gluten free marketplace trends 2013

Gluten-Free Sweets With A Japanese Twist: Simply YummyLuane KohnkeDecember 11, 2013

Yummy Yes! Good For You??

Our AgendaThe Basics: What, Who, Why

The Trends

Baking Tips & Me!

Demystifying Gluten-Free

Gluten Is The Protein Element In:Wheat

Rye

Barley

Gluten Gives Baked Goods:Elasticity

Structure

Texture

Even Ancient Grains Have GlutenSpelt

Kamut

Farro

Emmer

No Gluten Grains & Flours: Rice (Brown, Sweet)

Quinoa, Teff, Amarnath, Tapioca, Potato

Cornmeal, Oats

Nut Flours (Almond, Hazelnut)

Read Labels! Wheat, Barley or Rye Derivatives

Processing Environment Cross-Contamination

Hidden GlutenWhite Chocolate Chips

Almond Paste

Blue Cheese

Artificial Flavors

Gluten-Free Lifestyles

Who Must Eat Gluten-Free? Celiac Disease: autoimmune condition triggered by gluten, genetic predisposition, can only be managed by diet

Gluten-Sensitivity: similar symptoms to Celiac, but not life threatening

Wheat Allergies: anaphylactic reaction and difficulty breathing, potentially life threatening

22MM+ Must Eat Gluten-FreeCeliac Disease 3MM

Gluten-Sensitivity 18MM-24MM

Wheat Allergies .3MM-3MM

Some People Chose Gluten-FreeFeel Better/More Energy

Lose Weight

Reduce Arthritis Pain

Help with Mental Functioning

Health Benefits Are Controversial

Gluten-free diets tend to be lower in fiber as well as B vitamins, calcium, iron and other nutrients

Gluten-free products may have more sugar and fat to compensate for flavor

My PositionMany people benefit from minimizing refined flours and eating more vegetables

Examine your nutritional intake, if you adopt a gluten-free lifestyle

Gluten-Free Marketplace

Gluten-Free Products Have Seen Tremendous Growth

2008 2012 2017$1.0

$3.0

$5.0

$7.0

$3.0

$4.2

$6.6

Sales of Gluten-Free Food & BeveragesIn the USA ($B)

Source: Packaged Facts, October 2012

Fastest Growing Categories…

Snacks Cold Cereal Frozen Meals Baked Goods

USA Standard AnnouncedIn Aug 2013, FDA defined gluten-free as gluten limit of <20 parts per million (ppm)

Applies to all foods labeled “gluten-free,” “no gluten,” “free of gluten,” or “without gluten”

Gluten-Free Baking

My Gluten-Free Baking JourneyDeveloped first recipe in 1995 for a friend’s 2 sons with Celiac

Collected gluten-free recipes for 15 years

My Books

50 G-F Recipes 8 G-F Recipes

Many Baking Ingredients Are Gluten-FreeBaking Powder, Baking Soda

Eggs, Butter

Spices, Salt

Pure Extracts (Vanilla, Almond)

Sugar

Most Chocolate, Cocoa

My RecipesFlour substitute: brown rice flour, potato starch, tapioca starch, almond flour + xanthan gum

Nut flours only

Nut butters only

Egg whites

Tips For Gluten-Free BakingAdd xanthan gum for good texture and crumb Chill rice-flour dough for easier handling

Japanese Desserts:Gluten-Free & Yummy

Thank you!