United States Gluten-Free Foods Market, 2020: 9 Categories Analyzed to Achieve Sales of More than $2 Billion in 2020, up Nearly $400 Million from 2015 - Research and Markets

DUBLIN, April 07, 2017 /PRNewswire/ --

Research and Markets has announced the addition of the "Gluten-Free Foods in the U.S., 6th Edition" report to their offering.

"Gluten-Free Foods in the U.S. 6th Edition", offers analysis of gluten-free foods focuses on traditionally grain-based products in the following categories: Salty Snacks, Crackers, Fresh Bread, Pasta, Cold (ready-to-eat) Cereal, Baking Mixes, Cookies, Flour, and Frozen Bread/Dough.

As in its previous analyses of the market for gluten-free (GF) foods, the author has established two main criteria for determining whether a product falls within its market definition: whether the product could possibly contain gluten; and whether a product is clearly labeled and marketed as gluten-free.

Growth rates in the gluten-free foods market are expected to slow significantly from the high double-digit levels experienced a decade ago to solid, but less glamorous, single digit rates in the coming years. The author projects all-channel sales of gluten-free foods in the nine categories analyzed to achieve sales of more than $2 billion in 2020, up nearly $400 million from 2015.

Key Topics Covered:

CHAPTER 1 EXECUTIVE SUMMARY
Report Scope
Research Methodology
Definition of Gluten-Free Foods for Market Sizing
WHAT IS GLUTEN, AND WHY AVOID IT?
Definition of Gluten
Medical Reasons for Gluten-Free Eating
Other Motivations for Going Gluten-Free
(percent of gluten-free consumers)
MARKET TRENDS AND OPPORTUNITIES
Market Size
LEADING MARKETERS AND MARKETING INITIATIVES
THE RETAIL AND FOODSERVICE MARKETPLACE
PRODUCT TRENDS AND OPPORTUNITIES
THE GLUTEN-FREE CONSUMER
Consumers With Allergy and Gluten Concerns
Gluten and other Ingredients in the Dietary Spotlight
Gluten Intolerant Diet Watchers Highly Favor Natural and Organic Products
Gluten Intolerance Demographics
Urban Consumers Opt for Gluten-Free Foods
A Third of Consumers Report Recent Use of Gluten-Free Foods
Gluten-Free Perceived as Healthier

CHAPTER 2 WHAT IS GLUTEN, & WHY AVOID IT?
KEY POINTS
Gluten Occurs Naturally in Only Three Grains
When Eating Gluten Is Not an Option
Gluten Related Disorders
Celiac Disease
Dermatitis Herpetiformis
Gluten Ataxia
Wheat Allergy
Non-Celiac Gluten Sensitivity
Weakened Intestinal Barrier May Be at Fault
More Than Gluten May Be Involved
Food Allergies Affect More Than 8 Million Americans
The Food Allergen Labeling and Consumer Protection Act of 2004
The Big 8
Food Additive Intolerance
Reactions to Allergens and Additives
Allergic Reaction to Additives Relatively Small
Severe Allergic Reactions
Allergy Increases May Be Due to Better Reporting
Food Intolerances
Food Sensitivity
Consumers Alter Habits To Deal With Allergies
Dining Away From Home
When Gluten-Free Is a Choice
FDA's Regulation of Gluten-Free Claims
Gluten-Free Terms
Inside the Regulation

CHAPTER 3 MARKET TRENDS & OPPORTUNITIES
KEY POINTS
Scope of Market
Retail Sales in Key Categories Approach $1.6 Billion in 2015
MARKET AND CATEGORY SALES TRENDS
Growth of Gluten-Free Foods Remains Strong, But Is Slowing
GLUTEN-FREE FOOD USAGE TRENDS AND CONSUMER PERSPECTIVES
Purchase Rate of Gluten-Free Foods Shows Significant Increase
Motivations for Use Reflect a Market in Transition
Snack Foods Especially Popular Among Gluten-Free Consumers
Satisfaction With Range and Quality of Gluten-Free Foods GrowsAnd So Does Dissatisfaction
Going Above and Beyond with Labeling
Perception of Gluten-Free as a Gimmick or a Fad Increases
GLUTEN-FREE MARKET TRENDS AND INFLUENCES
Celiac Prevalence Plateaus While Gluten-Free Eating Triples
U.S. households presently watching diet)
Free From Is a Top Criterion for Healthy Foods
Many People Who Choose to Eat Gluten-Free Do Feel Better
Ancient Grains Satisfy a Multitude of Consumer Demands
Half of Consumers Say Ancient Grains Are Healthier
Ancient Grains Are Spared the Stigma of Refined Carbs
Weight Loss and Eating Gluten-Free
Gluten-Free May Be Losing Some Marketing Edge
MARKET FORECAST
Forecasts a $2 Billion Market in 2020

