Gluten-Free Foods in the U.S., 6th Edition
Gluten-Free Foods in the U.S., 6th Edition covers market trends and opportunities, the competitive environment among marketers, the retail and foodservice marketplace, new product trends, and consumer attitudes and purchasing behaviors in relation to gluten-free. The report focuses on the following retail product categories: salty snacks, crackers, fresh bread, pasta, cold cereal, baking mixes, cookies, flour, and frozen bread/dough. Data-rich analysis features dozens of tables and figures, including:
- historical market sizing and growth projections
- mass-market sales of gluten-free in key categories
- types of gluten-free products most often used
- menu penetration rates for gluten free
- leading marketer shares for gluten-free by category
- selected new product introductions by category
- role of allergies/intolerances in consumer food choices
- top motivators for eating gluten-free
- consumer opinions about gluten-free products
- product usage trends
- demographics for gluten-free dieters and product purchasers
Primary sources for Gluten-Free Foods in the U.S. include a 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 earlier Packaged Facts surveys for trending purposes. Syndicated and secondary sources include IRI’s InfoScan Review, SPINSscan sales tracking services, Simmons Market Research national consumer surveys, Datassential MenuTrends, company literature and social media, business and trade publications, and Packaged Facts’ extensive food and beverage research database and report collection.
- 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)