The sales of gluten-free bakery premix is likely to grow at an average CAGR of 5.7% during the forecast period. The gluten-free bakery premix market size is projected to be valued at US$ 379.4 Mn in 2022 and is expected to be valued at US$ 648.6 Mn by 2032.
The demand for gluten-free bakery premix is predicted to rise due to an increase in the number of people seeking a gluten-free diet due to existing medical issues, as well as those who want to live a gluten-free lifestyle just to feel better. As a result, as more individuals experiment with new diets such as the paleo or keto diets, these reasons are becoming the key drivers of the gluten-free bakery premix industry.
As the globe witnessed a shift in consumer adoption of gluten-free bakery premix, consumers may now personalize their shopping experience to fit their specific nutritional needs thanks to technological advancements. In-store nutritionists and color-coded shelf stickers indicating the nutritional attributes of certain foods, such as heart-healthy and gluten-free, have long been available to customers.
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Gluten-free bakery premix manufacturers are saving time by minimizing the amount of weighing activities they must complete and the time it takes to produce their breads when they use bakery premixes. By pre-dosing the ingredients and removing the more delicate processes connected with conventional bread-making methods, bakery premixes reduce the possibility of mistake. Each proportion added to the mixer is carefully measured in order to get the best possible look, volume, texture, and flavor.
Key Takeaways from Market Study
- The gluten free bakery premix market is expected to expand at a CAGR of 8.3% and 5.6% in Latin America and South Asia respectively through 2032
- Market Share of East Asia and Oceania is 12.3% and 3.0%, respectively in 2022 and it is expected to grow with CAGR of 4.9% and 3.3% over the forecast period
- European gluten free bakery premix market is expected to be valued at US$ 115.7 Mn holding 30.7% share in 2022 and it is expected to grow with CAGR of 4.2% over the forecast period.
- Among the application segment, bakery is dominating the gluten-free bakery premix market holding 68.6% share in 20222 and it is expected to grow with CAGR of 5.1% over the forecast period.
- Among the product type segment, bread is dominating the gluten-free bakery premix market holding 30.1% share in 2022 and it is expected to grow with CAGR of 6.5% over the forecast period.
- Direct sales distribution channel is accounted for maximum sales of 63.9% in 2022 and it is expected to grow with CAGR of 5.4% over the forecast period.
Competitive Landscape
Key manufacturers involved in gluten-free bakery premix market are majorly focusing on merger and acquisition activities. These merger and acquisition activities are helping the key players to increase their regional presence and also to increase their existing product portfolio.
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Key Players in the Gluten-Free Bakery Premix Market
- Myosyn Industries Pty Ltd
- Melinda’s Gluten-Free Goodies
- Choices Gluten-free
- Lesaffre
- Naturally Organic
- Theodor Rietmann Gmbh
- Caremoli SPA
- Bakels Group
- Watson Inc.
Latest Developments in the Gluten-free Bakery Premix Market
- In February 2022, Dr. Schar UK who is a gluten-free manufacturer acquired GDR food technology who is allergen-free, fresh break manufacturer based in Bellshill.
- In November 2021, the grocery store chain Hy-Vee, Inc. unveiled Good Graces, a new private brand offering a complete line of gluten-free goods. There are now 30 gluten-free foods available from Good Graces, and another 60 are being developed.
- With a new fermentation method and redesigned packaging that includes bread, Rudi’s debuted 15 new items in its organic and gluten-free categories in September 2021.
- A gluten-free frozen snack and appetiser brand called Feel Good Foods introduced gluten-free square pan pizza in July 2021. Each comes with a baking tray and is offered in the Margherita, Truffle Mushroom, and Four Cheese varieties.
Explore More Valuable Insights
Future Market Insights, in its new report, offers an impartial analysis of the global Gluten free bakery premix market, presenting historical data (2017-2021) and estimation statistics for the forecast period of 2022-2032.
The study offers compelling insights based on product type (Bread, Cakes, Pizza Bases, Muffin, Hamburgers, and Other Product Types), Application (Bakery, Confectionary, Restaurant, Household), and Sales Channel (Direct, Indirect) across seven major regions of the world.
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Gluten-Free Bakery Premix Market by Category
By Application:
- Bakery
- Confectionery
- Restaurant
- Household
By Product Type:
- Bread
- Muffin
- Cakes
- Hamburgers
- Pizza Bases
- Other Product Types
By Distribution Channel:
- Direct Sales
- Indirect Sales
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Frequently Asked Questions
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Future Market Insights (ESOMAR certified market research organization and a member of Greater New York Chamber of Commerce) provides in-depth insights into governing factors elevating the demand in the market. It discloses opportunities that will favor the market growth in various segments on the basis of Source, Application, Sales Channel and End Use over the next 10-years.
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