Gluten-Free Foods in the U.S., 6th Edition

Oct 24, 2016
217 Pages - Pub ID: LA15012937
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Gluten-Free Foods in the U.S., 6th Edition



The desire for clean labels, ease of digestion, the need or desire to avoid allergens, compatibility with vegetarian and vegan lifestyles and concerns about sustainability among the general population are putting the spotlight on the plant proteins abundant in legumes and beans, or pulses. And these, along with ancient and sprouted grains, are increasingly to found in the growing array of gluten-free foods available on the shelves of mainstream supermarkets and natural food stores alike.

The pulse-based are particularly valuable in improving the nutrient quality of gluten-free products, as they are richer in fiber, protein, and micronutrients than GF staples rice and tapioca flour. The appeal of ancient and sprouted grains is much like that of pulses. For food processors, these ingredients provide whole food, plant-based protein sources that enhance appearance, deliver unique tastes and textures, pack a nutritional wallop, and invite variety and innovation. A number of ancient grains are gluten-free, as are sprouted ingredients made from GF ancient grains, nuts, seeds, and beans.

Updated from its 2015 report , Gluten-Free Foods in the U.S. 6th Edition is Packaged Facts’ analysis of gluten-free foods focuses on traditionally grain-based products in the following categories: Salty Snacks, Crackers, Fresh Bread, Pasta, Cold (ready-to-eat) Cereal, Baking Mixes, Cookies, Flour, and Frozen Bread/Dough. As in its previous analyses of the market for gluten-free (GF) foods, Packaged Facts has established two main criteria for determining whether a product falls within its market definition: whether the product could possibly contain gluten; and whether a product is clearly labeled and marketed as gluten-free.

Growth rates in the gluten-free foods market are expected to slow significantly from the high double-digit levels experienced a decade ago to solid, but less glamorous, single digit rates in the coming years. Packaged Facts projects all-channel sales of gluten-free foods in the nine categories analyzed to achieve sales of more than $2 billion in 2020, up nearly $400 million from 2015.

Scope and Methodology



Gluten-Free Foods in the U.S. 6th Edition covers important product developments in this market, consumer motivations for using these products, the emergence of bright new start-ups, and the hunger for gluten-free acquisitions among the top food industry marketers.

To quantify the market for gluten-free foods and beverages, Packaged Facts compiled a list of hundreds of companies, brands, and individual products that are explicitly marketed as gluten-free with front-of-package labeling. Estimates of market size and marketer shares are compiled from data derived from a variety of sources, including IRI’s InfoScan Review, Nielsen Scantrack, and SPINSscan sales tracking services; syndicated market research studies; individual company reports; industry publications; and Packaged Facts’ own extensive food and beverage research database and report collection.
  • Packaged Facts National Consumer Survey, conducted in July-August 2016 with a sample size of 2,000 U.S. adults age 18+, as well as, for purposes of comparison and trending, the surveys conducted for Packaged Facts’ 2010, 2012, and 2014 reports on gluten-free foods.
  • In addition, the report draws on data from Simmons Market Research NCS Adult Study, Winter 2012-2016 and Spring 2016.
Information on new product introductions was derived from examination of the retail milieu and from relevant trade, business, and government sources, including company literature and annual reports. Company websites, Facebook, and Twitter pages served as sources for new advertising and marketing images and messaging.
CHAPTER 1 EXECUTIVE SUMMARY
Report Scope
Research Methodology
Packaged Facts’ Definition of Gluten-Free Foods for Market Sizing
WHAT IS GLUTEN, AND WHY AVOID IT?
