Gluten Replacer Market

Gluten Replacer Market Outlook (2023 to 2033)

The global gluten replacer market stands at US$ 523.24 million in 2023 and is forecasted to top a valuation of US$ 1 billion by the end of 2033, expanding at a healthy CAGR of 6.7%, according to a new study by Fact.MR, a market research and competitive intelligence provider.

Gluten replacers are developed to provide similar texture, binding, and elasticity to gluten-containing products. These replacers can be made from various ingredients such as starches (e.g., cornstarch and potato starch), gums (e.g., xanthan gum and guar gum), proteins (e.g., soy protein and pea protein), and other functional ingredients.

Food industry innovation is being driven by the need for gluten-free products, particularly in the bread sector.

• For instance, food product expert Veripan announced the introduction of a 'breakthrough' functional flour mixture for gluten-free baking. This all-natural method was developed to produce bread goods free of gluten while preventing crumbly textures, in particular, dryness, and bad taste. This scenario will give producers plenty of room to grow and enter the global market.
• In September 2022, LikeMeat unveiled Like Bacon, a kind of bacon made from soy and devoid of gluten that is sold in Germany as a breakfast item.

Report Attributes	Details
Gluten Replacer Market Size (2022)	US$ 490.39 Million
Estimated Market Value (2023)	US$ 523.24 Million
Forecasted Market Value (2033)	US$ 1 Billion
Global Market Growth Rate (2023 to 2033)	6.7% CAGR
Japan Market Value (2033)	79.06 Million
Japan Market Growth Rate (2023 to 2033)	6.8% CAGR
Germany Market Value (2033)	126.10 Million
Germany Market Growth Rate (2023 to 2033)	7% CAGR
Key Companies Profiled	Hugestone Enterprise Co., Ltd. Deosen CP Kelco (A Huber Company) Cargill, Incorporated Jungbunzlauer Suisse AG ADM Swastik Gum Industries Jianlong Biotechnology Co., Ltd.

Why is Global Demand for Gluten Replacers Rising at a Rapid Pace?

"Rising Awareness of Health Benefits Associated with Gluten-free Food Products"

Need for organic gluten substitutes is projected to increase as health consciousness among consumers rises. Organic gluten substitutes are gaining popularity due to their positive effects on weight loss, nutrition, and digestive well-being. Increasing prevalence of celiac disease is boosting organic gluten substitute demand.

People with celiac disease, a condition in which their immune response reacts to protein, take organic gluten replacements. All patients with celiac disease are instructed to closely follow a diet that only contains natural gluten replacements. Following a gluten-free diet is thought to reduce the signs and symptoms of this particular form of celiac disease, improve nutritional status, and stop the onset of consequences including osteoporosis and cancer.

"Growing Demand for Nutrient-dense and Gluten-Free Baked and Baby Food Items"

Requirement for essential foods and an appetite for nutrient-dense meals are driving the growth of the gluten-free baked goods market. Due to increasing knowledge of celiac disease and other digestive disorders, as well as the availability of gluten-free food items, the community is transitioning and consuming gluten-free eating patterns on a broad scale.

Market expansion during the forecast period is predicted to be fueled by the advancements in baby food processing technology and the expanding supply chain of baby food products and gluten-free baby foods.

What are the Hindrances to the Demand Growth for Gluten Replacers?

"High Cost of Gluten-free Food Limiting Demand for Gluten Replacers"

Growth of the gluten replacer market is being hampered by the high cost of gluten-free food products. The market for gluten-free products is still in its nascent stage of development compared to the market for gluten-containing foods.

The high cost of gluten-free items is due to the intricacy of the manufacturing process. Rice and corn, which serve as alternatives to wheat in gluten-free products, are comparatively more expensive than wheat. Certification, dedicated transporters to prevent cross-contamination, a specific supply chain, and transportation are additional costs associated with making gluten-free food.

"Limited Availability of Gluten-free Alternatives Restricting Widespread Product Adoption”

Achieving the same taste and texture as gluten-containing products can be a significant challenge for the majority of manufacturers. Gluten provides unique properties to baked goods, and replicating those qualities without gluten can be technically demanding. Some gluten-free products may be perceived as lacking in taste, texture, or overall quality, leading to consumer dissatisfaction.

While the availability of gluten-free products has improved in recent years, it can still be challenging to find a wide variety of options in all regions. Small towns or rural areas may have limited access to gluten-free products, making it difficult for individuals with gluten-related dietary restrictions to find suitable alternatives.

Country-wise Insights

What Makes the United States a Lucrative Market for Gluten Replacer Manufacturers?

“Rapidly Rising Awareness about Gluten-related Health Issues”

The market in the United States is anticipated to expand at a robust CAGR of 7.3% and reach US$ 216.17 million by the end of 2033.

