Specialty Food Magazine

WINTER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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research spotlight "Gluten-free" no longer means dry, tasteless baked goods. Today, these foods are attracting a vast consumer base—and taking up more and more shelf space. Get an overview below and then go to specialtyfood.com/ onlinehighlights for more in-depth market and consumer data tracked by Mintel International and compiled by Denise Shoukas. GLUTEN-FREE EXPLOSIVE GROWTH NEW 44% Gluten-free foods and beverages are a $10.5 BILLION industry. The market grew 44 percent from 2011 to 2013. Breads, cookies and snacks are the largest category, with $2.5 BILLION in sales in 2013. 1,516 July 2012–July 2013 saw 1,516 new gluten-free product introductions. Natural supermarkets including Whole Foods and Trader Joe's saw gluten-free sales hit 1.1 BILLION dollars in 2013. CUSTOMER DEMOGRAPHICS 1in4 $$$! survey respondents ages 18 to 24 currently eat gluten-free foods. 27 % of respondents eat gluten-free foods to help them in their weight-loss eforts. 59% of women agree gluten-free products are worth the extra cost. PRODUCT DISCOVERY ? ? ? More than ONE in 10 consumers say a mobile app to help locate gluten-free products would impact their purchases. 37 PERCENT of consumers believe manufacturers should not label products as gluten-free if they never contained gluten in the first place. 51 PERCENT of consumers say a dedicated aisle in stores would influence them to purchase gluten-free foods. 86% of consumers say in-store items such as shelf tags, designated aisles and lists of products are likely to influence their purchases. @ FIND MORE from this report online INFOGRAPHIC: FUNNEL, INC WINTER 2014 107

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