Download Sample, Rising Prevalence of Celiac Disease and Gluten Sensitivity
An important force that is encouraging the growth of the gluten-free (GF) bakery products market is the rising amounts of individuals diagnosed with celiac disease and sensitivity to gluten. Based on the serologic test conducted on the participants the finding indicated the prevalence of 1.1 to 2.75% for possible celiac disease, whereas biopsy positive celiac disease was determined to be at 4 and 7%. As a growing population of individuals is diagnosed with these disorders, a constantly growing need for healthy and palatable foods is experienced. However, celiac disease, which is an autoimmune disorder that results from the consumption of gluten and non-celiac gluten intolerance call for exclusion of gluten containing foods as severe complications such as dysphagia, malabsorption, intestinal villous atrophy and persistent inflammation occurs.
The individuals with these health conditions are seeking progressively gluten-free baked product which not only caters their need but also satisfying their taste buds and options. These perceptions have put a push on producers into designing new products as well as diversifying their portfolio which now exists in gluten-free breads, cookies, cakes, and other bakery products that vie with original ones. Growing awareness in the formulation of gluten-free products and advancements in baking processes enhanced the quality of the products to appeal to the new gluten-free clientele.
The individuals with these health conditions are seeking progressively gluten-free baked product which not only caters their need but also satisfying their taste buds and options. These perceptions have put a push on producers into designing new products as well as diversifying their portfolio which now exists in gluten-free breads, cookies, cakes, and other bakery products that vie with original ones. Growing awareness in the formulation of gluten-free products and advancements in baking processes enhanced the quality of the products to appeal to the new gluten-free clientele.
Rising Incidences of Lifestyle-related Diseases are Driving the Market Expansion
Lifestyle diseases such as diabetics and obesity diseases have dramatically affected the users’ preference for gluten-free bakery products. According to the research done by the Heart Federation, the number of such conditions stands over 2.3 billion children and adults globally who are bearing the brunt of overweight and obesity. Also, according to IDF Diabetes Atlas, there are about 537 million adults, between the ages of 20 and 79 years, who suffers from the disease. Some projections predict it to be only 643 million in 2030 and 783 million in 2045. A rising number of people incorporate gluten-free diets, not only for celiac disease or gluten sensitivity, but for the purpose of reducing the risk, and for managing symptoms of inevitable, life-style associated diseases.
Expressed in terms of health, gluten-free diets are regarded as better for health, providing certain benefits in the regulation of weight and enhancement of blood sugar control. As a result of this belief people especially with diabetes and obesity are willing to purchase gluten-free bakery goods. Opaque products, free of gluten flours including wheat, barley and rye, are considered necessary to meet the dietary guidelines and be part of a healthy diet. In addition, more developments are being observed in the nutritional composition of gluten-free bakery items as producers are trying to fortify them with whole granules, fibre and such other products.
Expressed in terms of health, gluten-free diets are regarded as better for health, providing certain benefits in the regulation of weight and enhancement of blood sugar control. As a result of this belief people especially with diabetes and obesity are willing to purchase gluten-free bakery goods. Opaque products, free of gluten flours including wheat, barley and rye, are considered necessary to meet the dietary guidelines and be part of a healthy diet. In addition, more developments are being observed in the nutritional composition of gluten-free bakery items as producers are trying to fortify them with whole granules, fibre and such other products.
Recent Trends in the Gluten-free Bakery Products Industry
- Growing awareness of gluten intolerance and celiac disease.
- Health-conscious consumers are also seeking products with reduced sugar and fats.
- Rise in the use of alternative flours such as almond, coconut, and ancient grains.
- Diversification caters to a broader range of consumer preferences and dietary needs.
- Trend towards plant-based diets is intersecting with gluten-free demands.
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High Production Costs and Supply Chain Issues are Limiting Gluten-Free Bakery Market Expansion
Production of GF bakery products has additional costs due to the required ingredients and equipment. This means that the consumers are normally forced to pay the high retail prices due to the high production costs. Consequently, the higher prices have the propensity of denying a wide class of customers a chance to access the product and in the process limit market penetration. This is an absolute monetary challenge more so to the conservative consumers or those who might prefer gluten containing products. For maintenance of market growth and extension of customer base the consideration regarding cost efficiency in the manufacturing and achieving the competitive price will be equally important in the gluten-free bakery market.
