Gluten-Free Bakery Premixes Market size is anticipated to grow at a rapid pace over the projected timeframe 2021-2027. This growth is attributable to the increasing occurrence of celiac disease, a serious autoimmune disease caused as a reaction to consuming gluten. According to the non-profit organization Beyond Celiac, the disease can cause infertility, neurological disorders, low bone density, and certain types of cancer. Growing public attention towards the fact that there are no pharmaceutical treatments or cures for celiac disease is influencing people to adopt gluten-free diets.
The cost-effectiveness of gluten-free products will play a major role in propelling the gluten-free bakery premixes industry forward. Besides the cost factor, the popularity of gluten-free bakery products is driven by the increased health consciousness of consumers to prevent lifestyle-associated problems such as obesity, heart disease, metabolic syndromes, and others. The expanding availability of gluten-free goods at low prices will boost their adoption among consumers who are paying increasing attention towards their diet and wellbeing.
Considering the product landscape, the gluten-free bakery premixes market is segmented into bread and non-bread products. Among these, the non-bread segment is expected to witness substantial demand through 2027. Pizza bases, hamburgers, cakes, pastries, and muffins fall into this category. The growing consumer inclination towards fast foods and the increasing number of fast-food chains is leading to the rise in gluten-free food consumption. In September 2021, American fast-food chain Wendy’s announced that it will serve new gluten-free fries. Consumers are also demanding confectionery products with gluten-free ingredients. These factors are driving the adoption of gluten-free bakery premixes across restaurants and confectionery shops.
In terms of the end-user, the gluten-free bakery premixes industry is slated to witness tremendous opportunities across the bakeries segment. This can be credited to the rise in the number of bakeries providing gluten-free alternatives, especially in Europe and North America. Increased consumer focus over healthy living is a key driver of gluten-free sales in these markets. Due to this, there is massive untapped potential for bakers to develop better-quality products with extra nutritional benefits. Bakers are focusing on expanding their product range with customized ingredients including gluten-free premixes to tap into this potential.
North America gluten-free bakery premixes market share will expand at a notable CAGR between 2021 and 2027. The regional demand is growing due to high awareness and purchasing power. Consumer demand for clean label and gluten-free products is on the rise owing to increased focus over diet and lifestyle. The risk of celiac disease and other health problems due to gluten consumption is driving new innovations in the gluten-free space.
Melinda's Gluten-free Bakery, Myosyn Industries Pty Ltd, Watson, Inc., Lesaffre et Compagnie, SA, Naturally Organic, Bakels Group, Choices Gluten-free, Caremoli SPA, and Theodor Rietmann GmbH are some of the major producers of gluten-free bakery premixes. Companies are focusing on introducing new products in the market to meet the growing demand. In December 2020, for instance, Biospringer, a business unit of Lesaffre, had launched Springer Proteissimo 101, a nutrition-rich, gluten-free, and vegan ingredient for plant-based foods.
Public concerns towards health and wellbeing has increased considerably since the outbreak of the coronavirus pandemic. The majority of people have started paying increasing attention towards their diet and lifestyle, leading to a surge in gluten-free consumption. Since celiac disease is associated with a range of severe health conditions, gluten-free products are experiencing demand. The Celiac Disease Foundation Medical Advisory Board reports that although there are no studies that link celiac disease with increased risk of COVID-19 illness, a small percentage of patients with the rare complication of type-2 refractory celiac disease may experience severe COVID-19 complications. Growing awareness towards these factors will augment the gluten-free bakery premixes market share during 2021-2027.