“Rising Popularity of Plant-Based Diets”
- The surge in plant-based diets is a central trend driving demand for gluten free flours, as more consumers seek vegan and flexitarian lifestyles that exclude both animal products and gluten-containing grains
- For instance, gluten free flours produced from almond, coconut, chickpea, and brown rice are inherently plant-based, catering both to people with gluten intolerance and those focused on sustainable or animal-free diets
- Increased visibility of plant-based eating through social media, wellness influencers, and health documentaries continues to push gluten free baking and cooking into the mainstream, especially among younger demographics
- Food innovators and major brands are introducing new gluten free flour blends optimized for plant-based recipes, supporting everything from bread and pizza crust to desserts and meat alternatives, and highlighting their clean-label and health-focused attributes
- Retailers and e-commerce platforms are expanding shelf space for gluten free and plant-based products, and clearer labeling helps consumers quickly identify these SKUs, further boosting market penetration in supermarkets and online stores
- Gluten free flour manufacturers are increasingly aligning with trends in organic, non-GMO, and high-fiber offerings, as consumers demand more nutrient-dense and functionally enriched plant-based options in their diets
