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Gluten-Free Foods in the U.S., 6th Edition
The desire for clean labels, ease of digestion, the need or desire to avoid allergens, compatibility with vegetarian and vegan lifestyles and concerns about sustainability among the general population are putting the spotlight on the plant proteins abundant in legumes and beans, or pulses. And these, along with ancient and sprouted grains, are increasingly
to found in the growing array of gluten-free foods available on the shelves of mainstream supermarkets and natural food stores alike.
Gluten-Free Market Opportunities & Trends
The pulse-based are particularly valuable in improving the nutrient quality of gluten-free products, as they are richer in fiber, protein, and micronutrients than GF staples rice and tapioca flour. The appeal of ancient and sprouted grains is much like that of pulses. For food processors, these ingredients provide whole food, plant-based protein sources that enhance appearance, deliver unique tastes and textures, pack a nutritional wallop, and invite variety and innovation. A number of ancient grains are gluten-free, as are sprouted ingredients made from GF ancient grains, nuts, seeds, and beans.
Updated from its 2015 report , Gluten-Free Foods in the U.S. 6th Edition
is Packaged Facts’ analysis of gluten-free foods focuses on traditionally grain-based products in the following categories: Salty Snacks, Crackers, Fresh Bread, Pasta, Cold (ready-to-eat) Cereal, Baking Mixes, Cookies, Flour, and Frozen Bread/Dough. As in its previous analyses of the market for gluten-free (GF) foods, Packaged Facts has established two main criteria for determining whether a product falls within its market definition: whether the product could possibly contain gluten; and whether a product is clearly labeled and marketed as gluten-free.
Growth rates in the gluten-free foods market are expected to slow significantly from the high double-digit levels experienced a decade ago to solid, but less glamorous, single digit
rates in the coming years. Packaged Facts projects all-channel sales of gluten-free foods in the nine categories analyzed to achieve sales of more than $2 billion in 2020, up nearly $400 million from 2015.
Scope and Methodology
Gluten-Free Foods in the U.S. 6th Edition covers important product developments in this market, consumer motivations for using these products, the emergence of bright new start-ups, and the hunger for gluten-free acquisitions among the top food industry marketers.
To quantify the market for gluten-free foods and beverages, Packaged Facts compiled a list of hundreds of companies, brands, and individual products that are explicitly marketed as gluten-free with front-of-package labeling. Estimates of the gluten-free market size and marketer shares are compiled from data derived from a variety of sources, including IRI’s InfoScan Review, Nielsen Scantrack, and SPINSscan sales tracking services; syndicated market research studies; individual company reports; industry publications; and Packaged Facts’ own extensive food and beverage research database and report collection.
- Packaged Facts National Consumer Survey, conducted in July-August 2016 with a sample size of 2,000 U.S. adults age 18+, as well as, for purposes of comparison and trending, the surveys conducted for Packaged Facts’ 2010, 2012, and 2014 reports on gluten-free foods.
- In addition, the report draws on data from Simmons Market Research NCS Adult Study, Winter 2012-2016 and Spring 2016.
Information on new product introductions was derived from examination of the retail milieu and from relevant trade, business, and government sources, including company literature and annual reports. Company websites, Facebook, and Twitter pages served as sources for new advertising and marketing images and messaging.