Relatório global de análise do tamanho, quota e tendências do mercado de farinha sem glúten – Visão geral do setor e previsão para 2031

Análise de mercado da farinha sem glúten

O mercado da farinha sem glúten registou um crescimento significativo na última década, impulsionado pela crescente consciencialização sobre a doença celíaca, a intolerância ao glúten e uma tendência mais ampla para uma alimentação consciente da saúde. Os consumidores procuram cada vez mais alternativas sem glúten como parte de uma escolha ou necessidade de estilo de vida, estimulando a procura por produtos de farinha sem glúten. O mercado é caracterizado por uma variedade crescente de opções de farinhas sem glúten, incluindo farinha de arroz, amêndoa, coco e sorgo, cada uma delas atendendo a diferentes preferências alimentares e utilizações culinárias. As principais empresas alimentares e marcas de nicho expandiram as suas linhas de produtos para incluir opções sem glúten, que estão agora amplamente disponíveis em supermercados, lojas especializadas em produtos de saúde e plataformas online. O crescimento do mercado é também apoiado pela inovação em misturas para panificação sem glúten e misturas de farinha que visam replicar a textura e o sabor dos produtos tradicionais à base de trigo.

Tamanho do mercado da farinha sem glúten

O tamanho global do mercado de farinha sem glúten foi avaliado em 25,77 mil milhões de dólares em 2023 e deverá atingir os 52,11 mil milhões de dólares até 2031, com um CAGR de 9,20% durante o período de previsão de 2024 a 2031. Para além dos insights sobre cenários de mercado, tais como valor de mercado, taxa de crescimento, segmentação, cobertura geográfica e grandes players, os relatórios de mercado com curadoria da Data Bridge Market Research incluem também análise especializada aprofundada, análise de preços, análise de quota de marca, inquérito ao consumidor, análise demográfica, análise da cadeia de abastecimento, análise da cadeia de valor, visão geral das matérias-primas/consumíveis, critérios de seleção de fornecedores, análise PESTLE, análise de Porter e enquadramento regulamentar.

Tendências do mercado da farinha sem glúten

“Aumento da popularidade das dietas baseadas em vegetais”

A crescente popularidade das dietas à base de plantas é uma tendência significativa do mercado que está a expandir a procura de farinhas sem glúten. À medida que mais consumidores adotam hábitos alimentares veganos ou à base de plantas, procuram cada vez mais produtos que se alinhem com as suas escolhas alimentares, incluindo opções sem glúten. Muitas farinhas sem glúten, como as que são feitas de amêndoa, coco , grão-de-bico e arroz, são inerentemente à base de plantas, o que as torna uma opção natural para indivíduos que evitam produtos de origem animal. Esta sobreposição entre dietas sem glúten e dietas à base de plantas cria um duplo apelo para estas farinhas, atendendo tanto aos consumidores preocupados com a saúde como àqueles com restrições alimentares específicas.

O aumento da alimentação baseada em vegetais é impulsionado por vários factores, incluindo preocupações com a saúde, a sustentabilidade ambiental e o bem-estar animal. Como resultado, os consumidores não procuram apenas produtos sem glúten para abordar a sensibilidade ao glúten, mas também procuram opções à base de plantas para complementar as suas escolhas alimentares. O aumento da procura por alimentos à base de plantas levou os fabricantes a inovar e a expandir as suas linhas de produtos, oferecendo uma maior variedade de farinhas sem glúten que cumprem critérios tanto sem glúten como veganos. Esta tendência não só alarga o mercado da farinha sem glúten, como também está alinhada com a crescente preferência dos consumidores por produtos que apoiem um estilo de vida mais saudável e sustentável.

Âmbito do relatório e segmentação do mercado de farinha sem glúten

Definição de mercado de farinha sem glúten

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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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

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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

O cenário competitivo do mercado fornece detalhes dos concorrentes. Os detalhes incluídos são a visão geral da empresa, finanças da empresa, receitas geradas, potencial de mercado, investimento em investigação e desenvolvimento, novas iniciativas de mercado, presença global, localizações e instalações de produção, capacidades de produção, pontos fortes e fracos da empresa , lançamento de produto, largura e amplitude do produto, aplicação domínio. Os dados acima fornecidos estão apenas relacionados com o foco das empresas em relação ao mercado.

Os líderes de mercado Farinha sem glúten que operam no mercado são:

• General Mills Inc.
• Cargill, Incorporated (EUA)
• ADM (EUA)
• SunOpta (Canadá)
• The Scoular Company (EUA)
• Associated British Foods plc (Reino Unido)
• AGRANA Beteiligungs-AG (Áustria)
• Alimentos Naturais Bob's Red Mill (EUA)
• Quinoa Corporation (EUA)
• (EUA)

Últimos desenvolvimentos no mercado da farinha sem glúten

• Em maio de 2024, a Mightylicious, empresa especializada em bolachas sem glúten, revelou a sua linha inaugural de misturas premium de farinhas sem glúten. A nova linha de produtos inclui três variedades: farinha multiusos, farinha multiusos vegan e mistura vegan para brownie de chocolate.
• Em junho de 2023, a marca Arva Flour Mills ofereceu uma gama diversificada de produtos, incluindo Farinha Artesanal, Misturas para Pão de Cerveja, Mistura para Pão de Milho e Mistura para Panquecas Red Fife

SKU-61633