We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Even Products Not Labeled “Gluten-Free” Benefit From The Phenomenon

January 19, 2016: 12:00 AM EST
The “most potent, generative force” in the food industry – gluten-free food and beverages -- is not going away. A visit to the recent Fancy Food Show bore that out: kombuchas, jerkies, prepackaged sauces, artisanal charcuterie, and small-batch jams were all labeled gluten-free. The U.S. market for gluten-free foods hit $11.6 billion in 2015, up 136 percent from 2013 (Mintel). But those figures only include products specifically labeled “gluten-free.” Other foods and beverages that just happen to be gluten-free are also benefiting. Examples include new dishes on San Francisco restaurant and café menus, in farmers markets and in pastry shops (e.g., almond flour cakes). The fact that gluten-free beer “tastes wretched” spurred the rise of wheat-free hard apple cider and honey-based mead.
Jonathan Kauffman, "Is that gluten-free? The movement’s impact on the food industry", San Francisco Chronicle, January 19, 2016, © Hearst Corporation
Advice & Policy
New Formats
New Products
Cereals & Bakery
Proteins, non-dairy
Trend Research & Commentary
North America
United States of America
Market News
Marketing & Advertising
Products & Brands
Developed by Yuri Ingultsov Software Lab.