis of trends, opportunities, burning issues, winning imperatives, and challenges. The market is segmented and revenue is forecast on the basis of major regions such as North America, Europe, Asia-Pacific, and Rest of the World (ROW). The report offers 189 market data tables with 47 figures spread through 433 pages and in-depth TOC on "Gluten-Free Products Market". Among other revelations, the latest version of the report projects a gluten-free products market worth $6.2 billion dollars, and growing at a CAGR of 10.2% by 2018. Read more at digitaljournal.com. The full report is available for purchase at marketsandmarkets.com.
  7. Celiac.com 11/29/2013 - The worldwide market for gluten-free products market will continue to grow, reaching $6.2 billion by 2018, according to a new report from Markets and Markets. Gluten-free bakery and confectionery products represent 46% of total gluten-free product sales, followed by gluten-free snacks at 20%. The North American market racked up about 59% of total global gluten-free sales, according to the report. Conventional sales channels accounted for the highest volume of of global gluten-free product sales. Also, the trends show that major gluten-free players like Hain Celestial, Inc., General Mills, Inc., Amy’s Kitchen, Inc. and Boulder Brands will continue to have a heavy market presence into the foreseeable future. Source: foodbusinessnews.net
  8. Celiac.com 08/05/2013 - It's well-publicized that the market for gluten-free products continues to experience double-digit growth. A new analysis of the various segments of the global gluten-free product market is helping researchers to better understand the finer aspects of the market, and to better forecast global volume and revenue prospects for gluten-free products. It also looks at the major forces both driving and impeding the global gluten-free product market. The report, called the "Gluten-Free Products Market By Type (Bakery & Confectionery, Snacks, Breakfast Cereals, Baking Mixes & Flour, Meat & Poultry Products), Sales Channel (Natural & Conventional) & Geography - Global Trends & Forecasts To 2018,"is issued by RnRMarketResearch.com. The report data is is broken down on the basis of geographic region, by gluten-free product type: bakery and confectionery; breakfast cereals; snacks; baking mixes and flour; meat and poultry products, or other gluten-free foods, such as sauces, dressings, beverages, dairy products, etc. It is also broken down by type of sales channel, that is natural health food stores, or conventional retailers. The data are further divided by chain or single store, grocery, mass merchandiser, club store, drug store, or other type of retailer, such as e-retailers, mail orders etc. According to the report, public perception that gluten-free foods are healthier than conventional products is the most important factor fueling gluten-free food sales. Other factors include ongoing improvement of gluten-free products, and increasing retail availability. Detracting from growth is the fact that many consumers do not know the difference between an allergy and intolerance, and many consumers remain undiagnosed for celiac disease, or gluten-intolerance. Be that as it may, the global gluten-free products market is projected to maintain a compound annual growth rate (CAGR) of 10.2%, and to exceed of $6.2 billion by 2018. Once again, the data show that gluten-free bakery and confectionery products account for the largest share of gluten-free product sales, at about 46%, followed by gluten-free snacks, which account for about 20%. During the time projected, the north American market will account for nearly 60% of total global gluten-free food revenues. Highest consumption of gluten-free product in the global market was through conventional sales channels. This rising demand and rising variety of goods has made chain supermarkets and mass merchandisers the preferred retail channel for gluten-free product purchases. Globally, the market for gluten-free products market has seen rapid growth, but nothing like the consistent double-digit growth seen in North America and Europe. There, companies The Hain Celestial Inc. (U.S.), General Mills Inc. (U.S.), Dr. Schar (Italy), Amy's Kitchen Inc. (U.S.), and Boulders Brand Inc. (U.S), have a huge influence on overall market dynamics. Source: rnrmarketresearch.com.
  9. Celiac.com 11/19/2012 - The U.S. market for gluten-free foods and beverages is growing even faster than projected, and will hit $4.2 billion by the end of 2012, according to the latest news from Packaged Facts. Demand for gluten-free foods and beverages will begin to slow a bit over the next five years, but is still projected to top $6.6 billion by 2017. According to the 2012 report, titled “Gluten-Free Foods and Beverages in the U.S.," the compound annual growth rate for gluten-free products rose 28% over previous four year period. Snack and granola bars led the overall, racking up 15% of total sales. According to the researchers, the growth is fueled by an increase in celiac disease and food allergy awareness among patients, healthcare practitioners, and the general public; awareness that has led to higher rates of diagnosis than before. These facts, coupled with the introduction of more and better products, and the tendency for friends and family members to eat gluten-free in support loved ones, are the major factors driving the ongoing growth of the market for gluten-free products. A survey done this past August by Packaged Facts showed that 18% of adult consumers are buying or eating gluten-free foods, compared with 15% in October 2010. Moreover, the number of gluten-free consumers who are buying more gluten-free foods has risen dramatically, while the percentage of total shoppers who are buying more gluten-free foods has doubled. According to David Sprinkle, research director at Packaged Facts, these numbers are driven by the belief that "gluten-free products are generally healthier…" Source: Food Product Design
  10. Celiac.com 09/01/2011 - The global market for food allergy and intolerance products will surpass $26 billion by 2017, according to the most recent projections from companiesandmarkets.com. The retail growth in foods free of gluten, wheat, lactose, cow's milk, nuts, egg, soy and ominous additives has been driven in part by increased diagnosis of digestive health conditions, growing interest for gluten-free diets, better label regulations, and tastier products. The United States is by far biggest market for food allergy and intolerance products. In the U.S., an estimated 10% of the population have difficulties digesting gluten. In addition to their popularity with celiac-disease sufferers, gluten-free foods also appeal to a wide proportion of the general population, partly because of growing concerns related wheat consumption, and to symptoms associated with celiac disease. The sector is also benefiting from numerous celebrities who have touted gluten-free and wheat-free diets as apart of a weight-loss and personal fitness routine. Others are swayed by claims that going gluten-free can help treat disorders such as autism, chronic fatigue, schizophrenia, attention deficit disorder, multiple sclerosis, migraine and fertility problems. At least partly in response to that fact, market for gluten-free products began to explode in 2010, with savory snacks, energy bars, baking products, chocolates, and cookies leading the way among new gluten-free products. One result is that consumers now have a variety of options to choose from in the baked products category, including baking mixes, breads, bagels, muffins, entrees, cakes, cookies, doughnuts, baking mixes, pastas, pizza, cereals, snack foods and soups. This, in addition to a number of new gluten-free grains, starches, flours and seeds. Online sites that specialize in delivering gluten-free and other specialty foods for for those with food allergies, such as The Gluten-free Mall have added upwards of a hundred new products and twenty new vendors a year, and expect those numbers to continue, according to its founder and CEO, Scott Adams. The report includes comprehensive marketplace information, including analysis of key players, products, and strategic activities, trends, product launches, innovation, and regulatory issues, along with historic and forecast data covering 2003-2017.
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