Nov. 28, 2014, Chicago – The
popularity of gluten-free products has grown steadily over the last two years and the sector is expected to hit $8.8 billion in sales in 2014,
reports Mintel International.
Nov. 28, 2014, Chicago – The
popularity of gluten-free products has grown steadily over the last two
years and the sector is expected to hit $8.8 billion in sales in 2014,
reports Mintel International.
Recent Mintel research finds the U.S.
gluten-free food market is estimated to reach sales of $8.8 billion in 2014,
representing an increase of 63 per cent from 2012 to 2014.
“Overall, the gluten-free food
market continues to thrive off those who must maintain a gluten-free diet for
medical reasons, as well as those who perceive gluten-free foods to be
healthier or more natural,” said Amanda Topper, food analyst at Mintel, in a
news release. “The category will continue to grow in the near term, especially
as FDA regulations make it easier for consumers to purchase gluten-free
products and trust the manufacturers who make them. Despite strong growth over
the last few years, there is still innovation opportunity, especially in food
segments that typically contain gluten.”
All gluten-free food segments
increased in the past year, though the snacks segment increased the most.
Gluten-free snacks increased 163 per cent from 2012 to 2014, reaching sales of
$2.8 billion. Sales increases were mainly due to a 456 per cent increase in
potato chip sales. Meanwhile, the meats/meat alternatives segment is the
second-largest gluten-free food segment in terms of sales, reaching $1.6
billion in 2014, a 14 per cent increase from 2012 to 2014. What’s more, the
bread products and cereals segment saw gains of 43 per cent during that same
time period, and is set to reach $1.3 billion this year. Bread and cereal are
ripe for gluten-free growth with only 1 per cent of the overall segment termed
gluten-free.
“Gluten-free products appeal to a
wide audience; 41 per cent of U.S. adults agree they are beneficial for
everyone, not only those with a gluten allergy, intolerance, or sensitivity. In
response, food manufacturers offering either gluten-free alternatives or
existing products with a gluten-free label have increased dramatically over the
last several years,” said Topper.
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