CHAPTER 4 COMPETITIVE ENVIRONMENT
KEY POINTS
MARKETER LANDSCAPE
Category Leadership
Pinnacle Foods Acquires Boulder Brands
Permira Acquires Medora Snacks with Global Expansion in Mind
Enjoy Life Foods Joins Mondelez International
MARKETER SNAPSHOTS
THE HAIN CELESTIAL GROUP
B&G FOODS
BLUE DIAMOND GROWERS
BOB'S RED MILL NATURAL FOODS
TH FOODS (CRUNCHMASTER AND HARVEST STONE)
SNYDER'S-LANCE
GENERAL MILLS
Food Should Taste Good
PAMELA'S PRODUCTS
ANCIENT HARVEST
ENJOY LIFE FOODS
INVENTURE FOODS
LUNDBERG FAMILY FARMS
MEDORA SNACKS
MARY'S GONE CRACKERS
NATURE'S PATH FOODS
PRODUCT CATEGORY SALES AND TRENDS
Gluten-Intolerant Consumers Show Increased Use of Traditionally Grain-Based Foods
Salty Snacks Account for Over 40% of 2015 Gluten-Free Sales
Category Snapshot: Salty Snacks
Category Snapshot: Crackers
Category Snapshot: Fresh Bread
IDDBA Trends Forecast Sees Opportunity in Ancient Grains, Gluten-Free
Gluten-Free Consumers Still Want Better Bread Products
Category Snapshot: Cold Cereal
Category Snapshot: Cookies and Sweet Baked Goods
Survey Responses, 2015
Category Snapshot: Baking Mixes and Flour

CHAPTER 5 THE MARKETPLACE: RETAIL AND FOODSERVICE
KEY POINTS
FOOD REGULATION AND BEST PRACTICES
more closely, 2015 (percent of adults)
food safety more closely, 2015 (percent of adults)
FDA's Allergen and Gluten Regulations Do, and Don't, Extend to Foodservice
Allergen Labeling
Gluten-Free Labeling
Food Marketing Institute Advises on In-Store Protocols
Gluten-Free Training, Certification Programs Available for Restaurants
Beyond Shelf Tags: Retailers Invest in Gluten-Free
Fills Need for Fresh Bakery Items
Bakehouse Items Make Passover Sweeter
The Newly Gluten-Free Get Expert Guidance From Whole Foods
Loan Program Demonstrates Support for Local Gluten-Free Producers
Trader Joe's Invigorates Gluten-Free With Frequent Product Rollouts
ALDI Stakes Claim to Health and Wellness Leadership
More Gluten-Free Products in Target Revamp
Coborn's G Free Bakery Fare Is Selling Like Hotcakes
Merchandising Gluten-Free: Dedicate or Integrate?
THE GLUTEN-FREE GROCERY SHOPPER
Gluten-Free Shopping a Positive Experience for Most
consumers)
Gluten-Free Consumers Are Mindful Shoppers
Store-Made, Pre-Cooked Meals Favored by Gluten Intolerant
Watching Diet, 2016 (percent of U.S. households)
Gluten-Intolerant Households Shop Natural Chains at Twice the Average Rate
Gluten-Free on the Menu
Restaurant Penetration of Gluten-Free Skyrockets to 24%
Fast-Casual, Casual Restaurants Most Likely to Offer Gluten-Free Fare
Midwest Shows Above-Average Gluten-Free Menu Penetration
Menus with American Cuisine Account for 25% of Gluten-Free Items
Nearly 25% of Gluten-Free Menu Items Are Entrées
Nearly 40% of Gluten-Free Menu Items Include Cheese
Chefs: Gluten-Free Cuisine Cools Somewhat as a Culinary Trend for 2016
THE GLUTEN-FREE DINER
Half of Consumers Use Nutritional Information at Restaurants
One-Fifth of Gluten-Free Shoppers Are Also Gluten-Free Diners
Zagat: Four in 10 Avid Diners Think Gluten-Free is Passé; Most Disagree
Millennials Are Food-Flexible Diners
Gluten-Freers Have Strong Opinions About Fast Food
Meal Kits: Industry Disrupter?
Love With Food Acquires Three Gluten-Free Rivals in Two Years

CHAPTER 6 PRODUCT DEVELOPMENT AND MARKETING TRENDS
KEY POINTS
Clean Ingredients: Simpler, Fewer, Minimally Processed
Quinn Snacks Takes Transparency to New Level
Simply 7 Snacks Founded on Principle of Clean, Simple Ingredients
One Degree Organics Advances Veganic Farming Practices
New Gluten-Free Food Products Are Powered by Plant Protein
Pulses Ideally Suited to Gluten-Free Snacks and Pastas
Waves of Grain
Desire to Eat More Whole Grains Draws Consumers to the Ancients
Consumers Seek Out Sprouted Grains for Health, Nutrition
SELECTED NEW GLUTEN-FREE PRODUCTS
Lundberg Rice Chips

CHAPTER 7 THE CONSUMER: OPINIONS, PREFERENCES, INFLUENCES, BEHAVIORS
KEY POINTS
Methodology
Demographic Indicators
GLUTEN AVOIDANCE IN FOOD INTOLERANCE AND DIETARY CONTEXT
Consumers With Allergy and Gluten Concerns
Gluten and other Ingredients in the Dietary Spotlight
Gluten Intolerant Diet Watchers Highly Favor Natural and Organic Products
Higher Education, Aging Are Factors In Diet Watching
U.S. adults)
Gluten Intolerance Demographics
Urban Consumers Opt for Gluten-Free Foods
THE GLUTEN-FREE CONSUMER
A Third of Consumers Report Recent Use of Gluten-Free Foods
Younger Adults With Children Are Above Average in Gluten-Free Consumption
Gluten-Free Perceived as Healthier
Multiple Health Reasons Motivate Core Group of Gluten-Free Food Buyers

For more information about this report visit http://www.researchandmarkets.com/research/phw84w/glutenfree_foods

Media Contact:

Laura Wood, Senior Manager
[email protected] 

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SOURCE Research and Markets

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