Informe de análisis de tamaño, participación y tendencias del mercado mundial de harina sin gluten: descripción general de la industria y pronóstico hasta 2031

Análisis del mercado de harina sin gluten

El mercado de la harina sin gluten ha experimentado un crecimiento significativo en la última década, impulsado por la creciente concienciación sobre la enfermedad celíaca, la intolerancia al gluten y una tendencia más amplia hacia una alimentación consciente de la salud. Los consumidores buscan cada vez más alternativas sin gluten como parte de una elección o necesidad de estilo de vida, lo que estimula la demanda de productos de harina sin gluten. El mercado se caracteriza por una creciente variedad de opciones de harina sin gluten, que incluyen harina de arroz, almendras, coco y sorgo, cada una de las cuales satisface diferentes preferencias dietéticas y usos culinarios. Tanto las principales empresas alimentarias como las marcas de nicho han ampliado sus líneas de productos para incluir opciones sin gluten, que ahora están ampliamente disponibles en supermercados, tiendas especializadas en salud y plataformas en línea. El crecimiento del mercado también está respaldado por la innovación en mezclas para hornear y mezclas de harina sin gluten que tienen como objetivo reproducir la textura y el sabor de los productos tradicionales a base de trigo.

Tamaño del mercado de harina sin gluten

El tamaño del mercado mundial de harina sin gluten se valoró en USD 25,77 mil millones en 2023 y se proyecta que alcance los USD 52,11 mil millones para 2031, con una CAGR del 9,20% durante el período de pronóstico de 2024 a 2031. Además de la información sobre escenarios de mercado como el valor de mercado, la tasa de crecimiento, la segmentación, la cobertura geográfica y los principales actores, los informes de mercado seleccionados por Data Bridge Market Research también incluyen un análisis experto en profundidad, análisis de precios, análisis de participación de marca, encuesta de consumidores, análisis demográfico, análisis de la cadena de suministro, análisis de la cadena de valor, descripción general de materias primas / consumibles, criterios de selección de proveedores, análisis PESTLE, análisis de Porter y marco regulatorio.

Tendencias del mercado de harina sin gluten

“La creciente popularidad de las dietas basadas en plantas”

La creciente popularidad de las dietas basadas en plantas es una tendencia de mercado importante que está expandiendo la demanda de harinas sin gluten. A medida que más consumidores adoptan hábitos alimentarios veganos o basados ​​en plantas, buscan cada vez más productos que se ajusten a sus opciones dietéticas, incluidas las opciones sin gluten. Muchas harinas sin gluten, como las elaboradas con almendras, coco , garbanzos y arroz, son inherentemente de origen vegetal, lo que las convierte en una opción natural para las personas que evitan los productos animales. Esta superposición entre las dietas sin gluten y las basadas en plantas crea un doble atractivo para estas harinas, que satisfacen tanto a los consumidores preocupados por la salud como a aquellos con restricciones dietéticas específicas.

El aumento de la alimentación basada en plantas se debe a diversos factores, entre ellos, las preocupaciones por la salud, la sostenibilidad medioambiental y el bienestar animal. Como resultado, los consumidores no solo buscan productos sin gluten para abordar las sensibilidades al gluten, sino que también buscan opciones basadas en plantas para complementar sus opciones dietéticas. La mayor demanda de alimentos de origen vegetal ha impulsado a los fabricantes a innovar y ampliar sus líneas de productos, ofreciendo una mayor variedad de harinas sin gluten que cumplen con los criterios tanto de los alimentos sin gluten como de los veganos. Esta tendencia no solo amplía el mercado de las harinas sin gluten, sino que también se alinea con la creciente preferencia de los consumidores por productos que respalden un estilo de vida más saludable y sostenible.

Alcance del informe y segmentación del mercado de harina sin gluten

Definición del mercado de harina sin gluten

Gluten free flour is a type of flour that does not contain gluten, a protein found in wheat, barley, rye, and their derivatives. Gluten is what gives dough its elasticity and helps it rise. People with celiac disease, gluten intolerance, or those who choose to avoid gluten for dietary reasons often use gluten free flour as a substitute in cooking and baking. 

