gluten free marketplace trends 2013
DESCRIPTION
This presentation is an overview of the gluten-free marketplace for the USA in 2013.TRANSCRIPT
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Gluten-Free Sweets With A Japanese Twist: Simply YummyLuane KohnkeDecember 11, 2013
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Yummy Yes! Good For You??
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Our AgendaThe Basics: What, Who, Why
The Trends
Baking Tips & Me!
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Demystifying Gluten-Free
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Gluten Is The Protein Element In:Wheat
Rye
Barley
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Gluten Gives Baked Goods:Elasticity
Structure
Texture
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Even Ancient Grains Have GlutenSpelt
Kamut
Farro
Emmer
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No Gluten Grains & Flours: Rice (Brown, Sweet)
Quinoa, Teff, Amarnath, Tapioca, Potato
Cornmeal, Oats
Nut Flours (Almond, Hazelnut)
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Read Labels! Wheat, Barley or Rye Derivatives
Processing Environment Cross-Contamination
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Hidden GlutenWhite Chocolate Chips
Almond Paste
Blue Cheese
Artificial Flavors
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Gluten-Free Lifestyles
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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
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22MM+ Must Eat Gluten-FreeCeliac Disease 3MM
Gluten-Sensitivity 18MM-24MM
Wheat Allergies .3MM-3MM
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Some People Chose Gluten-FreeFeel Better/More Energy
Lose Weight
Reduce Arthritis Pain
Help with Mental Functioning
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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
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My PositionMany people benefit from minimizing refined flours and eating more vegetables
Examine your nutritional intake, if you adopt a gluten-free lifestyle
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Gluten-Free Marketplace
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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
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Fastest Growing Categories…
Snacks Cold Cereal Frozen Meals Baked Goods
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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”
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Gluten-Free Baking
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My Gluten-Free Baking JourneyDeveloped first recipe in 1995 for a friend’s 2 sons with Celiac
Collected gluten-free recipes for 15 years
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My Books
50 G-F Recipes 8 G-F Recipes
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Many Baking Ingredients Are Gluten-FreeBaking Powder, Baking Soda
Eggs, Butter
Spices, Salt
Pure Extracts (Vanilla, Almond)
Sugar
Most Chocolate, Cocoa
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My RecipesFlour substitute: brown rice flour, potato starch, tapioca starch, almond flour + xanthan gum
Nut flours only
Nut butters only
Egg whites
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Tips For Gluten-Free BakingAdd xanthan gum for good texture and crumb Chill rice-flour dough for easier handling
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Japanese Desserts:Gluten-Free & Yummy
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Thank you!