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Gluten-free bakery market report

Baked muffins

According to a report released by Market Research Future, the gluten-free bakery market will grow to be worth US$1.8 million by the end of 2030, at a CAGR of over 8.2%.

The market for gluten-free bakery goods is expanding quickly due to the growing popularity of ‘free-from’ diets. Foods free of ingredients such as lactose, gluten and chemical-free, are considered safer and healthier than conventional ones according to the report, citing an association between obesity, diabetes and cardiovascular diseases and gluten.

‘Free-from’ foods will oversee gluten-free products like ancient grains, wheat substitutes and formulations without grains become more popular in the area. Due to a perceived healthy lifestyle, eliminating refined wheat products is a primary motivator for gluten-free products in the area.

In spite of this health association, gluten-free flours can be refined and poor in fibre when used to manufacture goods such as pizza, pasta and other baked foods. Fats and sugars are occasionally added to gluten-free items to enhance texture and flavour. Low fibre is not recommended for the upkeep of a healthy digestive system.

Customer demand for gluten-free foods is rising as celiac disease prevalence increases in the world population. Due to the convenience, bread goods, snacks and cookies are becoming popular as gluten-free baked goods.

Market growth for gluten-free bakery goods is expected to benefit from consumer food allergies and intolerances, in addition to improved international trade and globalisation. It’s also expected to expand due to consumer lifestyle changes.

In terms of distribution channel, the market is segmented into store-based and non-store based. In terms of ingredients, the market includes rice, corn, buckwheat, quinoa, hydrocolloid, protein source and flavour. By product type, this includes bread, muffins and cupcakes, cookies and biscuits, doughnuts, rolls and buns, cakes and cheesecakes, sandwiches and wraps, and dough and butter.

Thanks to the growth of the ‘healthy snacking’ trend, the US is expected to show strong growth. Requirement for allergen-free, gluten-free and non-GMO foods are all expected to increase due to growing popularity of clean-label products.

Looking at geographical regions, the US will be the biggest market for gluten-free bakery products, followed by Europe and South America.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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