by
Brabender
The market for gluten-free innovations
The global market for gluten-free products continues to grow; according to statistics recently published by statista.com, global sales are expected to reach US $7.6 billion in 2020, double the figures for 2013 ($3.8 billion).
The US-based market research firm Grand View Research forecasts annual growth rates of approximately 10 percent by 2025, particularly in the important baked goods, pasta and rice, and (extruded) snack foods product segments.
According to Euromonitor, gluten-free products play an important role, particularly in the Western European markets, for example Italy (with a share of 13%), the United Kingdom (9%) and Germany (8%) as well as the US market (24%).
For Germany, the sales figures for gluten-free products in the food retail sector (including drug stores) have doubled in the last three years from 89 million in 2015, to 134 million in 2016, and finally to 174 million in 2017 (Source: Statista 2016 and 2018).
At the same time, GfK ConsumerScan has determined a household-related market penetration of 14 percent for 2017, with young people in particular being "extensive gluten-free buyers" with purchase motives largely beyond medical dietary requirements.
Gluten-free products play a special role in product innovations in the context of "free-from" claims, as revealed by research conducted by the market research firm Mintel in 2016: In Germany, 11 percent of all newly imported foods and drinks were labeled as "gluten-free" (Austria, 11%; Switzerland 6%) – almost twice as many as in reference year 2011 with a share of six percent. And product developers are setting their sights on laboratory analytics for the "gluten-free road" to innovative recipes.
Challenges of “gluten-free” rheology
When it comes to developing gluten-free products, rheology plays a key role in terms of the quality of the end products – from bread and baked goods, to pasta to snack products.
This is because viscoelastic doughs cannot be produced without gluten and its structure-forming properties. Therefore, attempts to mimic the rheology of wheat doughs are usually based on rice flour, corn flour, corn starch or potato starch.
There are also other gluten-free ingredients in product development, such as millet, pulses (peas, lentils, soy, etc.) or pseudo-cereals (amaranth, quinoa, etc.).
Read more HERE.
The market for gluten-free innovations
The global market for gluten-free products continues to grow; according to statistics recently published by statista.com, global sales are expected to reach US $7.6 billion in 2020, double the figures for 2013 ($3.8 billion).
The US-based market research firm Grand View Research forecasts annual growth rates of approximately 10 percent by 2025, particularly in the important baked goods, pasta and rice, and (extruded) snack foods product segments.
According to Euromonitor, gluten-free products play an important role, particularly in the Western European markets, for example Italy (with a share of 13%), the United Kingdom (9%) and Germany (8%) as well as the US market (24%).
For Germany, the sales figures for gluten-free products in the food retail sector (including drug stores) have doubled in the last three years from 89 million in 2015, to 134 million in 2016, and finally to 174 million in 2017 (Source: Statista 2016 and 2018).
At the same time, GfK ConsumerScan has determined a household-related market penetration of 14 percent for 2017, with young people in particular being "extensive gluten-free buyers" with purchase motives largely beyond medical dietary requirements.
Gluten-free products play a special role in product innovations in the context of "free-from" claims, as revealed by research conducted by the market research firm Mintel in 2016: In Germany, 11 percent of all newly imported foods and drinks were labeled as "gluten-free" (Austria, 11%; Switzerland 6%) – almost twice as many as in reference year 2011 with a share of six percent. And product developers are setting their sights on laboratory analytics for the "gluten-free road" to innovative recipes.
Challenges of “gluten-free” rheology
When it comes to developing gluten-free products, rheology plays a key role in terms of the quality of the end products – from bread and baked goods, to pasta to snack products.
This is because viscoelastic doughs cannot be produced without gluten and its structure-forming properties. Therefore, attempts to mimic the rheology of wheat doughs are usually based on rice flour, corn flour, corn starch or potato starch.
There are also other gluten-free ingredients in product development, such as millet, pulses (peas, lentils, soy, etc.) or pseudo-cereals (amaranth, quinoa, etc.).
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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