Table of Contents
- Market Size and Growth
- Market Composition
- Factors to Market Growth
- Projected Market Growth
- The Market Leaders
- Competitive Situation
- Marketing Dynamics
- Retail Dynamics
- Looking Ahead: Trends and Opportunities
- Competitive Profile: Amy’s Kitchen, Inc.
- Competitive Profile: Dean Foods (White Wave/Silk)
- Competitive Profile: Ener-G Foods, Inc.
Title: The U.S. Market for Food Allergy and Intolerance Products
Published: September 2004
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MarketLooks covering Packaged Facts studies are the perfect answer for:
The following is the abstract from the full report:
As many as 11 million Americans are afflicted with serious and sometimes life-threatening allergies to common foods, including milk, wheat, peanuts, and shellfish; many more suffer from less-severe but still uncomfortable intolerance or sensitivity to the same items. This problem is increasingly prevalent among American infants (with up to 8% suffering from food allergies) and children (among whom rates of potentially deadly peanut allergies doubled from 1997 to 2002). Food allergies and sensitivities can turn every grocery trip or restaurant meal into a challenge, as consumers search for foods free from these basic, essentially omnipresent ingredients.
The plight of people with food allergies and intolerances has finally begun to receive serious attention from food marketers, however. Some of this attention has been forced on the industry by Congress in the form of new rules for food labeling; but much of it is simply a sound business response to heightened consumer awareness of food allergies and sensitivities. Parents, especially expectant or new mothers, are the prime movers behind the increase in food products targeting allergic consumers—but Americans of all ages and races are turning to allergen-free foods both to manage specific food sensitivities and simply as part of a trend towards more healthful eating.
This all-new Packaged Facts report paints a detailed portrait of “Allergic America,” including food allergy and intolerance statistics, federal regulations, new developments in testing and treatment, and foodservice responses to the problem. The report analyzes sales and growth potential for food products targeted at consumers who are allergic to or intolerant of specific ingredients, with a focus on dairy products and alternatives (including soy and rice milks, frozen desserts, and cheeses); baked goods, flour, and pasta (including soy and rice flours, and gluten-free breads, snacks, and pasta); nut and nut alternative products; and allergen-free infant formulas and baby food. It also examines in detail the trends affecting market size and growth and offers sales projections through 2008. New product trends are covered in each category and major competitors are profiled, including lactose-intolerance giant Lactaid (McNeil PPC, Inc.), organic and gluten-free specialist Amy’s Kitchen, Inc., and allergen-free innovator Enjoy Life Foods, Inc
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