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Latest headlines

Report: US gluten-free food retail market reaches $973 million

By Jeremy Gerrard
Got gluten-free questions? Here are the answers.
January 16, 2015

Report: US gluten-free food retail market reaches $973 millionMore than just a fad, the gluten-free market is showing it’s here to stay, according to a recent research by Packaged Facts which says the sales of gluten-free foods posted a compound annual growth rate (CAGR) of 34 percent over the five-year period.

In 2014, market sales reached $973 million.

“Retailers have embraced the gluten-free trend by stocking more gluten-free items, featuring them in store, and launching their own private label brands. In addition, retail chains have been courting the gluten-free consumer with a variety of festivals and events,” said David Sprinkle, Packaged Facts research director.

According to Packaged Facts’ July/August 2014 survey, more than a third of consumers claim gluten-free/wheat-free is an important factor when shopping for groceries. A quarter of respondents also said they had purchased or used products labeled gluten-free in the past three months.

Sales of gluten-free are projected to exceed $2 billion in 2019, according to the research.

Several key points Packaged Facts says will favor continued growth in the category include:

-Consumer trends, including use of, interest in, and opinions about gluten-free foods;

-Growth in demographic groups showing a strong propensity to purchase gluten-free foods;

-The growing prevalence of health problems associated with diet;

-More and better-quality gluten-free food products that are readily available;

-The growing presence of large marketers in the segment; and

-A ruling by the Food and Drug Administration on the definition of "gluten free" that will level the playing field among manufacturers.

 The report can be obtained here. 

KEYWORDS: consumer trends food and beverage industry trends food and beverage manufacturing gluten-free

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Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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