Rapport d’analyse de la taille, de la part et des tendances du marché mondial de la farine sans gluten – Aperçu et prévisions de l’industrie jusqu’en 2031

Analyse du marché de la farine sans gluten

Le marché de la farine sans gluten a connu une croissance significative au cours de la dernière décennie, stimulée par une sensibilisation croissante à la maladie cœliaque, à l'intolérance au gluten et à une tendance plus large vers une alimentation soucieuse de sa santé. Les consommateurs recherchent de plus en plus des alternatives sans gluten dans le cadre d'un choix de vie ou d'une nécessité, ce qui stimule la demande de produits à base de farine sans gluten. Le marché se caractérise par une variété croissante d'options de farine sans gluten, notamment la farine de riz, d'amande, de noix de coco et de sorgho, chacune répondant à différentes préférences alimentaires et utilisations culinaires. Les grandes entreprises alimentaires et les marques de niche ont élargi leurs gammes de produits pour inclure des options sans gluten, qui sont désormais largement disponibles dans les supermarchés, les magasins de santé spécialisés et les plateformes en ligne. La croissance du marché est également soutenue par l'innovation dans les mélanges de pâtisserie et de farine sans gluten qui visent à reproduire la texture et la saveur des produits traditionnels à base de blé.

Taille du marché de la farine sans gluten

Français La taille du marché mondial de la farine sans gluten était évaluée à 25,77 milliards USD en 2023 et devrait atteindre 52,11 milliards USD d’ici 2031, avec un TCAC de 9,20 % au cours de la période de prévision de 2024 à 2031. En plus des informations sur les scénarios de marché tels que la valeur marchande, le taux de croissance, la segmentation, la couverture géographique et les principaux acteurs, les rapports de marché organisés par Data Bridge Market Research comprennent également une analyse approfondie des experts, une analyse des prix, une analyse de la part de marque, une enquête auprès des consommateurs, une analyse démographique, une analyse de la chaîne d’approvisionnement, une analyse de la chaîne de valeur, un aperçu des matières premières/consommables, des critères de sélection des fournisseurs, une analyse PESTLE, une analyse Porter et un cadre réglementaire.

Tendances du marché de la farine sans gluten

« Popularité croissante des régimes alimentaires à base de plantes »

La popularité croissante des régimes à base de plantes est une tendance importante du marché qui accroît la demande de farines sans gluten. Alors que de plus en plus de consommateurs adoptent des habitudes alimentaires végétaliennes ou à base de plantes, ils recherchent de plus en plus de produits qui correspondent à leurs choix alimentaires, y compris des options sans gluten. De nombreuses farines sans gluten, telles que celles à base d'amande, de noix de coco , de pois chiche et de riz, sont intrinsèquement végétales, ce qui en fait un choix naturel pour les personnes qui évitent les produits d'origine animale. Ce chevauchement entre les régimes sans gluten et à base de plantes crée un double attrait pour ces farines, s'adressant à la fois aux consommateurs soucieux de leur santé et à ceux qui ont des restrictions alimentaires spécifiques.

L’essor de l’alimentation à base de plantes est motivé par divers facteurs, notamment les préoccupations concernant la santé, la durabilité environnementale et le bien-être animal. Par conséquent, les consommateurs recherchent non seulement des produits sans gluten pour répondre aux sensibilités au gluten, mais également des options à base de plantes pour compléter leurs choix alimentaires. La demande accrue d’aliments à base de plantes a incité les fabricants à innover et à élargir leurs gammes de produits, en proposant une plus grande variété de farines sans gluten qui répondent à la fois aux critères sans gluten et végétaliens. Cette tendance élargit non seulement le marché de la farine sans gluten, mais s’aligne également sur la préférence croissante des consommateurs pour des produits qui favorisent un mode de vie plus sain et plus durable.

Portée du rapport et segmentation du marché de la farine sans gluten

Définition du marché de la farine sans 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

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

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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

Le paysage concurrentiel du marché fournit des détails par concurrents. Les détails inclus sont la présentation de l'entreprise, les finances de l'entreprise, les revenus générés, le potentiel du marché, les investissements dans la recherche et le développement, les nouvelles initiatives du marché, la présence mondiale, les sites et installations de production, les capacités de production, les forces et les faiblesses de l'entreprise, le lancement du produit, la largeur et l'étendue du produit, la domination des applications. Les points de données ci-dessus fournis ne concernent que l'orientation des entreprises par rapport au marché.

Les leaders du marché de la farine sans gluten opérant sur le marché sont :

• General Mills Inc. (États-Unis)
• Cargill, Incorporated (États-Unis)
• ADM (États-Unis)
• SunOpta (Canada)
• La société Scoular (États-Unis)
• Associated British Foods plc (Royaume-Uni)
• AGRANA Beteiligungs-AG (Autriche)
• Aliments naturels Bob's Red Mill (États-Unis)
• Quinoa Corporation (États-Unis)
• Conagra Brands, Inc. (États-Unis)

Dernières évolutions sur le marché de la farine sans gluten

• En mai 2024, Mightylicious, une entreprise spécialisée dans les biscuits sans gluten, a dévoilé sa gamme inaugurale de mélanges de farines sans gluten de qualité supérieure. La nouvelle gamme de produits comprend trois variétés : farine tout usage, farine tout usage végétalienne et mélange de brownie au chocolat végétalien
• En juin 2023, la marque Arva Flour Mills proposait une gamme diversifiée de produits, notamment de la farine artisanale, des mélanges pour pain à la bière, des mélanges pour pain de maïs et des mélanges pour crêpes Red Fife

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