Gluten Free Flour Market Dynamics

Drivers  

• Increasing Awareness of Celiac Disease and Gluten Sensitivity

The rising awareness of celiac disease and non-celiac gluten sensitivity has significantly impacted the demand for gluten free products, particularly gluten free flour. Celiac disease, an autoimmune disorder triggered by the ingestion of gluten, affects a substantial number of individuals globally, and awareness campaigns by health organizations and advocacy groups have brought this condition into the public eye. As a result, more people are getting diagnosed and are adopting gluten free diets as a medical necessity. Additionally, non-celiac gluten sensitivity, which causes similar symptoms without the autoimmune response, has also become more widely recognized. This broader understanding has led many consumers to eliminate gluten from their diets as a precautionary or health-conscious choice, even in the absence of a formal diagnosis. This trend is driving a steady increase in the demand for gluten-free flour, as consumers seek out alternatives to traditional wheat-based products for their cooking and baking needs.    

• Expansion of the Gluten Free Food Industry

The rapid expansion of the gluten free food industry is another key driver of demand for gluten free flour. As more consumers turn to gluten free diets, the food industry has responded by significantly increasing the variety and availability of gluten free products. This expansion is evident across multiple food categories, from baked goods and snacks to ready-to-eat meals and beverages. The development of gluten free flour has been central to this growth, as it serves as a foundational ingredient in many gluten free products. Food manufacturers are investing in research and development to create gluten free flours that closely mimic the taste, texture, and baking properties of traditional wheat flour, making them more appealing to a broader audience. The proliferation of gluten free certifications and labeling has also contributed to consumer confidence and trust in these products, further driving market growth. 

Opportunities

• Growth of E-Commerce    

Online retail platforms have transformed the way consumers shop, providing them with the convenience of purchasing products from the comfort of their homes. For gluten free flour, this means that consumers can access a diverse range of products that may not be available in local stores. E-commerce allows for a wider distribution of gluten free flour brands, including niche and specialty products, which can attract health-conscious and dietary-specific shoppers who may struggle to find such items in physical stores. Furthermore, online platforms often feature detailed product information, customer reviews, and convenient delivery options, which can enhance consumer confidence and drive sales. The growth of e-commerce presents a significant opportunity for the gluten free flour market by enabling manufacturers and retailers to reach a broader audience with ease.       

• Development of Gluten free Convenience Foods  

Gluten free flour can play a crucial role in the development of convenient, gluten free options such as pre-mixed baking kits, instant soups, snack bars, and ready-to-bake goods. This trend is particularly relevant for individuals who follow gluten free diets due to health reasons or personal choice, as they seek out products that align with their dietary restrictions while offering convenience. By incorporating gluten free flour into these convenience foods, manufacturers can cater to the growing segment of time-strapped consumers who prioritize both dietary preferences and ease of preparation. Additionally, the development of innovative gluten free convenience products can capture new market segments and drive growth by appealing to a wider audience beyond traditional gluten free consumers. This opportunity allows companies to capitalize on the convergence of health trends and consumer convenience, positioning gluten free flour as a key ingredient in the future of ready-to-eat food products.

Restraints/Challenges

• Higher Cost of Production

The production of gluten free flours often involves higher costs compared to traditional wheat flour, which can significantly impact retail prices and influence consumer purchasing decisions. Several factors contribute to these increased costs. First, gluten free flours are made from specialty grains, nuts, or seeds that are typically more expensive to source and process than wheat. Additionally, maintaining a gluten free production environment requires stringent measures to prevent cross-contamination, further increasing production costs. This includes dedicated facilities, specialized equipment, and rigorous quality control, all of which add to the overall expense. These higher production costs are reflected in the retail prices of gluten free flours, which are generally higher than their wheat-based counterparts.  

• Challenges in Replicating Texture and Taste

Despite significant advancements in gluten free flour technology, replicating the texture and taste of traditional wheat-based products remains a considerable challenge. Gluten, a protein found in wheat, is responsible for the elasticity, chewiness, and structure in baked goods. When gluten is absent, achieving similar results requires the use of alternative ingredients and complex formulations. While many gluten free flours have been developed to mimic the properties of wheat flour, some still fall short in delivering the desired texture and flavor. For instance, gluten free breads and pastries might lack the same lightness or crumb structure that gluten provides, resulting in products that can be denser or crumblier. This challenge is compounded by the fact that different gluten free flours have unique properties, necessitating careful blending and formulation to achieve acceptable results.

This market report provides details of new recent developments, trade regulations, import-export analysis, production analysis, value chain optimization, market share, impact of domestic and localized market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on the market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.

Impact and Current Market Scenario of Raw Material Shortage and Shipping Delays

Data Bridge Market Research offers a high-level analysis of the market and delivers information by keeping in account the impact and current market environment of raw material shortage and shipping delays. This translates into assessing strategic possibilities, creating effective action plans, and assisting businesses in making important decisions.

