Global allergy and intolerance market to hit 11.2bn euro

The Global Industry Analysts Inc (GIA) report, titled ‘Food Allergy and Intolerance Products: A Global Strategic Business Report’ provides an overview of the key market trends, recent product launches, strategic corporate initiatives, and profiles of key market participants. It suggests that retail growth in foods free of gluten, wheat, lactose, cow's milk, nuts, egg, soy and ominous additives has been driven in part by increased diagnosis of digestive health conditions, growing interest for gluten-free diets, better label regulations, and tastier products.

The report also provides annual sales estimates and projections for the allergy and intolerance products market until the year 2017 – estimating that the global market will be worth more than $26 billion USD (11.2 billion euro), with key segments analyzed including gluten-free products.

Growth​

The food allergy and intolerance products market is surging owing to growing demand for 'free-from' products.

The repost noted that in recent years the years the market has gradually evolved from a promising area into a mainstream food business in several countries – driven by a host of factors both the consumers' and manufacturers front.

Currently, the US is by far the largest market for food allergy and intolerance products, where the report estimates that around 10% of the population have issues with gluten intolerance.

However, in addition to their popularity with celiac-disease sufferers, gluten-free foods are also reported to appeal to a wide proportion of the general population, partly because of growing concerns related wheat consumption, and to symptoms associated with celiac disease.

In addition the sector is also benefiting from numerous celebrities who have touted gluten-free and wheat-free diets as apart of a weight-loss and personal fitness routine, whilst other consumers are swayed by the often unsubstantiated claims that going gluten-free can help treat disorders such as autism, chronic fatigue, schizophrenia, attention deficit disorder, multiple sclerosis, migraine, and fertility problems.

A ‘free-from’ future?​

The GIA report suggests that an escalating consumer base is encouraging manufacturers to invest further in 'free-from' foods – such as those containing less or no gluten, wheat, lactose, cow's milk, nuts, egg, soya, and ominous additives.

Whilst only a few specialty companies previously offered such free-from products, in recent years the market has witnessed not only a growing number of specialty food manufacturers but also mainstream manufacturers such as Anheuser-Busch and General Mills entering the fray, said GIA.

A rising number of private label free-from products ‘joining the bandwagon’ also means that the easy availability of allergy free foods at supermarkets and restaurants, greater advertising spend are promoting market expansion.