Supply is always an issue concerning gluten-free bakery, especially in acquiring specialty ingredients required to make various bakery products, which can be very costly. These ingredients may be easily sourced and affordable, but inputs from natural disasters, political turmoil or any disaster can lead to soaring prices. Such interferences can lead to additional time to be taken to complete the production process, increased costs, and eventually reduced availability of the products which has the effect of destabilizing the market and creating low levels of satisfaction among consumers. This means that there must be an assurance of a good and long-term supply line in order to feed the production line and at the same time put costs into check.
Supply is always an issue concerning gluten-free bakery, especially in acquiring specialty ingredients required to make various bakery products, which can be very costly. These ingredients may be easily sourced and affordable, but inputs from natural disasters, political turmoil or any disaster can lead to soaring prices. Such interferences can lead to additional time to be taken to complete the production process, increased costs, and eventually reduced availability of the products which has the effect of destabilizing the market and creating low levels of satisfaction among consumers. This means that there must be an assurance of a good and long-term supply line in order to feed the production line and at the same time put costs into check.
New Product Launches and Partnerships are Driving Market Expansion for Gluten-Free Bakery Products
Innovation in products is also a drastic segment that is leading to the growth of the gluten-free bakery products market. New flavours, textures and formulations have been developed as a way of satisfying the rising demand for better quality gluten-free products. For instance, the popular bakery and food company Warburtons in the United Kingdom have announced that in April 2024, they launched a new product in the market that is called ‘Gluten Free Soft Pittas’. Warburtons has realized the importance of the gluten-free market as evidenced by the new pittas which the company launched after the products such as cinnamon and raisin fruity buns and super soft seeded rolls.
Co-operations with ingredient suppliers and technology suppliers help to encourage new creations in products and provide better quality and variety of products. Joint ventures are central to the development of the gluten-free bakery products market. For instance, in February 2024, the establishment of EQUII and Bridor could be appreciated as a revolution in the sphere of commercial bakery manufacturers as it alters the participants’ perceptions of baking bread and other baked products’ health and sustainability. This innovative business drive aims at developing bakery products rich in protein and fiber, the net carbs lower by 30 to 40% to meet the growing demand for better and clearer foods.
Co-operations with ingredient suppliers and technology suppliers help to encourage new creations in products and provide better quality and variety of products. Joint ventures are central to the development of the gluten-free bakery products market. For instance, in February 2024, the establishment of EQUII and Bridor could be appreciated as a revolution in the sphere of commercial bakery manufacturers as it alters the participants’ perceptions of baking bread and other baked products’ health and sustainability. This innovative business drive aims at developing bakery products rich in protein and fiber, the net carbs lower by 30 to 40% to meet the growing demand for better and clearer foods.
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North America and Europe Lead the Gluten-Free Bakery Products Market Expansion
North America to be the largest market for gluten-free bakery products due to the rising incidences of celiac disease and gluten sensitivity and the presence of improved retail structures in the region. This suggests that North American’s customers’ demands for gluten-free options as the market for these specialty products intensifies and the techniques behind gluten-free recipes improve. For instance, the Bob’s Red Mill Natural Foods company, introduced the gluten-free, paleo, and non-GMO verified grain-free baking mixes into the market in 2023. Additionally, the Dawn Food Products expanded their portfolio of gluten-free products through a range of frozen gluten-free pastries in 2023.
The awareness of gluten-free diets among the European consumers is rising and rigid food safety legislation further encourages the production of superior innovative products. Moreover, as major managerial players and powerful distribution channels are identified in this region, Europe can be regarded as one of the most important centres of the gluten-free bakery products market. For instance, Warburton announced in January, 2023 more options of gluten-free bakery including the newest addition to the line including gluten-free cinnamon and raisin fruity buns. These four buns are made with the mixture of brioche, cinnamon, spices, and caramelized sugar which gives this delicious taste. These buns are gluten, wheat and milk free and you could eat these buns as toasted buns or untoasted buns, according to your desire.