Apart from the standard report, we also offer in-depth analysis of the procurement level from forecasted shipping delays, distributor mapping by region, commodity analysis, production analysis, price mapping trends, sourcing, category performance analysis, supply chain risk management solutions, advanced benchmarking, and other services for procurement and strategic support.

Expected Impact of Economic Slowdown on the Pricing and Availability of Products

When economic activity slows, industries begin to suffer. The forecasted effects of the economic downturn on the pricing and accessibility of the products are taken into account in the market insight reports and intelligence services provided by DBMR. With this, our clients can typically keep one step ahead of their competitors, project their sales and revenue, and estimate their profit and loss expenditures.

Global Gluten Free Flour Market Scope

The market is segmented on the basis of product type, source, category, application, and distribution channel. The growth amongst these segments will help you analyze meagre growth segments in the industries and provide the users with a valuable market overview and market insights to help them make strategic decisions for identifying core market applications.

Product Type

• Corn Flour
• Coconut Flour
• Bean Flour
• Amaranth Flour
• Fava Bean Flour and Flour Blends
• Maize Flour
• Others

Source

• Cereals
• Legumes

Category

• Organic
• Conventional

Application

• Ready-to-eat Food Products
• Bakery Products
• Soups & Sauces
• Others

Distribution Channel

• Grocery Stores
• Convenience Stores
• Supermarkets and Hypermarkets
• Online Stores
• Others

Global Gluten Free Flour Market Regional Analysis

The market is analyzed and market size insights and trends are provided by country, product type, source, category, application, and distribution channel as referenced above.

The countries covered in the market are U.S., Canada, Mexico, Germany, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, rest of Europe, China, Japan, India, South Korea, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, rest of Asia-Pacific, Saudi Arabia, U.A.E., South Africa, Egypt, Israel, rest of Middle East and Africa, Brazil, Argentina, and rest of South America.

North America is expected to dominate the market due to the rising prevalence of celiac disease and gluten sensitivity, which has driven a significant portion of the population to seek out gluten free alternatives. The region’s increasing awareness of gluten-related health issues has led to a growing demand for gluten free products, including flour.  

Asia-Pacific is expected to be the fastest growing due to region's significant opportunities for manufacturers to establish production facilities, due to the availability of cheap labor and abundant raw materials, such as rice, millet, and sorghum, which are commonly used in gluten free flour production. Secondly, as urbanization and income levels rise across Asia-Pacific, consumers are becoming more health-conscious and increasingly aware of the adverse effects of gluten consumption.

The country section of the report also provides individual market impacting factors and changes in regulation in the market domestically that impacts the current and future trends of the market. Data points like down-stream and upstream value chain analysis, technical trends and porter's five forces analysis, case studies are some of the pointers used to forecast the market scenario for individual countries. Also, the presence and availability of global brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.

Global Gluten Free Flour Market Share

El panorama competitivo del mercado proporciona detalles por competidores. Los detalles incluidos son una descripción general de la empresa, las finanzas de la empresa, los ingresos generados, el potencial de mercado, la inversión en investigación y desarrollo, las nuevas iniciativas de mercado, la presencia global, los sitios e instalaciones de producción, las capacidades de producción, las fortalezas y debilidades de la empresa, el lanzamiento de productos, la amplitud y variedad de productos, y el dominio de las aplicaciones. Los puntos de datos anteriores proporcionados solo están relacionados con el enfoque de las empresas en relación con el mercado.

Los líderes del mercado de harina sin gluten que operan en el mercado son:

• General Mills Inc. (Estados Unidos)
• Cargill, Incorporated (Estados Unidos)
• ADM (Estados Unidos)
• SunOpta (Canadá)
• La Compañía Scoular (Estados Unidos)
• Associated British Foods plc (Reino Unido)
• AGRANA Beteiligungs-AG (Austria)
• Alimentos naturales de Bob's Red Mill (Estados Unidos)
• Corporación Quinoa (Estados Unidos)
• Conagra Brands, Inc. (Estados Unidos)

Últimos avances en el mercado de harinas sin gluten

• En mayo de 2024, Mightylicious, una empresa especializada en galletas sin gluten, presentó su gama inaugural de mezclas de harinas premium sin gluten. La nueva línea de productos incluye tres variedades: harina multiusos, harina multiusos vegana y mezcla vegana para brownies de chocolate.
• En junio de 2023, la marca Arva Flour Mills ofreció una amplia gama de productos, que incluyen harina artesanal, mezclas para pan de cerveza, mezcla para pan de maíz y mezcla para panqueques Red Fife.

SKU-61633