Healthy living
Dough not disturb
Consumers are increasingly seeking to avoid gluten, as well as dairy allergens – not least because of the known general health benefi ts (and protection) such avoidance provides. Yet, despite the so-called ‘Free-From’ (dairy/gluten) products space witnessing signifi cant growth in recent years, manufacturing challenges persist given dairy and gluten ingredients customarily provide a particular taste and/or texture. Martin Morris speaks to Bradley Grimshaw, managing director, Dr Schär (UK) and Miriam Ueberall, vice-president R&D Kraft Heinz International, to fi nd out more.
he global gluten free product market – estimated at $4.3bn in 2021 – is projected to reach $6.2bn by 2030, giving a CAGR of 7.7% according to Spherical Insights. Such metrics are hardly surprising, given changing lifestyles and – more specifically – the increasing global prevalence of coeliac disease (where the immune system literally attacks the individual’s own tissues when gluten is consumed), which affects an estimated 1.4% of the population. It’s a figure that’s likely to increase as improvements in diagnostic technologies and general medical science enable strategies for more accurate disease diagnosis. As a result, demand for gluten-free foods increases too.
T Low bar
The definition of ‘Free-From’, however, is a broad one and can include many food products/
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supplements, so long as they’re characterised by the absence of a component, be it lactose, gluten or other allergens. While cynics charge that this is a low bar, what has been evident in recent years – both pre and post-Covid-19 – has been a shift in market dynamics.
Prior to the Covid-19 pandemic, the number of working women had already been increasing; and with it, a growing reliance on gluten-free ready meals and convenience foods. In response there was a significant increase in the number large retail formats globally – including convenience and speciality stores – offering gluten-free products in anticipation of this market continuing to grow. And since the emergence of Covid, there have been further changes. As Bradley Grimshaw, managing director, Dr Schär (UK) explains: “Consumers have been consuming more
Ingredients Insight /
www.ingredients-insight.com
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