The global gluten-free bakery products market is experiencing substantial growth, poised to reach a remarkable US$5,830.8 million by 2026, with a projected Compound Annual Growth Rate (CAGR) of 11.9% from 2021 to 2026. The surge in popularity of free from diets worldwide has fueled this trend, driven by growing awareness of food allergies and intolerances. Of the 160 known allergenic ingredients, gluten, lactose, fish, nuts, and eggs frequently trigger allergic reactions due to their widespread use in global cuisines.
Gluten, a natural protein predominantly found in wheat, is a common culprit behind allergic reactions, particularly celiac disease. The prevalence of gluten intolerance has been on the rise due to the ubiquity of wheat consumption. Recent research indicates that approximately 20 million people in the United States suffer from gluten sensitivity, and in the United Kingdom, one in every 100 individuals has coeliac disease. This means that 13% of the UK population must avoid gluten to maintain a higher quality of life. Consequently, as consumers become increasingly health-conscious, the shift toward gluten-free diets is expected to drive global demand for gluten-free bakery products.
Certified gluten-free bakery products are gaining consumers trust, thanks to improved education and engagement about healthier choices. Transparent ingredient declarations and product origins are becoming paramount to consumers, leading to a preference for products with certified gluten-free labels. Standardized labeling and authorized certifications that validate product authenticity are empowering manufacturers to build and instill consumer confidence. These certifications are becoming a compelling selling point for consumers seeking gluten-free alternatives to their traditional diets.
To ensure gluten-free status, the US Food and Drug Administration mandates that gluten-free foods contain no more than 20 parts per million (ppm) of gluten. Several reputable organizations, including the Association of European Coeliac Societies, NSF International, The National Celiac Association (NCA), and the Gluten-Free Certification Organization (GFCO), certify food quality. These organizations report a noticeable increase in demand for certified gluten-free products. According to GFCO, between January 2020 and April 2020, they certified 273 products from 23 different brands in the United States. The assurance provided by these certified gluten-free products builds confidence among consumers, enabling them to make informed purchasing decisions.
Among gluten-free bakery products, gluten-free biscuits and cookies remain favorites for most consumers. Fairfield Market Research predicts that the gluten-free bread segment will maintain the largest value share during the forecast period, particularly in Europe, where bread is a staple food. However, the biscuits and cookies segment is projected to experience a relatively high CAGR, with an incremental dollar opportunity of US$840.6 million by 2026. The increasing demand for convenient snacks, both at home and while traveling, is expected to drive growth in this segment.
In terms of sales channels, online platforms are anticipated to exhibit the highest value growth, outperforming supermarkets/hypermarkets and convenience stores. Analysts project a value CAGR of 14% for the online segment during the forecast period. The COVID-19 pandemic has significantly accelerated the shift toward online shopping, offering convenience and eliminating the need for physical store visits. Factors such as shopping through social media platforms, swift payment options, and access to verified product information are all expected to propel the online segment within the global gluten-free bakery products market.
Europe is poised to dominate the global gluten-free bakery product market, with the United Kingdom leading the way due to its substantial gluten-intolerant population. Retailers like TESCO and ALDI have responded by dedicating sections to gluten-free bakery products and selling these items under their own brand names. Additionally, the region boasts a millennial population willing to invest in health-conscious products, further driving demand for gluten-free bakery products. North America is expected to exhibit the highest CAGR over the forecast period, driven by an increasing number of baby boomers who prefer healthier products to reduce healthcare expenses and the rising prevalence of celiac disease.
Key players in the global gluten-free bakery products market include Pladis Global, Conagra, Inc, Rudi’s Bakery, NAIRNS OATCAKES LIMITED, Barilla Group, Mondelez International, Dr. Schar AG / SPA, Associated British Foods plc, Kinnikinnick Foods Inc., and ALDI.
Global Gluten-Free Bakery Products Industry Analysis, Size, Share, Growth, Trends, Regional Outlook, and Forecast 2021-2026 – [2023 UPDATE Available – Forecast 2023-2030*] (By Product Type Coverage, By Nature Coverage, By Sales Channel Coverage, By Geography, Leading Companies) https://www.fairfieldmarketresearch.com/report/gluten-free-bakery-products-market
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