Definition of Gluten
Medical Reasons for Gluten-Free Eating
Other Motivations for Going Gluten-Free
Table 1-1 Motivations for Purchase/Use of Gluten-Free Foods, 2016
(percent of gluten-free consumers)
MARKET TRENDS AND OPPORTUNITIES
Market Size
Table 1-2 U.S. Retail Sales of Gluten-free Foods in Key Categories, 2011-2015
Table 1-3 Projected U.S. Retail Sales of Gluten-free Foods in Key Categories, 2016-2020
LEADING MARKETERS AND MARKETING INITIATIVES
Figure 1-1 Marketer Shares of Gluten-Free Foods, 2015 (percent of mass-market sales)
THE RETAIL AND FOODSERVICE MARKETPLACE
Figure 1-2 Opinions About the Roles of Grocery Stores, Restaurants in Food Safety, 2015(percent of adults)
Figure 1-3 Menu Penetration Rates for Gluten-Free: By Type of Restaurant, 2016
PRODUCT TRENDS AND OPPORTUNITIES
Table 1-4 Motivations for Eating Ancient Grains, 2015 (U.S. adults who buy menu or grocery items with ancient grains)
THE GLUTEN-FREE CONSUMER
Consumers With Allergy and Gluten Concerns
Table 1-5 Reasons for Watching Diet, 2016 (percent among U.S. adults presently watching diet)
Gluten and other Ingredients in the Dietary Spotlight
Gluten Intolerant Diet Watchers Highly Favor Natural and Organic Products
Gluten Intolerance Demographics
Urban Consumers Opt for Gluten-Free Foods
Table 1-6 Selected Demographic Indicators: Buying Gluten-Free Foods When Watching Diet, 2016 (percent and index among U.S. adults who are watching diet)
A Third of Consumers Report Recent Use of Gluten-Free Foods
Table 1-7 Selected Demographic Indicators: Purchase/Use of Gluten-Free Foods, 2016(percent of adults)
Gluten-Free Perceived as Healthier
Figure 1-4 Motivations for Purchase/Use of Gluten-Free Foods, 2016 (percent of gluten-free consumers)
CHAPTER 2 WHAT IS GLUTEN, & WHY AVOID IT?
KEY POINTS
Gluten Occurs Naturally in Only Three Grains
Table 2-1 Grains With and Without Gluten
When Eating Gluten Is Not an Option
Gluten Related Disorders
Figure 2-1 Gluten Related Disorders
Celiac Disease
Dermatitis Herpetiformis
Gluten Ataxia
Wheat Allergy
Non-Celiac Gluten Sensitivity
Weakened Intestinal Barrier May Be at Fault
More Than Gluten May Be Involved
Food Allergies Affect More Than 8 Million Americans
The Food Allergen Labeling and Consumer Protection Act of 2004
The Big 8
Food Additive Intolerance
Reactions to Allergens and Additives
Allergic Reaction to Additives Relatively Small
Severe Allergic Reactions
Allergy Increases May Be Due to Better Reporting
Food Intolerances
Food Sensitivity
Consumers Alter Habits To Deal With Allergies
Table 2-2 Role of Allergies/Intolerances in Food Choices, 2015 (percent of adults)
Table 2-3 Importance of Allergies/Intolerances in Food Preparation at Home, 2015(percent of adults)
Dining Away From Home
When Gluten-Free Is a Choice
Table 2-4 Motivations for Purchase/Use of Gluten-Free Foods, 2016
(percent of gluten-free consumers)
FDA’s Regulation of Gluten-Free Claims
Gluten-Free Terms
Inside the Regulation
CHAPTER 3 MARKET TRENDS & OPPORTUNITIES
KEY POINTS
Scope of Market
Retail Sales in Key Categories Approach $1.6 Billion in 2015
Table 3-1 U.S. Retail Sales of Gluten-free Foods in Key Categories, 2011-2015
MARKET AND CATEGORY SALES TRENDS
Growth of Gluten-Free Foods Remains Strong, But Is Slowing
Table 3-2 Mass Market Sales of Gluten-Free Foods: Key Product Categories, 2011-2015(in millions of dollars)
