Analysis of Gluten-free Bakery Products Market Covering 30+ Countries Including Analysis of US, Canada, UK, Germany, France, Nordics, GCC countries, Japan, Korea and many more
A crucial component of baking technology is gluten, a protein fraction derived from wheat, rye, barley, oats, and their hybrids and derivatives. Worldwide, the prevalence of gluten intolerance is rising, and with it, so is the demand for items that are suited for a gluten-free diet. A daily diet must include bread and other bakery goods.
New naturally gluten-free baking ingredients and fresh approaches to processing old-fashioned products are therefore highly opted. In order to increase the nutritional value and sensory qualities of gluten-free bread, the study explores the use of chemicals to substitute gluten and ensure the stability and flexibility of the dough.
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Gluten triggers the immune response in people having celiac disease, which may damage the lining of the small intestine. The growing health concern among the public is the key factor for the demand for gluten-free baked products across the globe. The global market is estimated to grow with a high-end single-digit CAGR over the forecast period, 2022-2032.
In order to preserve their health and a balanced diet, consumers are drawn to gluten-free product items due to the rise in celiac disease cases among millennials. The market for gluten-free products is projected to benefit from consumer food allergies and intolerances. The health advantages of gluten-free baked goods extend beyond those who have celiac disease to other customers looking for such goods.
However, today's consumers don't just consume gluten-free food if they have gastrointestinal issues with it or wheat. Another consumer segment specifically exists that consciously avoids or restricts gluten as a part of a diet plan or other anticipated health benefits. Thus, there is a significant demand for gluten-free products. Additionally, it is anticipated that the trade in gluten-free goods will grow steadily, reaching 8.3 billion US dollars in 2025.
Because they frequently contain tiny starches, gluten-free flours absorb more liquid than regular flour. Gluten-free recipes typically ask for additional liquid and result in looser batters to solve this. A greater amount of leavening, such as baking powder, may also be required to assist add volume and lighten the texture.
The most popular wheat flour alternatives for making gluten-free bread are rice and/or maize flours mixed with starches from various sources (e.g. potato, corn, cassava). These are the most affordable and widely available ingredients. Mixtures made without gluten are mostly made of carbohydrates and lack protein. The latter has a significant impact on the bread's structure and quality in addition to the amount of protein that must be consumed daily.
In addition to enzymes, it has been discovered that the addition of hydrocolloids can significantly improve the structure of gluten-free bread when a high-protein ingredient is used. Due to their large molecular weight, hydrocolloids have the capacity to raise the viscosity and water-holding capacity of the dough system and contribute to the development of a more stable structure.
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Some processed gluten-free foods have a high amount of unhealthy ingredients such as sugar, fat, and sodium. These foods can cause problems such as weight gain, blood sugar fluctuations, high blood pressure, and others. So, just because a food is labeled as gluten-free doesn't mean it's healthy.
Gluten-free dieters decide to forego the advantages of whole wheat products by excluding something that is healthy for you in moderation. These fibers can be found in other foods, although few normally contain as much fiber as whole wheat. To compensate for the absence of these fibers in the diet, one would need to put in a lot more work. High-fiber fruits and vegetables as well as grains like oats, popcorn, beans, and lentils are additional sources of fiber.
The global market is segmented into Latin America, Western Europe, North America, Asia, and the Pacific excluding Japan (APEJ), Eastern Europe, Japan, and the Middle East and Africa (MEA). The regional segments also include emerging countries such as China, India, and Australia in the market. Sales and demand for products in North America are expected to hold a considerable share of the market. The North American market is growing due to the substantial growth in the bakery industry.
The company’s improvement in marketing activities and its expansion of the distribution network are projected to boost the growth of the Gluten-Free product market in the near future.
Moreover, the significant growth of the food & beverage and bakery & confectionery industry in developing regions such as APEJ and Latin America is expected to contribute to the growth of the market in the forecast period.
Some of the key players in the Gluten-Free food products market are Boulder Brands USA Inc., Dr. Schär AG / SPA, Kara Foodservice, MyBread Gluten-Free Bakery, Sweet Christine's Bakery, Ultrapharm Limited, Genius Bakery, United Biscuits, New Grains Gluten-Free Bakery, Weston Bakeries Limited, WGF Bakery Products, George Weston Foods Limited, and others.
East Asia & South Asia, together, are anticipated to experience high growth in the market, due to several socio-economic factors, including the possible development of the food and beverage processing industry, along with an extended consumer base. The swelling demand for convenient foodstuffs will influence the growth of the region’s arcade during the review period.
The increased demand for bakery products in this region is enabling the bakery sector to contribute considerably toward the expansion of the market. Additionally, the Middle East & Africa is likely to show firm growth in the market, due to the rise in the baking industry, along with developments in baked food products across the region.
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Rising gluten intolerance and celiac diseases are major drivers for gluten-free food.
North American region seems to have a positive outlook for the market.
The gluten-free baked delicacies market is expected to grow at a CAGR of 9.8% during the forecast period.
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