The United States is a significant player in the global gluten replacer market, driven by the increasing consumption of gluten-free solutions and the growing awareness of gluten-related issues among consumers. The changing dietary preferences and health-conscious mindset of the population have fueled the demand for gluten replacers in the country.

• According to the American Gastroenterological Association of the United States (Digestive Disorder Week, 2021 report), approximately 30% of Americans avoid gluten due to gluten sensitivity. Furthermore, it is projected that the local free-from-food sector will grow as a result of supportive legislative frameworks and FDA measures to promote gluten-free diets.

What is the Demand Outlook for Gluten Replacers in India?

“Increasing Prevalence of Celiac Disease Boosting Consumption of Gluten Replacers”

In Asia Pacific countries such as India, the bakery industry has continued to be at the forefront of gluten-free cuisines. India, a significant wheat-consuming country, has a large number of cases of celiac disease.

One of the main factors propelling the expansion of India's gluten-free bakery products market is the rising recognition of the health benefits of gluten-free products. The country's bakery business is easily adjusting to new ideas and developments in the food processing sector as a result of changing consumer needs. The bakery industry accounts for a sizable share of processed food sales.

• According to an expert assessment by the All India Institute of Medical Science (AIIMS) in 2019, 6 to 8 million people in India are estimated to have celiac disease, leading to an increased demand for gluten-free bakery products. The number of gluten-free bakeries has grown across the country.

Category-wise Insights

Why are Gums Extensively Utilized as Gluten Replacers in the Food Industry?

“Regulatory Recognition of Safety of Gums Fueling Their Widespread Utilization in Food Products”

Utilization of gluten replacers in the food industry is anticipated to increase at a substantial CAGR of 7.5% over the projected period.

Gums, such as xanthan gum, guar gum, and locust bean gum, have gained significant attention as gluten replacers in the food industry. These gums offer unique properties that help mimic the functionality of gluten, making them valuable ingredients in gluten-free product formulations.

They are versatile ingredients that can be used in a range of gluten-free applications beyond baked goods. They are commonly found in gluten-free sauces, dressings, dairy alternatives, and frozen desserts. Gums contribute to the desired viscosity and mouthfeel in these products, providing a satisfying sensory experience to consumers.

Gums are generally recognized as safe by regulatory authorities, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). They have a long history of use in the food industry and are considered well-tolerated by most individuals.

What is the Contribution of Gluten Replacers to the Production of High-Quality and Delicious Gluten-free Bakery Products?

“Advancements in Ingredient Technology and Formulation Techniques for Gluten Replacers Leading to Improved Final Product Quality”

Demand for gluten replacers from the bakery industry is projected to increase at a noteworthy CAGR of 8.1% from 2023 to 2033.

Gluten replacers play a crucial role in the development of gluten-free bakery products, allowing key suppliers of gluten replacers to create delicious and high-quality alternatives to traditional wheat-based baked goods. Bakery products, such as bread, cakes, pastries, and cookies, heavily rely on gluten for their desirable texture, structure, and elasticity. Finding suitable replacements for gluten is essential to achieving similar characteristics in gluten-free bakery products.

Various ingredients and combinations are used as gluten-free baking mixes, each offering unique properties to mimic the functionality of gluten. It is important to note that while gluten replacers can mimic some of the properties of gluten, achieving a replica of gluten-containing products can be challenging.

Absence of gluten affects the overall structure and texture, and wheat gluten replacers may have slightly different characteristics. Continuous advancements in ingredient technology and formulation techniques have significantly improved the quality and sensory experience of gluten-free bakery products.

Competitive Landscape

Gluten-free bakery products require careful formulation and experimentation to achieve the desired texture, structure, and taste. Top producers of gluten replacers often rely on a combination of different gluten replacers to optimize the functionality and sensory attributes of the final products for food safety concerns. This allows them to create gluten-free bakery items that closely resemble their gluten-containing counterparts.

• In 2020, Ingredion, a global ingredient solutions provider, launched its NOVATION Prima 309 and 609 functional native starches. These starches act as gluten replacers and improve the texture, shelf life, and overall quality of gluten-free bakery products.
• In 2019, Kerry, an Irish food ingredients company, introduced its Acryleast, an innovative solution for reducing acrylamide formation in baked goods. Acryleast acts as a gluten replacer while also helping address food safety concerns.

Key Segments of Gluten Replacer Industry Research

• By Product Type :

  • Gums
    • Xanthan Gum
    • Guar Gum
  • Potato Starch
  • Corn
  • Rice
  • Almonds

• By Application :

  • Bakery Products
    • Bread & Buns
    • Cakes & Pastries
    • Cookies & Biscuits
  • Dairy Products
  • Meats
  • Snacks
  • Desserts & Ice Cream
  • Condiments & Dressings

• By Region :

  • North America
  • Latin America
  • Europe
  • Asia Pacific
  • Middle East & Africa