GLUTEN-FREE FOOD USAGE TRENDS AND CONSUMER PERSPECTIVES
Purchase Rate of Gluten-Free Foods Shows Significant Increase
Table 3-3 Gluten-Free Foods: Overall Usage, 2014 vs. 2016 (percent of adults)
Table 3-4 Gluten-Free Foods: Increased Usage, 2010-2016 (percent of adults)
Motivations for Use Reflect a Market in Transition
Table 3-5 Motivations for Purchase/Use of Gluten-Free Foods, 2010-2016 (percent of gluten-free consumers)
Figure 3-1 Motivations for Purchase/Use of Gluten-Free Foods, 2010-2016 (percent of gluten-free consumers)
Snack Foods Especially Popular Among Gluten-Free Consumers
Table 3-6 Types of Gluten-Free Products Used, 2014 vs. 2016 (percent of gluten-free consumers)
Satisfaction With Range and Quality of Gluten-Free Foods Grows—And So Does Dissatisfaction
Table 3-7 Opinions About Quality and Variety of Gluten-Free Foods, 2010-2016 (percent of gluten-free consumers)
Going Above and Beyond with Labeling
Table 3-8 Gluten-Free Shoppers: Awareness and Engagement, 2010-2016 (percent of gluten-free consumers)
Perception of Gluten-Free as a Gimmick or a Fad Increases
Table 3-9 Gluten-Free Shoppers: Marketplace Perspectives, 2010-2016 (percent of gluten-free consumers)
GLUTEN-FREE MARKET TRENDS AND INFLUENCES
Celiac Prevalence Plateaus While Gluten-Free Eating Triples
Table 3-10 Reasons for Watching Diet, 2013-2016 (percent of U.S. adults presently watching diet)
Table 3-11 Types of Food Purchased in Relation to Watching Diet, 2013-2016 (percent of U.S.adults presently watching diet)
Table 3-12 Gluten Intolerance vs. Gluten-Free Foods Consumption, 2013-2016 (percent of
U.S. households presently watching diet)
“Free From” Is a Top Criterion for Healthy Foods
Figure 3-3 How Consumers Define a “Healthy” Food (percent of U.S. adults)
Many People Who Choose to Eat Gluten-Free Do Feel Better
Ancient Grains Satisfy a Multitude of Consumer Demands
Half of Consumers Say Ancient Grains Are Healthier
Figure 3-4 Level of Agreement with Statements About Healthfulness of Grains, 2016 (percent of consumers)
Ancient Grains Are Spared the Stigma of Refined Carbs
Table 3-13 Importance of Selected Features in Choosing Foods to Eat, 2016 (percent of consumers) .. 58
Weight Loss and Eating Gluten-Free
Table 3-14 Types of “No/Low” Foods Bought When Watching Diet to Lose Weight, 2013 vs. 2016(percent of adults who are watching their diet)
Gluten-Free May Be Losing Some Marketing Edge
Illustration 3-1 Home Free Chocolate Chip Mini Cookies
MARKET FORECAST
Package Facts Forecasts a $2 Billion Market in 2020
Table 3-15 Projected U.S. Retail Sales of Gluten-free Foods in Key Categories, 2016-2020
CHAPTER 4 COMPETITIVE ENVIRONMENT
KEY POINTS
MARKETER LANDSCAPE
Figure 4-1 Leading Marketer Shares for Gluten-Free Foods, 2015 (percent of mass-market sales)
Category Leadership
Table 4-1 Marketer and Brand Shares of Gluten-Free Foods: by Category, 2015 (percent of mass-market sales)
Pinnacle Foods Acquires Boulder Brands
Permira Acquires Medora Snacks with Global Expansion in Mind
Enjoy Life Foods Joins Mondelez International
MARKETER SNAPSHOTS
THE HAIN CELESTIAL GROUP
B&G FOODS
BLUE DIAMOND GROWERS
BOB'S RED MILL NATURAL FOODS
TH FOODS (CRUNCHMASTER AND HARVEST STONE)
SNYDER'S-LANCE
GENERAL MILLS
Food Should Taste Good
PAMELA’S PRODUCTS
ANCIENT HARVEST
ENJOY LIFE FOODS
INVENTURE FOODS
LUNDBERG FAMILY FARMS
