DSM introduces PreventASe® XR to extend use of enzymatic acrylamide-reduction solution to more snacks and baked goods | DSM Food Specialties
10 Jul 2018
Consumption of gluten-free bread is on the rise worldwide, with many markets seeing ‘gluten-free’ moving from the margins into the mainstream in recent years. But what do consumers think of the gluten-free options on their supermarket shelves?
Until now, gluten-free bread has been the choice of people who have a strict allergy or intolerance. Today, our research shows that more people are choosing gluten-free as part of a healthier lifestyle.
Only a minority of gluten-free consumers eat solely gluten-free bread in their diets, meaning gluten-free bread competes with regular bread for a share of the shopping basket—and is more likely to be compared directly in terms of taste, texture, and price.
DSM conducted a survey with 1,000 gluten-free bread consumers in the UK and the USA, and learned that the way to satisfy consumers’ appetites for healthier, easier-to-digest bread is to provide gluten-free products with the same taste, appeal, and variety of the regular options.
We asked consumers of gluten-free bread: Do you eat mostly gluten-free bread or regular bread, or a mix of the two?
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01 October 2018