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MARKET SUMMARY

1.1 Definition and presentation

Gluten is a substance derived from the processing of certain cereals (wheat, rye, barley, oats), present in almost 70% of food products. It can be harmful for people diagnosed with intolerance or allergy. Some of the best-selling gluten-free products are: Beer; Biscuits for aperitifs; Pasta; Bread; Confectionery; Salty; Ready meals.

The global market for gluten-free foods is expanding rapidly, as is the Italian market, which has recently experienced double-digit growth. Driven by a diversification of gluten-free products from the supply side, the market also benefits from consumer sympathy, as gluten-free products are often associated with a healthier diet. The progressive interest in health and food balance is partly responsible for the boom in consumption even by those who are not celiac.

The "gluten-free" craze has convinced the major food groups to position themselves in this segment, alongside the small players: pioneers in the segment or specialists in "organic" food. In addition, catering also leads sales, with more than half of all restaurants in Italy offering gluten-free solutions.

DEMAND ANALYSIS

MARKET STRUCTURE

ANALYSIS OF THE OFFER

RULES AND REGULATIONS

POSITIONING OF THE ACTORS

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in 40 pages
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Analysts

chargé d'études économiques, Xerfi

Hugo Schott

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Associate Consultant

Mathieu Luinaud

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PhD Industrial transformations

Robin Charbonnier

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Analyst

Pierre Doussau

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President Ross Alumni Club France

Arnaud Walter

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Analyste de marché chez Businesscoot

Amaury de Balincourt

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Consultant

Pierrick Cudonnec

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Project Finance Analyst, Consulting

Maelle Vitry

Etudiante en Double-Diplôme Ingénieur-Manager Centrale

Héloise Fruchard

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EDHEC

Imane Essadiq

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Auditeur

Vincent Defrenet

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Eva-Garance Tison

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Market Research Analyst

Michela Grimaldi

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Azelie Prigent

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Market Research Analyst @Businesscoot

Cantiane Gueguen

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Consultant

Jules Decour

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Alexia Vacheron

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Emil Ohlsson

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Anna Oeser

Anna Oeser

Gabriel Salvitti

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