Gluten-Free Bakery Premixes Market Size, Industry Analysis Report, Regional Outlook (U.S., Canada, Mexico, Germany, UK, France, Italy, Spain, Russia, China, India, Japan, South Korea, Malaysia, Brazil, Argentina, South Africa, Saudi Arabia, UAE), Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2019 – 2025

Report ID: GMI4033




Summary Methodology

Gluten-Free Bakery Premixes Market size shall witness significant growth over the projected timespan owing to the increasing prevalence of several health diseases such as diabetes, obesity along with increasing consumer focus towards a healthy lifestyle. These products contain very small amount of wheat flour which reduces the risk of gluten allergy. Adoption of healthy lifestyle patterns has enabled manufacturers to produce gluten-free bakery products which shall accelerate the market growth.
 

Gluten-free bakery premixes are the products which contain no base flour or extremely small quantity of wheat flour. These bakery premixes form an essential part in the manufacturing of bakery products such as bread, cakes and muffins as they help to ensure the quality in a cost effective way.  These products contain unique formulations of baking ingredients that offers product consistency while providing uniform taste, texture and colour with the help of gluten-free substitutes.
 

Increasing consumer preference towards gluten-free and ready to eat products is likely to drive the bakery products demand. Presence of gluten in food products can cause celiac disease which damages the small intestine and increases the risk of long-term health complications. Gluten-free bakery premixes enhance product consistency, extend shelf life and offer a healthier option which is the key driving factor for the market. Global gluten-free products market value was amounted over at USD 3.8 billion in 2017 which shows significant opportunities for gluten-free bakery premixes market growth. Rising health consciousness among consumers along with increasing incidence of gluten intolerance is likely to drive the product demand.
 

Bread constitutes a major part of the daily diet and is also used as an ingredient in the development of various bakery products such as muffins and sandwiches owing to its nutritional benefits. Increasing consumer inclination towards low carb, high fiber food products has created demand for healthy, gluten-free bread. Global market volume for bread and bakery products amounted over at 91 million tons in 2017. Increasing health concerns towards gluten and carbohydrate consumption along with rising awareness towards the benefits of gluten-free baked products shall stimulate the gluten-free bakery premixes demand.
 

Rapid growth in bakery industry and increasing demand for healthy baked snacks is likely to boost the gluten-free muffins market size. Gluten intolerance from bakery products can cause severe damage to digestive health and can lead to nutrition loss as the digestive tract loses the ability to absorb the nutrients from food properly. Use of gluten-free bakery premixes in muffins reduces risk of inflammation and promotes a healthier lifestyle. According to the U.S. Census data and Simmons National Consumer Survey (NHCS), over 96 million Americans consumed packaged muffins in 2018. Bakery premixes help in maintaining the consistency in quality & taste of baked products, contribute to easy storage and reduce the production time which is likely to drive the gluten-free bakery premixes demand.
 

North America gluten-free bakery premixes market demand led by the U.S and Canada shall witness substantial growth during the forecasted timespan owing to the increasing prevalance of gluten intolerance and celiac disease in the region. Gluten-free products market in the U.S. was valued over at USD 7 Billion in 2016 pertaining to the increasing gluten sensitivity among consumers. Consumption of gluten-free ingredients in bakery products helps in treating chronic gastrointestinal disorder and maintains gut health. Increasing focus towards health & wellness along with rising awareness towards the adverse effects of gluten shall induce the regional growth.
 

Europe driven by France, Italy, UK, and Germany gluten-free bakery premixes market size shall exhibit significant growth during projected timeperiod pertaining to the huge demand for bakery products in the region. Baked goods retail sales in Germany amounted over 5.5 million tonnes in 2018 which is likely to have a positive impact on the gluten-free bakery premixes market growth. Increasing demand for instant and nutritious food has created high demand for convenient products which is the major driving factor for the market. Increasing innovations in the development of health ingredients in bakery products and growing consumer preference for allergy-free additives in bakery premixes is likely to fuel the product demand.
 

Asia Pacific gluten-free bakery premixes market demand led by China, India and Japan may witness substantial growth owing to the increasing consumer preference towards healthier bread-based bakery products in the region. Bakery premixes in baked products enhance the consistency, flavor, taste and texture which has significantly increased their usage in bakery industry.  Retail sales value of healthy high fiber bread in Japan amounted over USD 175 million in 2017 which is likely to trigger the gluten-free bakery premixes market share. Increasing R&D initiatives to develop healthy bakery products along with growing consumer preference for convenience foods over traditional cooked meals is likely to induce the regional growth.
 

Gluten-free bakery premixes market share is fragmented as the it consists of several small and medium market players. Companies such as Naturally Organic, Theodor Rietmann, Watson and Lesaffre et Compagnie are the major players in gluten-free bakery premixes market.
 

Gluten-Free Bakery Premixes Market, By Product, 2014-2025 (Tons) (USD Million)

  • Bread
  • Non-Bread
    • Pizza Bases
    • Cakes
    • Muffins
    • Hamburgers
    • Pastry
    • Others

Gluten-Free Bakery Premixes Market, By End-Use, 2014-2025 (Tons) (USD Million)

  • Bakeries
  • Restaurants
  • Confectionary Shops
  • Households

The above information is provided for the following regions and countries:

  • North America
    • U.S.
    • Canada
    • Mexico
  • Europe
    • Germany
    • UK
    • France
    • Italy
    • Spain
    • Russia
  • Asia Pacific
    • China
    • Japan
    • India
    • South Korea
    • Malaysia
  • Latin America
    • Brazil
    • Argentina
  • Middle East & Africa
    • South Africa
    • Saudi Arabia
    • UAE

Company Profiles:

  • Myosyn Industries Pty Ltd
  • Melinda's Gluten-free Bakery
  • Watson, Inc.
  • Naturally Organic
  • Lesaffre et Compagnie, SA
  • Theodor Rietmann GmbH
  • Choices Gluten-free
  • Bakels Group
  • Caremoli SPA
  • Theodor Rietmann GmbH

 


What Information does this report contain?

Historical data coverage: 2014 to 2018; Growth Projections: 2019 to 2025.
Expert analysis: industry, governing, innovation and technological trends; factors impacting development; drawbacks, SWOT.
6-7 year performance forecasts: major segments covering applications, top products and geographies.
Competitive landscape reporting: market leaders and important players, competencies and capacities of these companies in terms of production as well as sustainability and prospects.


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