Gluten-free Food Market Trends

Growth Drivers

• Growth in the market for gluten-free goods - Due in large part to consumer knowledge of health concerns and dietary choices related to gluten, the market is expanding as a result of the food industry's increased demand for gluten-free goods. The market can grow to suit a greater consumer base searching for gluten substitutes for lifestyle and health-related reasons as more food manufacturers provide gluten-free products. Of those surveyed, 18% had gone gluten-free in less than a year. 15% over a two-year period. 21% over a period of three to five years. Of them, 24% had given up gluten ten years ago.

• Growing knowledge of food allergies to gluten - Growing awareness of gluten-related sensitivity presents a significant opportunity in the global gluten-free food market. The demand for gluten-free products is rising as more people become aware of celiac disease and gluten intolerance.
  
  In the general population, the prevalence of celiac disease ranges from 0.5% to 1%. Food producers may now offer more items in this particular market and reach a larger audience thanks to this knowledge. It promotes innovation and the development of safer, gluten-free food products, creating opportunities for market diversification and growth.

• Utilizing microencapsulation technology to extend the shelf life of goods free of gluten - Gluten proteins are in charge of controlling and holding onto moisture in traditional gluten-containing foods and food items, giving the latter a longer shelf life. But, in order to meet the growing demand of end users worldwide, items that are made gluten-free typically have a shorter shelf life and, most of the time, lose their appealing texture.
  
  In addition, producing a range of gluten-free products that improve moisture retention and shelf life is a challenge for the major companies. To achieve the intended shelf-life, they thus need ongoing research and development as well as the integration of newer technology.
  
  One such modern technique that can help producers reach this objective of extending the texture and shelf life of their assortment of gluten-free goods is microencapsulation. The same technique has been used to extend the shelf life of frozen and refrigerated dough, frozen biscuit dough, scoop and bake frozen muffins, and biscuits. 38% of those who eat frozen meals do it either everyday or every few days.

Challenges

• Insufficient knowledge about celiac disease - Because celiac disease is often misdiagnosed, fewer people actively look for products that are gluten-free. There is still unrealized potential in the market because many people who suffer from health issues associated to gluten may not even be aware of their condition. This ignorance may restrict the uptake of gluten-free goods and hinder market expansion, which would restrict the expansion of the sector.

• Manufacturers encounter formulation problems - It is quite challenging to convert a customer to a gluten-free dietary regimen. For a variety of reasons, including differences in texture, flavor, and taste, most people find it difficult to adjust to. This poses a serious problem for a number of important participants in the global gluten-free food market.
  
  The main competitors in the market for gluten-free products are faced with the problem of creating a product that tastes, feels, and is as appetizing as traditional gluten-containing items. This is due to a number of issues, one of which is that it can be challenging to employ substitute ingredients and get them to function similarly to those in the original product.