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North America Gluten Free Flour Market size to exceed $ 135Mn by 2026

  • Published Date: August 26, 2020

North America Gluten Free Flour Market size is set to surpass USD 135 million by 2026, according to a new research report by Global Market Insights Inc.

Gluten free products are prescribed to individuals suffering from celiac disease or having gluten intolerance as gluten is a completely indigestible protein. Rising concerns about digestive and gastrointestinal problems caused due to gluten intolerance. Increasing awareness among people regarding the need for a healthy consumption pattern is likely to further boost the growth of the market.

High protein, fiber, micronutrient & antioxidant content in amaranth flour to trigger the growth of North America gluten free flour market

Market for amaranth flour observes rapid growth rate of over 9% through 2026, owing to health benefits offered including properties such as rich in protein, fiber, micronutrients and antioxidants. Amaranth flour is rich in manganese, magnesium, phosphorous and iron. Amaranth helps in protecting brain function, protects against certain neurological conditions, improves DNA synthesis and muscle contraction, improves bone health and helps in formation of blood.

Shifting consumer preference towards the need to practice healthy dietary habits, especially among the geriatric population, is likely to raise the demand for amaranth flour in the forecast period. Ageing population with chronic health problems such as diabetes, blood pressure, heart problems and obesity are increasingly shifting their focus towards consumption of nutritious foods such as amaranth flour is likely to further augment the market trends.

Browse key industry insights spread across 160 pages with 135 market data tables and 35 figures & charts from the report, “North America Gluten Free Flour Market Statistics By Product (Corn Flour, Coconut Flour, Bean Flour, Amaranth Flour, Fava Bean Flour & Flour Blends, Others), By Source (Cereals, Legumes), By Application (Ready-to-eat Food Products, Bakery Products, Soups & Sauces, Others), By Distribution Channel (Grocery Stores, Convenience Stores, Supermarkets/Hypermarkets, Others), Industry Analysis Report, Country Outlook Application Potential, Price Trends, Competitive Market Share & Forecast, 2020 – 2026” in detail along with the table of contents:

Increasing consumption of tortillas, tacos and bakery products may foster North America gluten free flour industry outlook

Increasing consumer preference towards consumption of tortillas, tacos and other baked products while maintaining health balance is likely to aid in the growth of gluten free flour market. The market size for bakery products was value at over USD 24 million in 2019. Fresh bread, cookies, crackers, pastries, doughnuts, bakery snacks, tortillas, fresh rolls, buns, hamburger, hot dog rolls are few of the snacks preferred by people of North America. The desire to enjoy these snacks coupled with the need to avoid flavored and artificial ingredients in the products may propel the growth of North American gluten free flour market.

Consumption of baked goods such as bread and bread products, buns, hamburgers, muffins, and cakes is on a rise in the U.S. and Canada with consumers preferring healthy baked goods without compromising on its sweetness, taste and flavor, which is likely to boost the demand for gluten free flour in bakery applications .The shifting consumer preference from processed foods to foods with natural ingredients may raise the demand for North America gluten free flour market.

Ingredient Innovation towards taste & texture enhancement to trigger the demand for Gluten free flour

Market players are focusing on ingredient innovation through extensive research and development activities. For instance, Nutriati, Inc. and its commercialization partner, PLT Health Solutions has developed Artesa chickpea flour provides mouthfeel and texture characteristics which are similar to that of wheat flour. Besides, the flour has a protein content of 12% or more, which is twice the protein content of some other gluten-free flours. Furthermore, Pilling foods developed a gluten free flour replacement called Good Eats: Bakers Blends Complete Flour Replacement with the help of food science experts at the Canadian Food & Wine Institute (CFWI) Innovation Centre. It is available in regular and chocolate flavor and is a high source of fiber.

Various players are acquiring firms and increasing production capacity to strengthen regional presence and utilize well established distribution networks. The primary market players include General Mills, AGRANA Beteiligungs- The Pillsbury Company, and The Hain Celestial Group.

Authors: Kunal Ahuja, Kritika Mamtani