The rapid growth of the food industry is mainly due to consumers demand for new products having health and dietary benefits. The gluten is a substance present in cereal grains such as barley, wheat, oats and others and is responsible for the elastic texture of the dough. Gluten triggers the immune response in people having celiac disease, which may damage their membrane of the small intestine. The growing health concern among the public is the key factor for the demand of gluten-free bakery products across the globe. The global Gluten-Free bakery product market is estimated to grow with a high-end single-digit CAGR (compound annual growth rate) over the forecast period, 2018-2028.
The increase in celiac disease cases among millennials attracts consumer towards Gluten-Free bakery products to maintain their health and dietary balance. The food allergies and food intolerance among consumers are likely to benefits the Gluten-Free bakery products market. The Gluten-Free bakery products have health benefits for consumers having celiac disease and also attracts other consumers who seek Gluten-Free bakery products. Globalization and trade improvement between the countries is expected to contribute to the growth of Gluten-Free bakery products markets. The consumer change in lifestyle and inclination towards health and diet food products is expected to boost the growth of the global Gluten-Free bakery products market. The Gluten-Free bakery products market can be segmented on the basis of product type as biscuits and cookies, bread, baked chips and wafers, cakes and pastries and other Gluten-Free bakery products.
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- Gluten Free Food Market size to exceed $15bn by 2026
Kunal Ahuja, Global Market Insights, Inc., Senior Research Manager
Gluten Free Food Market size exceeded USD 7.4 billion, globally in 2018 and is estimated to grow at over 9.4% CAGR between 2019 and 2026. Gluten Free Food Market size is set to surpass USD 15 billion by 2026; according to a new research report by Global Market Insights, Inc.
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- Novel Approach for Gluten-Free Bread Baking: Ohmic Heating
Prof. Dr. Henry Jägeri, University of Natural Resources and Life Science (BOKU)
Scientists bake gluten-free bread using a revolutionary technology. Gluten-free bread is crucial for those with certain allergies and conditions like Celiac disease. However, it's time-consuming to produce. Scientists have successfully made gluten-free bread using a technique called Ohmic heating, in which the bread itself is a conductor for electricity. The test bread had more volume and more uniformity, and was made with less time and energy than traditional methods.
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