MEDORA SNACKS
MARY’S GONE CRACKERS
NATURE’S PATH FOODS
PRODUCT CATEGORY SALES AND TRENDS
Figure 4-2 Types of Gluten-Free Products Used, 2014 vs. 2016 (percent of gluten-free consumers)
Gluten-Intolerant Consumers Show Increased Use of Traditionally Grain-Based Foods
Figure 4-3 Types of Foods Purchased When Watching Diet for Gluten Intolerance, 2013 vs. 2016(percent of households)
Figure 4-4 Types of Foods Purchased When Watching Diet for Food Allergy, 2013 vs. 2016(percent of households)
Salty Snacks Account for Over 40% of 2015 Gluten-Free Sales
Table 4-2 Mass Market Sales of Gluten-Free Foods: Selected Product Categories, 2011-2015(in millions of dollars)
Table 4-3 Gluten-Free Market Shares, by Product Category, 2011-2015 (percent of mass-market sales)
Category Snapshot: Salty Snacks
Table 4-4 Attitudes and Opinions About Snacking: Gluten-Free Consumers, 2016 (index of U.S. adults)
Category Snapshot: Crackers
Category Snapshot: Fresh Bread
IDDBA Trends Forecast Sees Opportunity in Ancient Grains, Gluten-Free
Gluten-Free Consumers Still Want Better Bread Products
Category Snapshot: Cold Cereal
Category Snapshot: Cookies and Sweet Baked Goods
Table 4-5 Attitudes About Eating Sweets: Gluten-Free Consumers, 2016 (index of U.S.households)
Table 4-6 Reasons for Purchasing from In-Store/Independent Bakeries: Selected Consumer
Survey Responses, 2015
Illustration 4-1 Kinnikinnick Soft Donuts
Category Snapshot: Baking Mixes and Flour
CHAPTER 5 THE MARKETPLACE: RETAIL AND FOODSERVICE
KEY POINTS
FOOD REGULATION AND BEST PRACTICES
Figure 5-1 Level of Concern About Food Safety, 2015 (percent of adults)
Figure 5-2 Change in Level of Concern About Food Safety, 2015(percent of adults)
Figure 5-3 Opinions About the Roles of Grocery Stores, Restaurants in Food Safety, 2015(percent of adults)
Figure 5-4 Level of Agreement with the Statement: “Food stores should monitor food safety
more closely,” 2015 (percent of adults)
Figure 5-5 Level of Agreement with the Statement: “Fast-food restaurants should monitor
food safety more closely,” 2015 (percent of adults)
FDA’s Allergen and Gluten Regulations Do, and Don’t, Extend to Foodservice
Allergen Labeling
Gluten-Free Labeling
Food Marketing Institute Advises on In-Store Protocols
Gluten-Free Training, Certification Programs Available for Restaurants
Beyond Shelf Tags: Retailers Invest in Gluten-Free
Fills Need for Fresh Bakery Items
Bakehouse Items Make Passover Sweeter
The Newly Gluten-Free Get Expert Guidance From Whole Foods
Loan Program Demonstrates Support for Local Gluten-Free Producers
Trader Joe’s Invigorates Gluten-Free With Frequent Product Rollouts
Illustration 5-1 Trader Joe’s Rice Cracker Medley
Illustration 5-2 Trader Joe’s PB & J Bar
Illustration 5-3 Trader Joe’s Gluten-Free Cinnamon Raisin Bread
Illustration 5-4 Trader Joe’s Crispy Crunchy Ginger Chunk Cookies
Illustration 5-5 Trader Joe’s Sweet Plantain Chips
ALDI Stakes Claim to Health and Wellness Leadership
Illustration 5-6 ALDI liveGfree Banner Ad
More Gluten-Free Products in Target Revamp
Illustration 5-7 Selected Target Private Label Gluten-Free Foods
Table 5-1 Packaged Gluten-Free Pasta Prices: Target Private Label vs. National Brands, 2016
Coborn's G Free Bakery Fare Is Selling Like Hotcakes
Illustration 5-8 Coborn’s G Free Bakery Logo
Merchandising Gluten-Free: Dedicate or Integrate?