The awareness of gluten-free diets among the European consumers is rising and rigid food safety legislation further encourages the production of superior innovative products. Moreover, as major managerial players and powerful distribution channels are identified in this region, Europe can be regarded as one of the most important centres of the gluten-free bakery products market. For instance, Warburton announced in January, 2023 more options of gluten-free bakery including the newest addition to the line including gluten-free cinnamon and raisin fruity buns. These four buns are made with the mixture of brioche, cinnamon, spices, and caramelized sugar which gives this delicious taste. These buns are gluten, wheat and milk free and you could eat these buns as toasted buns or untoasted buns, according to your desire.
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The report provides a detailed overview of the gluten-free bakery products market insights in regions including North America, Latin America, Europe, Asia-Pacific, Oceania, and the Middle East and Africa. The country-specific assessment for gluten-free bakery products market has been offered for all regional market share, along with forecasts, market scope estimates, price point assessment, and impact analysis of prominent countries and regions. Throughout this market research report, Y-o-Y growth and CAGR estimates are also incorporated for every country and region, to provide a detailed view of the gluten-free bakery products market. These Y-o-Y projections on regional and country-level markets brighten the political, economic and business environment outlook, which are anticipated to have a substantial impact on the growth of the gluten-free bakery products market. Some key country and region included in the gluten-free bakery products market report as follows:
| Regions | Countries |
|---|---|
| North America | United States, Canada |
| Latin America | Brazil, Mexico, Argentina, Colombia, Chile, Central America Countries, Caribbean Countries, Rest of Latin America |
| Europe | Germany, United Kingdom, France, Italy, Spain, Russia, Poland, Netherlands, Switzerland, Belgium, Sweden, Austria, Norway, Denmark, Czech Republic, Rest of Europe |
| Asia Pacific | China, India, Japan, South Korea, Australia & New Zealand, Indonesia, Singapore, Malaysia, Philippines, Vietnam, Thailand, Bangladesh, Rest of Asia Pacific |
| Middle East and Africa | GCC Countries, South Africa, Nigeria, Egypt, Turkey, Morocco, Ethiopia, Algeria, Israel, Iran, Iraq, Kenya, Rest of MEA |
Gluten Free Bakery Products Market Research Report Covers In-depth Analysis on:q
- Gluten-free bakery products market detailed segments and segment-wise market breakdown
- Gluten-free bakery products market dynamics (Recent industry trends, drivers, restraints, growth potential, opportunities in gluten-free bakery products industry)
- Current, historical and forthcoming 10 years market valuation in terms of gluten-free bakery products market size (US$ Mn), volume (Units), share (%), Y-o-Y growth rate, CAGR (%) analysis
- Gluten-free bakery products market demand analysis
- Gluten-free bakery products market pricing analysis over forecast period (by key segment and by region)
- Gluten-free bakery products market regional insights with region-wise market breakdown
- Competitive analysis – key companies profiling including their market share, product offerings, and competitive strategies.
- Latest developments and innovations in gluten-free bakery products market
- Regulatory landscape by key regions and key countries
- Supply chain and value chain analysis in gluten-free bakery products market
- Gluten-free bakery products market sales and distribution strategies
- A comprehensive overview of parent market
- A detailed viewpoint on gluten-free bakery products market forecast by countries
- Mergers and acquisitions in gluten-free bakery products market
- Essential information to enhance market position
- Robust research methodology
- Frequently Asked Questions -
What are the key drivers of growth in the gluten-free bakery products market?
The rising prevalence of gluten intolerance, celiac disease, and the increasing consumer preference for healthier food options are major drivers fueling market growth in the gluten-free bakery products sector.
How is the market for gluten-free bakery products expected to evolve in the next decade?
The gluten-free bakery market is projected to experience significant growth driven by increasing health awareness, innovation in product offerings, and expanding distribution channels across global markets.
What are the key trends shaping the gluten-free bakery products market?
Key trends include increased demand for clean label products, more sustainable and organic ingredients, and innovations in the texture and taste of gluten-free products to improve consumer satisfaction.
