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    Jefferson Adams
    Jefferson Adams

    Fad or Not, Gluten-free Foods Making Big Impact on Consumers

    Reviewed and edited by a celiac disease expert.
    Fad or Not, Gluten-free Foods Making Big Impact on Consumers - Photo: CC--Steve Davis
    Caption: Photo: CC--Steve Davis

    Celiac.com 02/03/2016 - Gluten-free foods are more popular than ever, higher in quality, and increasingly seen as worth premium prices paid by consumers, according to a new research report by Mintel.

    Photo: CC--Steve DavisThe report shows that, despite widespread skepticism of gluten-free diets, more people are consuming gluten-free foods than ever before; with an increasingly positive attitude toward such foods.

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    Mintel's latest numbers show that 25 percent of consumers surveyed report that they consume gluten-free foods regularly, a whopping 67 percent increase from 2013.

    At the same time, the report also suggests that nearly 50 percent of consumers surveyed feel that the explosion of gluten-free foods is basically a fad, compared with just 31 percent in 2013.

    Mintel's report also shows that the vast majority of those who do consume gluten-free food are happy with existing gluten-free options, and that 35 percent feel that gluten-free foods quality are of higher than in the past.

    The greater availability and higher quality of gluten-free foods has resulted in a greater willingness on the part of consumers to pay premium prices for gluten-free products. The survey reflects this, with 26 percent of consumers who reporting that gluten-free foods are worth their higher prices. All of these figures are higher than those reported in a similar 2013 survey by Mintel.

    For those seeking to keep tabs on the gluten-free food industry, both in the US and beyond, Open Original Shared Link compiles a wide variety of market reports.



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    Guest Kelly

    I wonder how many of the skeptics have gluten intolerance issues or know someone who after a French fry cooked in cross contaminated oil is sicker than a dog. I will not even eat fries out anymore, even if they say they have a dedicated gluten free fryer.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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