The Gluten Free Food Market
1.1 Market definition
Gluten is a substance resulting from the processing of certain cereals (wheat, rye, barley, oats). Present in nearly 70% of agri-food products ( Vitagora ), it can be harmful to persons diagnosed as intolerant or allergic
In France, the offer is controlled by the Association française des intolérants au gluten (AFDIAG), created in 1989 to ensure the labelling of gluten-free products ( AFDIAG ).
Some of the most frequently sold gluten-free products include
- The beer;
- Aperitif biscuits;
- The bread;
- The sweet grocery store;
- The salty grocery store;
- Prepared dishes.
The global market for gluten-free foods is burgeoning (11.6% growth in value between 2016-2021) as well as the French market
Pulled by a diversification of the offer gluten-free products, the market also benefits from consumer sympathy, as gluten-free products are often associated with a healthier diet
The enthusiasm for "gluten-free" has convinced the most large agri-food groups s to position itself in this segment, alongside the smaller players : pioneers in the segment or specialising in "organic" foods.
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