Dallas/PRNewswire -- The report "Gluten-Free Products Market by Type (Bakery & Confectionery, Snacks, Breakfast Cereals, Baking Mixes & Flour, and Meat & Poultry Products), Sales Channel (Natural & Conventional) & Geography - Global Trends & Forecasts to 2019" by MarketsandMarkets, defines and segments the gluten-free products market with an analysis and projection of the size of the global market, in terms of value and volume. It also identifies the driving and restraining factors of this market with analyses of the trends, opportunities, burning issues, winning imperatives, and challenges. The gluten-free products market is segmented on the basis of type, their sales channel, and geographical split.
The size of the Gluten-Free Products Market is projected for types such as bakery & confectionery, breakfast cereal, snacks, baking mix & flour, and meat & poultry products, based on the key regions such as North America, Europe, Asia-Pacific, and Rest of the World (ROW). In 2013, North America dominated the gluten-free products market, followed by Europe. The market is projected to reach $6,839.9 million by 2019.
The increase in population has a tremendous impact on the global food supply. The nutrition and quality concerns of the food have received widespread attention. Various government and private industries have come a long way to achieve high standards for safe, unadulterated, and nutritious food. The gluten-free products market has witnessed a revolution where these products were seen as a specialty product for a niche market, and today they are known as mainstream sensation products. Millions of people in the world are following a gluten-free diet and this has become an identity for those who have stopped consuming gluten containing cereals such as wheat, barley, and rye. The North American region constitutes the largest market, dominated by U.S., followed by Europe. North America is projected to witness the highest growth rate in the market.
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Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.