THE GLUTEN-FREE GROCERY SHOPPER
Gluten-Free Shopping a Positive Experience for Most
Table 5-2 Gluten-Free Grocery Shopping: Opinions and Behaviors, 2016 (percent of gluten-free
consumers)
Gluten-Free Consumers Are Mindful Shoppers
Table 5-3 Preferences and Behaviors When Shopping for Groceries: Households Watching Diet,2016 (index of U.S. households)
Store-Made, Pre-Cooked Meals Favored by Gluten Intolerant
Figure 5-6 Importance of Convenience in Health and Dietary Management: Households
Watching Diet, 2016 (percent of U.S. households)
Gluten-Intolerant Households Shop Natural Chains at Twice the Average Rate
Table 5-4 Watching Diet Due to Food Allergy or Gluten Intolerance: Supermarkets Shopped,2016 (percent and index of U.S. households)
Gluten-Free on the Menu
Restaurant Penetration of Gluten-Free Skyrockets to 24%
Figure 5-7 Menu Penetration Rates for Gluten-Free: Across Restaurant Sectors, 2005-2016
Fast-Casual, Casual Restaurants Most Likely to Offer Gluten-Free Fare
Figure 5-8 Menu Penetration Rates for Gluten-Free: By Type of Restaurant, 2016
Midwest Shows Above-Average Gluten-Free Menu Penetration
Figure 5-9 Menu Penetration Rates for Gluten-Free: By Region, 2016
Menus with American Cuisine Account for 25% of Gluten-Free Items
Figure 5-10 Menu Penetration Rates for Gluten-Free: By Menu Type, 2016 (percent share of gluten-free menu items)
Nearly 25% of Gluten-Free Menu Items Are Entrées
Table 5-5 Menu Penetration Rates for Gluten-Free: By Application, 2016 (percent share of gluten-free menu items)
Nearly 40% of Gluten-Free Menu Items Include Cheese
Table 5-6 Gluten-Free Menu Items: By Pairings, 2106 (percent of gluten-free menu items)
Table 5-7 Recent Foodservice Chain Activity: Selected New Gluten-Free Items, 2016
Chefs: Gluten-Free Cuisine Cools Somewhat as a Culinary Trend for 2016
Table 5-8 National Restaurant Association’s What's Hot Culinary Forecast 2016:Selected Overall Findings (percent of chefs surveyed)
Table 5-9 National Restaurant Association’s What's Hot Culinary Forecast 2014 vs. 2016:Selected Overall Findings (percent of chefs surveyed)
Table 5-10 National Restaurant Association’s What's Hot Culinary Forecast 2016:Selected Starches/Sides (percent of chefs surveyed)
Table 5-11 National Restaurant Association’s What's Hot Culinary Forecast 2016:Selected Other Ingredients (percent of chefs surveyed)
Table 5-12 National Restaurant Association’s What's Hot Culinary Forecast 2016:Top Trends of Past Decade (percent of chefs surveyed)
Table 5-13 National Restaurant Association’s What's Hot Culinary Forecast 2016:Top Trends of Next Decade (percent of chefs)
THE GLUTEN-FREE DINER
Half of Consumers Use Nutritional Information at Restaurants
Figure 5-11 Use of Nutrition Information When Eating at Restaurants (percent of adults)
One-Fifth of Gluten-Free Shoppers Are Also Gluten-Free Diners
Table 5-14 Rates of Choosing Gluten-Free Menu Options, 2014 vs. 2016 (percent of gluten-free consumers)
Zagat: Four in 10 “Avid Diners” Think Gluten-Free is Passé; Most Disagree
Figure 5-12 Response to Question: “How do you feel about the restaurant trend of gluten-free dishes?” (percent of diners)
Millennials Are Food-Flexible Diners
Gluten-Freers Have Strong Opinions About Fast Food
Table 5-15 Opinions About Fast Food: Households Watching Diet, 2016 (index of U.S.households)
Meal Kits: Industry Disrupter?
Love With Food Acquires Three Gluten-Free Rivals in Two Years
CHAPTER 6 PRODUCT DEVELOPMENT AND MARKETING TRENDS
KEY POINTS
Clean Ingredients: Simpler, Fewer, Minimally Processed
Quinn Snacks Takes Transparency to New Level
Simply 7 Snacks Founded on Principle of Clean, Simple Ingredients
One Degree Organics Advances Veganic Farming Practices
New Gluten-Free Food Products Are Powered by Plant Protein
