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Celiac.com 08/11/2016 - In many ways, millennials are the special diet generation. To drive that point home, a new survey shows that a full one in five 18-34 year olds now have a food intolerance. That means 20% of millennials must either avoid certain foods, and/or eat special dietary foods to be healthy. So, while one in three consumers are actively avoiding gluten right now, that number rises to 40% with millennials. With the gluten-free market now worth GBP 210m, the Swedish bakers are calling upon chefs, caterers and operators to take a second look at their offerings. Andrew Ely, managing director at gluten-free cake maker Almondy, says that an in-house company survey confirms that more and more consumers are avoiding gluten, with three quarters of people having bought a gluten-free product in the last year. Meanwhile, market researcher Mintel projects annual gluten-free market growth to increase another 50% by 2019. The research also found that over 25% of people would be more likely to order a gluten-free cake than a non-gluten-free cake, making celiac friendly desserts a solid bet for boosting profits and driving sales of hot drinks. Companies like Almondy are perched to take full advantage of the market. A recent survey showed that nearly half of those with a gluten-intolerance had heard of the Swedish cake company, while a staggering 71% of millennials would buy Almondy's globally best-selling branded cakes, Daim Cake and Toblerone Cake. Stay tuned for more gluten-free market research and food trends.
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Celiac.com 04/14/2016 - Driven partly by a perception among consumers that gluten-free foods are healthier than their non-gluten-free counterparts, the global gluten-free packaged food market is projected to grow at a compound annual growth rate of approximately 6% between 2015 and 2019, according to a recent market report from Technavio. In addition to health and wellness, Technavio identifies demand from millennials and increased marketing activities as prime emerging trends driving the gluten-free market. Once seen as medical products for gluten intolerant people gluten-free products have evolved into "a lifestyle choice across all customer segments," says Brijesh Kumar Choubey, a lead food industry analyst at Technavio. Many consumers associate gluten-free foods with better energy energy levels, and with weight loss. Technavio cites a 2013 market survey conducted by Monash University that revealed nearly 80% people buying gluten-free products report perceived health benefits as the main reason. Just five to ten years ago, buyers of gluten-free foods were likely to be older. Today, younger consumers, specifically 32% of millennials, and 38% of Generation Z, said they would pay higher prices for gluten-free products. Bakery products, cookies and snacks are the top gluten-free foods among this consumer group, said Technavio. Driven by growing demand, and by new product development, the bakery segment leads the gluten-free packaged food market with 64% market share in 2014. Technavio predicts the segment will outpace the rest of the market through the end of 2019, growing at a rate of about 7%. Increased marketing activities from big and small manufacturers alike is the last key driver Technavio cites as a driver for gluten-free packaged food demand. An example is Heinz, which in 2014 launched a social media campaign for its gluten-free pasta and sauces, Technavio said. Source: Foodbusinessnews.net
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Celiac.com 12/18/2015 - Flour is a major global business, and flours of all kinds constitute a major part of the growing global food industry. Global flour markets are directly impacted by the growing processed food industry. Recent years have seen a notable expansion of the global flour market in terms of increased global demand and production capacity. Fueled by changing customer preference, increased health concerns related to high-protein flours, rising urbanization, and per-capita income of the global population, Transparency Market Research expects the global flour market, valued at USD 182.66 billion in 2013, to reach 183,100.0 kilo tons in the next five years, growing at a CAGR of 3.8% to top USD 245.82 billion by 2020. One of the big drivers of flour market growth is the rise in consumption of bread and bakery products and ready-to-eat (RTE) products in developing economies. Also, rising health concerns over high-protein flour provides an opportunity for flour millers to promote gluten-free, and low-protein variants of flours. The market for gluten-free products includes products such as breakfast cereals, gluten-free flour, snacks, and bakery products, among others. Considering that the demand for gluten-free variants of flour such as corn flour, soya flour, maize flour and rice flour is significant in the global market, analysts are projecting a strong rise in the popularity of gluten-free foods in the 2014-2020 forecast period. Browse Market Research Report of Flour Market.
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Will Fickle Fad Dieters Kill Gluten-free Food Demand?
Jefferson Adams posted an article in Additional Concerns
Celiac.com 12/12/2014 - Are celebrity claims of weight loss and improved health on a gluten-free diet driving people without celiac disease to temporarily inflate the market for gluten-free foods? Is that market headed for a downtrun if these people go back to gluten? The market for gluten-free food has definitely gotten a boost from people looking to gluten-free food to help them lose weight or to improve their health, even though there is no good science to support such claims. More than half of the 90-plus million Americans who follow a gluten-free diet believe the diet to be “healthier” and more than one-quarter do so to lose weight. So what happens if these reasons are not borne out by science, or by experience? Will the market for gluten-free products begin to shrink? Fassano thinks this is a possibility, saying that people who embrace “junk” reasons for following a gluten-free diet will likely not follow the diet for a lifetime. He explained that people without celiac disease or gluten-intolerance will only loose weight or become healthier if “they cut out pizza and donuts or other unhealthy foods made with gluten.” There’s currently no hard evidence of a downturn in the demand for gluten-free food, but the high percentage of people eating and buying gluten-free for incorrect or whimsical reasons certainly has industry analysts a bit concerned. If a significant portion of those people switch back to gluten-containing foods, the market could see swift shrinkage, and many gluten-free products and offerings might disappear. Certainly, people with celiac disease have benefitted from the explosion in gluten-free products, but has the gluten-free diet become too associated with fad dieters and celebrity health claims? Could reduced gluten-free demand have a negative impact on product options for people with celiac disease? Source: Foodnavigator-usa.com -
Food Industry Responding to Gluten-free Consumer Demand
Jefferson Adams posted an article in Additional Concerns
Celiac.com 11/27/2014 - A growing desire to avoid gluten is changing the food industry in myriad ways, so says an article in the Oct 25th 2014 edition of the Economist. The article points to a fast rising consumer demand for gluten-free products that began with sufferers of celiac disease, but has quickly grown to include large numbers of health conscious eaters, and which shows no sign of slowing down. They cite a recent survey by market research firm Mintel, which says sales of gluten-free food and drink in the U.S. have surged from $5.4 billion to $8.8 billion since 2012, and are set to grow a further 20% by 2015. They note that Mintel forecasts a 61% growth in gluten-free food sales in America by 2017, with similar increases expected in other rich countries, and they also point to double-digit sales growth of gluten-free products in most European countries--with Britain leading the way. Basically, gluten-free food is a strong enough influence on businesses that it is changing the offerings at food markets and eating establishments across the board. Grocers are giving precious shelf space, and restaurants are shifting their menus to incorporate gluten-free offerings. It was recently reported that more than half of restaurants in the U.S. will include gluten-free items on this menus by the end of 2014. And, as the Economist notes, Europe is following suit. “Even small convenience stores in remote parts of rural Ireland and Italy now stock ranges of gluten-free bread and cakes,” the magazine points out. The big losers here, in terms of market share are other specialty products, such as vegetarian and meat replacement products, whose sales have fallen flat. Interestingly, the trend is being ruled not by fad dieters, but largely by people worried about their health. The Economist points to a survey by the research firm Kantar, which found that only about 1 in 5 people who buy gluten-free food say they buy it for non-medical reasons. Read the complete article in The Economist.
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