Surging health consciousness and consumer preference for foods containing natural ingredients could generate new growth strides in the North America gluten free flour market over the coming years. Increasing number of celiac disease patients and ageing population across North America could spark product demand over time. Implementation of various strategic initiatives by hypermarket stores such as advertisement through flyers and brochures as well as rising number of people consulting dieticians could likely drive industry expansion.
Gluten free flour derived from legumes has certain environmental benefits as it generates its own nitrogen through symbiotic action with soil microbes and cancels the requirement of artificial nitrogen fertilizers. As a result, there is rising cultivation of legumes such as chickpeas, beans, soybeans, broad beans, peanuts, and lentils in the region.
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With growing product awareness, companies operating in the North America gluten free flour business are introducing new products. For instance, in 2016, gluten free product manufacturer, Bob’s Red Mill Natural Foods launched the Paleo Baking Flour, its new, gluten free and grain free blend of coconut flour, almond flour, tapioca flour, and arrowroot starch.
Driven by these developments, Global Market Insights, Inc., suggests that the North America Gluten Free Flour Market may grow over USD 135.33 million by 2026. This growth can be credited to robust investments in R&D by manufacturers and increasing experiments with a variety of gluten free flour compositions.
Mentioned below are some of the key trends that may propel North America gluten free flour market outlook:
1) Robust demand for natural ingredients
Consumer are increasingly preferring cakes, pastries, bread, hot dog rolls, hamburgers and buns that are made using natural ingredients and do not compromise on taste and sweetness. Growing ageing population and prevalence of chronic diseases such as obesity, heart problems, blood pressure and diabetes could boost the popularity and consumer inclination towards gluten free flour.
2) Increasing footfall across supermarkets
Many consumers nowadays prefer buying gluten free flour from supermarkets or hypermarkets owing to the availability of a wide range of brands under a single roof. Supermarkets provide offers and discounts as well as have a dedicated section for gluten free products, which enables an enhanced shopping experience to consumers. Speculations have it that the hypermarket stores segment is projected to register USD 63.42 million over the forecast period.
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3) Growing awareness about amaranth flour
Amaranth contains lysine, the essential amino acid, and has 12% – 17% protein. It has low saturated fats and a high fiber content that facilitates its use as a gluten free flour. The amaranth flour segment is estimated to record a CAGR of 16% in the upcoming years. Rising health consciousness and awareness regarding the potential benefits of amaranth flour including its richness in fiber, protein, antioxidants and micronutrients could attract consumers.
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