Gluten-free Food Market Trends
Growth Drivers
- Innovation of New Source for Gluten-free Flour – Consumers are dissatisfied with the current crop of items owing to their appearance, scent, variety, and convenience of use. As a result, various research centers and businesses are developing unique gluten-free flour manufacturing procedures. The study at UNIFESP is guided by three goals, increasing the total nutritional value of gluten-free products, increasing consumer acceptance, and seeking technologically feasible alternatives. To increase the fiber content, UNIFESP experimented with psyllium. Psyllium is a fibrous material that comes from Plantago ovata seed husks. Every 100 grams contains 80 grams of soluble fiber.
- Rise in New Product Launches– According to Central Food Technological Institute studies, the bulk of wheat-based food products lack desirable properties. To address lifestyle issues, it is vital to improve the nutritional value of wheat-based food formulations. As part of the "One Week One Lab" (OWOL) project, the CSIR-Central Food Technological Research Institute showcased three new discoveries in July 2023. The institute had previously said that it has developed 20 new technologies, all of which were launched concurrently with the campaign.
- Increasing Production of Home-Grown Gluten– Homegrown gluten-free baking ingredients comprise maize, quinoa, rice, and potato starches and flours. Since 2010, global quinoa output has increased rapidly, surpassing 147 thousand metric tonnes in 2021. As consumer needs and preferences change, the industry must adapt. This is reflected in the growing trend of making new, greater quality gluten-free baked goods utilizing other grains. The demand for more locally grown and indigenous climate-smart foods is a compelling justification for gluten-free cooking. This is especially true in locations with unfavorable agroclimatic conditions for wheat cultivation, such as several African and Latin American countries.
Challenges
- Large Groups of People are Unable to Afford Gluten-free Products- According to the findings of one survey, celiac disease patients with lower incomes have more symptoms and worse overall health. People with little income had a sixfold increased likelihood of having more severe symptoms than those with high income. Gluten-free crackers were revealed to be 270% more expensive than crackers prepared with gluten-containing wheat. Bread and pasta were also much more expensive, with price hikes of 229% and 227%, respectively. This makes it highly expensive for the population in low-income countries and especially for people suffering from celiac disease.
- Low availability of the gluten-free products
Low awareness about the benefits of the gluten-free food