Pulses Ideally Suited to Gluten-Free Snacks and Pastas
Waves of Grain
Desire to Eat More Whole Grains Draws Consumers to the Ancients
Table 6-1 Motivations for Eating Ancient Grains, 2015 (U.S. adults who buy menu or grocery items with ancient grains)
Consumers Seek Out Sprouted Grains for Health, Nutrition
Table 6-2 Motivations for Eating Sprouted Grains/Ingredients, 2015 (U.S. adults who buy menu or grocery items with sprouted ingredients)
SELECTED NEW GLUTEN-FREE PRODUCTS
Table 6-3 Selected New Gluten-free Products: Salty Snacks and Crackers
Illustration 6-1 Food Should Taste Good Black Bean Multigrain Chips
Illustration 6-3 Lance Cheddar Cheese Sandwich Crackers
Illustration 6-5 Mary’s Gone Crackers Seaweed & Black Sesame Super Seed Crackers
Illustration 6-2 Lance Peanut Butter Sandwich Crackers
Illustration 6-4 Food Should Taste Good Pinto Bean Multigrain Chips
Illustration 6-6 Cape Cod Tortilla Dipping Shells: Ancient Grains
Illustration 6-7 Cape Cod Tortilla Dipping Shells: Blue Corn Multigrain
Illustration 6-9 Cape Cod Tortilla Dipping Shells: Four Bean
Illustration 6-11 Beanitos White Bean Chips: Garden Fresh Salsa
Illustration 6-8 PopCorners Popped Whole Grain Chips: Memphis BBQ
Illustration 6-10 PopCorners Popped Whole Grain Chips: Sweet Cinnamon
Illustration 6-12 PopCorners Popped Whole Grain Chips: Twisted Salt
Illustration 6-13 Beanitos Baked Black & White Bean Skinny Dippers
Illustration 6-15 Sensible Portions Stacked Veggie Chips: Sour Cream & Onion
Illustration 6-17 Sensible Portions Stacked Veggie Chips: BBQ
Illustration 6-14 Sensible Portions Stacked Veggie Chips: Cheddar Cheese
Illustration 6-16 Sensible Portions Stacked Veggie Chips: Sea Salt
Illustration 6-18 Udi’s Ancient Grain Crisps: Jalapeno Cheddar
Illustration 6-19 Udi’s Ancient Grain Crisps: Simply Sea Salt
Illustration 6-21 Udi’s Ancient Grain Crisps: Aged Cheddar
Illustration 6-23 Boulder Canyon Protein Crisps
Illustration 6-20 Saffron Road Beanstalks
Illustration 6-22 Saffron Road Lentil Chips
Illustration 6-24 RW Garcia Pulse Tortilla Chips
Illustration 6-25 Simply 7 White Cheddar Lentil Chips
Illustration 6-26 Simply 7 Hummus Chips
Illustration 6-28 Boulder Canyon Organic Veggie Sticks
Illustration 6-30 Riceworks Spicy Spanish Cheese Blend Rice Snacks
Illustration 6-27 Lundberg Crabby Rice Chips
Lundberg Rice Chips
Illustration 6-31 Simply 7 Quinoa Chips
Illustration 6-32 Glenny's Quinoa Puffs
Illustration 6-34 Glenny’s Quinoa & Kale Chips
Illustration 6-36 Lundberg Thin Stackers
Illustration 6-33 Good Health Pretzels
Illustration 6-35 Boulder Canyon Real Thin Pop
Illustration 6-37 Three Bakers Snackers
Illustration 6-38 Quinn Pretzels
Table 6-4 Selected New Gluten-free Products: Bread and Dough
Illustration 6-39 Rudi’s Gluten-Free Bakery Bread
Illustration 6-40 BFree Hot Dog Buns
Illustration 6-41 Mission Soft Tortillas
Illustration 6-42 Schar Artisan Baker Gluten-Free Bread with Ancient Grains
Table 6-5 Selected New Gluten-free Products: Ready-to-Eat Cereal
Illustration 6-43 Chex Granola Mix, Mixed Berry Almond
Illustration 6-45 Bakery on Main Bunches of Crunches
Illustration 6-47 Chex Clusters, Fruit & Oats
Illustration 6-44 Chex Granola Mix, Honey Nut
Illustration 6-46 Kashi GOLEAN Clusters, Vanilla Pepita
Illustration 6-48 Arrowhead Mills Sprouted Corn Flakes
Illustration 6-49 Freedom Foods All Round Goodness
Illustration 6-51 Freedom Foods Fruity Rainbow Rocks
Illustration 6-50 Nature’s Path Qi'a Cocoa Coconut Superflakes
Illustration 6-52 One Degree Veganic Ancient Maize Flakes
Table 6-6 Selected New Gluten-free Products: Cookies/Sweet Baked Goods
Illustration 6-53 Udi’s Salted Caramel Cashew Soft-Baked Cookies
Illustration 6-55 Mary’s Gone Crackers Cocoa Minis Graham Bites
