Demand for gluten-free baked goods remains afloat, especially among millennials


LONDON, 02 Dec. 2021 (GLOBE NEWSWIRE) – Several consumers have realized the importance of eliminating allergic proteins from their eating habits, forcing them to choose gluten-free products in bakery and pasta. The composition of gluten is extremely complex, often triggering allergies in people with predominant health problems. As a result, people who were older in life particularly showed an aversion to gluten. Hence, it is safe to predict that the global gluten-free market would chart a lucrative course in the years to come.

The global market for gluten-free bakery products is expected to reach US $ 5,830.8 million by 2026, up from US $ 3,330.2 million in 2021, with a staggering 11.9% CAGR for the forecast period between 2021 and 2026.

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Global Gluten-Free Bakery Products Market: Highlights

  • Biscuits and cookies together represent the fastest growing product type segment, which is expected to register a CAGR of 13.2% between 2021 and 2026.

  • Supermarkets and hypermarkets are expected to capture a significant share of the market share in 2021, with a projected CAGR of 10.4% between 2021 and 2026 for this segment.

  • The organic segment is expected to create an additional opportunity worth US $ 859.5 million between 2021 and 2026.

Well-informed consumers show greater propensity for gluten-free products

The popularity of packaged bakery products has further fueled the talk about increasing the production of gluten-free bakery items. This is because a large consumer base is well informed about reading the contents of products on their packaging. In addition, the general aversion of health-conscious consumers to the consumption of gluten-based products has created growth prospects in the global gluten-free products market. Gluten-free donuts, chocolate-coated brownies and a wide range of cookies have found their way onto the shelves of department stores and hypermarkets. Gluten-free pasta is also experiencing a steady increase in demand. The proteins in pasta often coagulate during cooking, affecting the texture of cooked pasta. Since gluten further amplifies the clotting process, gluten-free pasta is preferred over gluten-rich pasta.

Europe will see increased demand for gluten-free bakery products

In 2021, Europe has become the largest consumer of gluten-free bakery products, and the regional market is expected to grow at an annual rate of 11.7% over 2021 and 2022. Due to strong research efforts and campaigns to In awareness, the demand for gluten-free baked goods in the region is expected to increase during the forecast period.

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