Copy of ESM The gluten-free bakery market - France

Bakeries are an essential part of French food consumption, particularly when it comes to bread: 95% of French people say they eat bread at least once a week, and 75% of them buy it from an artisan baker. [CHD Expert] In 2022, the French baguette even made it into UNESCO's intangible heritage list, in order to showcase French artisan know-how. [Ministry of Culture] For several years now, we've been witnessing a boom in gluten-free diets. This diet is compulsory for celiac patients, but they represent only 1% of the world's population. If the penetration rate of gluten-free diets is much higher, it's because they can satisfy a part of the population that is intolerant or sensitive to gluten and presents the following symptoms: irritable bowel syndrome, joint pain, chronic fatigue.[LSA] Nevertheless, social networks and influencers have seized on this trend to claim slimming and anti-imperfection effects for the skin, making gluten-free part of a more general "Healthy" trend . But then, what is gluten? It's a plant protein found in the following cereals: Rye, oats, wheat (including spelt and kamut), barley and triticale, all products derived from these cereals contain gluten: flour, pasta and cake doughs, couscous, ...[Coeliaque.Quebec] Almost all bakery products (bread, viennoiserie, pastries) contain gluten.