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Food Allergy, Intolerance Sector to Hit $26B by 2017

LONDON—The global food allergy and intolerance products market is projected to exceed $26 billion by 2017, according to a new report from The sector’s explosive growth is expected to continue due to increased diagnosis of digestive health conditions, growing interest for wheat-free and gluten-free diets, improved labeling regulations, and tastier and innovations in the category.

According to the “Food Allergy and Intolerance Products: A Global Strategic Business Report," the rise in consumer base has manufacturers investing in “free-from" foods such as those containing less or no gluten, wheat, lactose, cow's milk, nuts, egg, soy and ominous additives.

Current R&D activities are focusing on improvements to food allergy product taste and texture. The market witnessed an avalanche of new product launches in 2010 with savory snacks, energy bars, baking ingredients/mixes, chocolates, and cookies topping the list of new gluten-free introductions. Consumers now have a variety of options to choose from in the baked products category, including baking mixes, breads, bagels, muffins, entrees, cakes, cookies, doughnuts, baking mixes, pastas, pizza, cereals, snack foods and soups. In addition to a variety of gluten-free grains, starches, flours and seeds are available to make baked items. The large rise in demand for lactose free products has also led several companies to focus on formulation of dairy-free products, through modification of the processing techniques and dosages.

The biggest market for food allergy and intolerance products is the Untied States, where an estimated 10% of the population have difficulties digesting gluten. Gluten-free foods represent the fastest-growing segment. While gluten-free foods have been targeted at celiac suffers who are required to avoid gluten to lead a healthy life, the products also are embraced by people who perceive that gluten-free diet can help in treatment of disorders such as autism, chronic fatigue, schizophrenia, attention deficit disorder, multiple sclerosis, migraine and fertility problems.

The consumer base for gluten-free diets comprises a greater proportion of non-celiacs, mainly due to growing concerns related to symptoms associated with celiac disease and wrong self-diagnosis among the non-celiac sufferers. The sector also is being driven by celebrities endorsing gluten-free and wheat-free diets as a weight-loss regimen.

The report contains insight on the marketplace, including historic and forecast data for the period 2003-2017. The industry is discussed in-depth, with analysis of key players, their products and strategic activities; trends; product launches; innovation; regulatory affairs and more.

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