The Europe Gluten Free Confectionary Market would witness market growth of 6.7% CAGR during the forecast period (2023-2030). In the year 2020, the Europe market's volume surged to 79,287.6 tonnes, showcasing a growth of 3.5% (2019-2022).
Innovations in ingredient sourcing and formulation have allowed producers to replicate the mouthwatering qualities of traditional confectionary while eliminating gluten-containing ingredients. The result is a wide range of gluten-free sweets with the same delectable flavors, textures, and visual appeal as their gluten-containing counterparts. This culinary achievement has resonated with consumers, making gluten-free confectionary a mainstream choice for those seeking health-consciousness and an indulgent treat.
Advancements in food science and technology have played a pivotal role in the market by enabling the development of innovative formulations and ingredients to maintain the integrity and quality of gluten-free sweets. These developments have been essential for replicating the taste and texture of traditional confectionary products without using gluten.
Additionally, food scientists have identified and developed alternative binding agents that can replace gluten in gluten-free confectionary. These agents help hold the ingredients together and create the desired texture. For example, xanthan gum, guar gum, and psyllium husk are commonly used binding agents in gluten-free baking. They mimic the binding properties of gluten and help prevent gluten-free confections from becoming crumbly or dry.
In recent years, France has experienced a number of changes in its consumer lifestyle trends. One of the most notable changes has been the popularity of health and wellness products and services. This trend has been driven by several reasons, including the increasing awareness of the importance of health and wellness among French consumers and the availability of more affordable health and wellness products and services. Eating organic, sugar-free, and unprocessed foods is one-way French people lead healthier lifestyles. These factors will help in the expansion of the market in the coming years.
The Germany market dominated the Europe Gluten Free Confectionary Market, by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $417.2 Million by 2030. The UK market is exhibiting a CAGR of 5.8% during (2023 - 2030). Additionally, The France market would experience a CAGR of 7.4% during (2023 - 2030).
Based on Product Type, the market is segmented into Gluten-free chocolates, Baking mixes, Gluten-free Cakes, Gluten-free Cookies, and Others. Based on Distribution Channel, the market is segmented into Supermarket/Hypermarket, Convenience Stores, Pharmaceutical & Drug Stores, Online Sales Channel, and Others. Based on Price Point, the market is segmented into Economy, Mid-Range, and Luxury. Based on countries, the market is segmented into Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
Free Valuable Insights: The Global Gluten Free Confectionary Market will Hit $5.3 Billion by 2030, at a CAGR of 7.4%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Conagra Brands, Inc., Mondelez International, Inc., King Arthur Baking Company, Inc., Bob's Red Mill Natural Foods, Inc., Simple Mills, Inc., Hail Merry LLC, The GFB, SmartSweets Inc. (TPG Inc.), Quinoa Corporation (Ancient Harvest) and Unreal Brands Inc.
By Product Type (Volume, Tonnes, USD Million, 2019-2030)
By Distribution Channel (Volume, Tonnes, USD Million, 2019-2030)
By Price Point (Volume, Tonnes, USD Million, 2019-2030)
By Country (Volume, Tonnes, USD Million, 2019-2030)
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