The Global Gluten-Free Food Market is a serious category in thefood industry and has been old news for more than a decade. It began as a hip food trend but turned into what we have today as many individuals benefit from it in a big way, and also because itcontinues to evolve as well. Consumers were usually faced with the challenge of where they could findalternatives for wheat flour.
The first range of products advertised as gluten-free contained things likehydrocolloids, gums, and rice flour. Today however, as manufacturers know better, products often contains fewer additives and more ‘real-food oringredients’ such as pulses, fiber, grain or grain powders that actually boost thehealth attributes of mostgluten-free food offerings today and in many cases are matching up to other more intense, wholesome diets like thegrain-free and Paleo-Diets.
Foods with gluten in them are a matterconcern as they aren’t good for individuals with celiac disease and gluten-related allergies and intolerances. So being aware of what gluten is and the foods that don’t have it resulted in the better management of these food-related issues for about 1- 2% of the world’s population. Of course, this number keeps on growing, so today it’s a lot more than that and has had apositive influence on the growth of this market. New data projects expansion of the same atCAGR of 7.6% and that it would reach a value ofUSD 6.47 Bn by 2023.
Gluten is used to refer to thisprotein that is found in all products that are, or have been made out ofwheat, barley, rye, and triticaleincluding durum spelt, and farro. These are intermediary foods that later on go into the making of everyday items likepasta, bread, barley-based products, like malt, food colourings, malt vinegar, and beer. There are still traces of gluten in other less obvious foods too like salad dressings, soups, and sauces.
People who do have gluten allergies don’t consumer gluten foods because of the adverse, even fatal reactions that it could lead to, and the only safe, permanent fix is a diet free of it. Luckily for them, a lot offoods that usually contain gluten now thealternatives without any gluten in them.
Certain individuals have asensitivity towards gluten to a certain degree. Here theyexperience digestive issues such asbloating, abdominal pain, fatigue,headaches after eating gluten foods. In these instances, simply omitting these foods, with the help of mild medications resolves the issues, and any symptoms they might have.
Then some people have been diagnosed withan autoimmune disorder called Celiac disease. Here it’s more serious and consumption of gluten can result in damages to intestinal damage,physical pain, andpoor nutrient absorption. It is possible for some individuals with this issue to not exhibit any symptoms at all, but either way,bothgroups still have to avoid all forms and traces of gluten.
There is a third group that sticks togluten-free diets mainly for weight loss,health reasons only. Some of them could exhibit conditions similar to what’s seen with gluten allergies and celiac disease, even though they have not been diagnosed with either, and this is referred to asNCGS ornon-celiac gluten sensitivity. Here, it’s just a nutritional thing.