Illustration 6-57 Udi’s Maple Pecan Chocolate Chip Soft-Baked Cookies
Illustration 6-54 Glutino Animal Crackers
Illustration 6-56 Kinnikinnick Soft Donuts
Illustration 6-58 Udi’s Peanut Butter Coconut Soft-Baked Cookies
Illustration 6-59 Lundberg Sweet Dreams
Illustration 6-60 Home Free Ginger Snap Mini Cookies
Table 6-7 Selected New Gluten-free Products: Pasta
Illustration 6-61 Tolerant Green Lentil Pastas
Illustration 6-62 Ancient Harvest POW! Pasta
Illustration 6-63 Gold Harbor Organic Bean Pasta
Illustration 6-64 Explore Bean/Pulse Pastas
Illustration 6-65 Banza Chickpea Pasta
Illustration 6-66 Trader Joe’s Organic Black Bean Rotini
Illustration 6-67 ALDI’s liveGfree Organic Brown Rice & Quinoa Fusilli
Table 6-8 Selected New Gluten-free Products: Baking Mixes/Flour
Illustration 6-68 Alec’s Awesomely Fudgy Brownie Mix
Illustration 6-70 Cora’s Honey Cornbread Mix
Illustration 6-72 Papa Tom’s Perfect Pancake & Waffle Mix
Illustration 6-69 Pamela’s Sprouted 6 Grain Pancake Mix
Illustration 6-71 Pamela’s Sprouted Buckwheat Pancake Mix
Illustration 6-73 Pamela’s Sprouted Buttermilk Pancake Mix
Illustration 6-74 Pamela’s Sprouted Non-Dairy Pancake Mix
Illustration 6-76 Pamela’s Grain-Free Pancake Mix
Illustration 6-78 Pamela’s Grain-Free Nut Flour Blend
Illustration 6-75 Pamela’s Sprouted Protein Pancake Mix
Illustration 6-77 Enjoy Life Pizza Crust Mix with Ancient Grains
Illustration 6-79 Enjoy Life Pancake/Waffle Mix with Ancient Grains
Illustration 6-80 Enjoy Life All-Purpose Flour Mix with Ancient Grains
Illustration 6-82 Enjoy Life Brownie Mix with Ancient Grains
Illustration 6-84 Enjoy Life Muffin Mix with Ancient Grains
Illustration 6-81 Blends by Orly Artisanal Gluten-Free Challah Mixes
Illustration 6-83 Bob’s Red Mill Paleo Baking Flour
CHAPTER 7 THE CONSUMER: OPINIONS, PREFERENCES, INFLUENCES, BEHAVIORS
KEY POINTS
Methodology
Demographic Indicators
GLUTEN AVOIDANCE IN FOOD INTOLERANCE AND DIETARY CONTEXT
Consumers With Allergy and Gluten Concerns
Table 7-1 Percent Presently Watching Diet: Overall and by Gender 2016 (U.S. adults)
Table 7-2 Reasons for Watching Diet, 2016 (percent among U.S. adults presently watching diet)
Gluten and other Ingredients in the Dietary Spotlight
Table 7-3 Types of Foods Bought When Watching Diet, 2016 (percent of U.S. adults presently watching diet)
Gluten Intolerant Diet Watchers Highly Favor Natural and Organic Products
Table 7-4 Types of Foods Bought When Watching Diet, 2016 (percent of U.S. adults presently watching diet)
Higher Education, Aging Are Factors In Diet Watching
Table 7-5 Selected Demographic Indicators: Presently Watching Diet, 2016 (index among
U.S. adults)
Gluten Intolerance Demographics
Table 7-6 Selected Demographic Indicators: Watching Diet for Food Allergy or Gluten Intolerance, 2016 (index among U.S. adults)
Urban Consumers Opt for Gluten-Free Foods
Table 7-7 Selected Demographic Indicators: Buying Gluten-Free Foods When Watching Diet,2016 (percent and index among U.S. adults who are watching diet)
THE GLUTEN-FREE CONSUMER
A Third of Consumers Report Recent Use of Gluten-Free Foods
Younger Adults With Children Are Above Average in Gluten-Free Consumption
Table 7-9 Selected Demographic Indicators: Purchase/Use of Gluten-Free Foods, 2016 (percent of adults)
Table 7-10 Selected Demographic Indicators for Purchase or Use of Gluten-Free Foods, 2016(percent of gluten-free consumers)
Gluten-Free Perceived as Healthier
Figure 7-1 Motivations for Purchase/Use of Gluten-Free Foods, 2016 (percent of gluten-free consumers)
Multiple Health Reasons Motivate Core Group of Gluten-Free Food Buyers
Table 7-11 Demographic Indicators: Motivations for Purchase/Use of Gluten-Free Foods,2016 (gluten-free consumers)

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