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    Food Allergies and Intolerances: Consumer Perceptions and Market Opportunities for Free From Foods

    Author: Leatherhead Food Research Published: December 2011

    Member Price €3,812.92

    Non-Member Price €4,536.06 » Show prices in £ $ This publication is also available as a PDF. If you choose to purchase a PDF, VAT may be applied to the total.

    Description

    Demand for food and drink products suitable for consumption by people with specific allergies and intolerances is reportedly on the rise. Although only a small percentage of the population have a clinically diagnosed allergy many consumers self-diagnose their allergies and intolerances or choose to avoid certain foods, in particular gluten, wheat and dairy.

    Food Allergies and Intolerances: Consumer Perceptions and Market Opportunities for 'Free From' Foods is a new publication from Leatherhead Food Research. The report provides a comprehensive analysis of the market for products bearing a 'suitable for' or 'free from' claim and includes:

    • Market Overview
    • New Product Development Trends
    • Consumer Perceptions - Including survey results of 3,000 consumers in the US, UK, France, Germany, Italy and Spain
    • Industry Perspectives
    • Technological Innovations
    • The Regulatory Environment

    Geographic markets covered:

    • US, UK, France, Germany, Italy and Spain

    Product categories covered:

    • Baby food; bakery; breakfast cereals; dairy; meals and meal centres; processed meat; fish and eggs; sauces and seasonings; snacks

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

    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

    Leatherhead Food Research

    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

    Other publications in this series

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