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

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

Table of contents

Chapter Headings:
• 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

Key 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 & meal centres, processed meat, fish & eggs, sauces & 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.

Food allergies and intolerances: consumer perceptions and market opportunities for ‘free-from’ foods is a new publication from Leatherhead Food Research. The report is the output of extensive research of the free-from market including primary consumer research surveying 3,000 consumers in the US, UK, France, Germany, Italy and Spain.

Sectors covered
The report provides an overview of the free-from market, focusing in particular on the gluten-free and dairy and lactose free markets. The market and NPD analysis reviews the following product categories:
• Baby food
• Bakery
• Breakfast cereals
• Dairy
• Prepared meals
• Processed meat, fish and eggs
• Sauces and Seasonings
• Snacks

Geographic scope
The report covers the following geographic markets
• US
• UK
• France
• Germany
• Italy
• Spain

Contents
The report contains the following information:
• Executive Summary
• Market Overview
• Analysis of NPD Activity
• Consumer Perceptions of Free From Foods
• Industry Perspectives
• Technological Innovation
• The Regulatory Environment

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Related research categories

By sector: Consumer (in Trends)