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    Gluten-free Foods Not Just for Those with Celiac Disease

    More than a quarter of consumers eat such foods for weight loss: Mintel

    Consumer interest in gluten-free offerings continues to rise, and according to recent research from Mintel, it’s not just those who suffer from a gluten allergy who stock their pantries with these wheat-free products.

    In fact, 65 percent of consumers who eat or used to eat gluten-free foods do so because they believe them to be healthier, and 27 percent eat them because they think such foods help with weight loss efforts.

    Amanda Topper, food analyst at Mintel, finds it “interesting to see that consumers think gluten-free foods are healthier and can help them lose weight because there’s been no research affirming these beliefs.”

    “The view that these foods and beverages are healthier than their gluten-containing counterparts is a major driver for the market, as interest expands across both gluten-sensitive and health-conscious consumers,” Topper added.

    Sales in the gluten-free food and beverage market are estimated to reach $10.5 billion in 2013, and from 2011-13, the market experienced 44 percent growth.

    While the incidence of celiac disease affects only 1 percent of the U.S. population, Mintel’s research finds that there has been strong interest in gluten-free food and beverage for reasons other than gluten allergy.

    Over a third (36 percent) of Americans who eat or used to eat gluten-free foods say they do so for reasons other than sensitivity, 7 percent say they eat them for inflammation and 4 percent say they purchase them to combat depression.

    “When looking at the top 10 gluten-free food product claims in Mintel’s Global New Products Database, after gluten-free and low/no/reduced allergen, there also are product claims associated with being natural and free of additives or preservatives,” concluded Topper. “The positioning of gluten-free products as having multiple health benefits, such as low fat or no animal ingredients, may be leading to consumer perceptions that gluten-free products are healthier than products that contain gluten.”

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