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    By Scott Adams •

    Rising Gluten-free Food Costs Squeeze Shoppers and Manufacturers

    Reviewed and edited by a celiac disease expert.

    Rising wholesale costs for gluten-free ingredients have manufacturers and shoppers scrambling.

    Rising Gluten-free Food Costs Squeeze Shoppers and Manufacturers - Park Place, Monopoly. Image: CC BY 2.0--Philip Taylor PT
    Caption: Park Place, Monopoly. Image: CC BY 2.0--Philip Taylor PT

    Celiac.com 07/27/2021 - Rising costs for gluten-free wholesale ingredients, like rice flour, are driving up prices and leading manufacturers to look for solutions. The solution for some, might lie in changing recipes.

    Rising prices for gluten-free ingredients

    Buyers who already pay premium prices for gluten-free foods could find themselves squeezed a bit more, and rising prices for gluten-free bulk ingredients are driving up manufacturing prices.

    Celiac.com Sponsor (A12):
     Gluten-free shoppers already pay more for food than non-gluten-free shoppers, but that reality could fast be compounded by rising costs and logistical difficulties.

    For example, the wholesale price of rice flour, a key ingredient in numerous gluten-free products, like bread and cakes is up more than twenty-five percent, while freight costs are up ten percent.

    The problem is both lingering, due in part to disruptions caused by the Covid pandemic, and wide-scale, which could pressure companies to alter recipes with cheaper or more readily available ingredients.

    Shoppers pay higher prices for gluten-free staples

    The price pressure comes amid a warning by the Food and Drink Federation that food prices are expected to rise up to 5% by the autumn, as worker pay and other costs increase.

    Two in five people who eat and buy free-from products said they cut back on them “when money is tight," says Kiti Soininen, category director for UK food and drink research for market research firm Mintel. Concerns are that consumers who need gluten-free foods might be forced to make hard choices when buying groceries, and some will simply choose to do without.

    “Prices are typically noticeably higher than for standard products,” Soininen said. Studies show that only fifteen percent of households earning under under £25,000 buy gluten-free products compared with twenty-three percent in homes with an annual income of £50,000 or more.

    Read more in the Guardian


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    Guest Beth

    I’m gluten free and yes you do pay more for premium gluten goods but most of those goods are “substitutes” for our favorite foods. Those on a budget such as myself can reduce costs by buying organic vegetables in Lieu of gluten free. For example I used organic canned pumpkin/squash and frozen(thawed) organic kale/spinach mixed with nuts/canned coconut milk/sugar( or Substitute in place of gluten free oats(those bags don’t last long when you eat them several times a week!). Make your own califlower pizza crusts..etc. it’s time consuming to cook but I utilize frozen veggies(pre-thawed)/ microwaved and canned veggies as well as fresh salads and nuts/fresh/frozen fruits that are ALL naturally gluten free. It’s not as inconvenient as thought. Just takes a lot of room in the fridge/storage bowls/ and a little extra planning. 

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    trents
    24 minutes ago, Guest Beth said:

    I’m gluten free and yes you do pay more for premium gluten goods but most of those goods are “substitutes” for our favorite foods. Those on a budget such as myself can reduce costs by buying organic vegetables in Lieu of gluten free. For example I used organic canned pumpkin/squash and frozen(thawed) organic kale/spinach mixed with nuts/canned coconut milk/sugar( or Substitute in place of gluten free oats(those bags don’t last long when you eat them several times a week!). Make your own califlower pizza crusts..etc. it’s time consuming to cook but I utilize frozen veggies(pre-thawed)/ microwaved and canned veggies as well as fresh salads and nuts/fresh/frozen fruits that are ALL naturally gluten free. It’s not as inconvenient as thought. Just takes a lot of room in the fridge/storage bowls/ and a little extra planning. 

    "Naturally gluten free" does not necessarily equate to end product gluten free when you consider the possibility of cross contamination during transport, storage processing and packaging. This might particularly be an issue with grains and nuts (dry things) that are often handled on the same equipment used to harvest, transport and process gluten-containing grains.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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