Features

• Market overview of gluten free, lactose free and diabetic products
• Analysis of 'free from' new product development trends for the following product categories: baby food; bakery; breakfast cereals; dairy; meals and meal centres; processed meat; fish and eggs; sauces and seasonings; and snacks
• Insight of consumer perceptions to 'free from' foods based on survey results of 3,000 consumers in the US, UK, France, Germany, Italy and Spain
• Insights from key industry sources on the opportunities and future directions of the 'free from' market
• Overview of key technological innovations enabling the development of 'free from' products
• Overview of the regulatory environment governing the declaration of allergens and labelling requirements
• Conclusions and insights of the 'free from' market from Leatherhead Market Intelligence analysts.

Helping you to:

• Identify and evaluate market opportunities for 'free from' products
• Gain consumer insights such as:
  - Incidence levels of allergens and intolerances
  - Food consumption and avoidance trends
  - Current perceptions towards 'free from' foods

Report highlights

"The market for 'suitable for/free from' foods has been in growth for all sectors and countries. The lactose- and dairy-free market was the largest of all 'suitable for/free from' markets under review with an estimated USD3.6bn sales in 2010. Much of the market growth is driven by increased consumption of products such as soy milk."

"New product launches bearing a 'suitable for/free from' claim are on the increase. Almost 3,000 new products were launched in 2010 bearing a 'suitable for/free from' claim compared to just over 1,000 in 2006."

"Most consumers perceive the benefits of 'suitable for/free from' foods to be to:
- Maintain a healthy, balanced diet.
- Help cope with a condition.
- Help digestive health."

"Growth will come from self-diagnosed consumers who would consume 'suitable for/free from' for general health benefits rather than because of a specific allergy. In addition, the presence of well-recognised brands will drive interest in this category and encourage consumer buy-in."

"From an innovation perspective, there have been enormous strides in technologies that allow for development of free-from products. Currently, the key issue is to make products that have similar textural and organoleptic qualities as the mainstream products."
 

Authors/contributors

Contents

114 pages, 71 figures and 17 tables. Comb bound or PDF. 

BACKGROUND AND METHODOLOGY
Research Methodology
Information Provided
Definitions
Currency

EXECUTIVE SUMMARY

MARKET OVERVIEW
Gluten-Free Foods
Lactose-Free Foods
Diabetic Foods

NEW PRODUCT DEVELOPMENT TRENDS
Overview of New Product Activity
Baby food
Bakery
Breakfast Cereals
Dairy
Meals & meal centres
Sauces & seasonings
Snacks

CONSUMER PERCEPTIONS
Overview
Incidence of Food Allergies and Intolerances in Households
Food Consumption and Avoidance Trends
Consumer Perceptions around ‘Free from’ or ‘Suitable for’ Foods 70

INDUSTRY PERSPECTIVE
Overview
Key Trends
Key Market Drivers
Current Market Activities
Company Activities
Key Barriers
The Future of ‘Suitable for/Free from’

TECHNOLOGICAL INNOVATIONS
Overview

THE REGULATORY ENVIRONMENT
EU Legislation
US Legislation

CONCLUSIONS

APPENDICES
Appendix 1: Demographics
Appendix 2: Extra Detail for Charts Included in the Report
Appendix 3: Supplementary Charts

TABLE OF FIGURES
Contains 71 Figures

TABLE OF TABLES
Contains 17 Tables

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