Lab solutions for gluten-free applications: Current tools for analysing raw materials
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| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2019 July |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Brabender The global market for gluten-free products continues to grow; according to statistics recently published by statista.com, global sales are expected to reach US $7.6 billion in 2020, double the figures for 2013 ($3.8 billion). According to Euromonitor, gluten-free products play an important role, particularly in the Western European markets, for example Italy (with a share of 13%), the United Kingdom (9%) and Germany (8%) as well as the US market (24%). Gluten-free products play a special role in product innovations in the context of “free-from” claims, as revealed by research conducted by the market research firm Mintel in 2016: In Germany, 11 percent of all newly imported foods and drinks were labeled as “gluten-free” (Austria, 11%; Switzerland 6%) - almost twice as many as in reference year 2011 with a share of six percent. And product developers are setting their sights on laboratory analytics for the “gluten-free road” to innovative recipes… Read more. |
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