Gluten-free Bakery Premix Market Segmentation
The gluten-free bakery premix market can be segmented on the basis of product type, end use, and sales channel.
On the basis of product type, the gluten-free bakery premix market can be segmented as:
- Bread
- Cakes
- Pizza Bases
- Muffin
- Pikelets
- Hamburgers
- Rolls
- Others (e.g. tortilla, brownies, etc.)
On the basis of end use, the gluten-free bakery premix market can be segmented as:
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- Bakeries and Pastry Shops
- Confectionery Shops
Restaurants and Hotels
- Household (Retail)
On the basis of the sales channel, the gluten-free bakery premix market can be segmented as:
- Direct Sales/B2B
- Indirect Sales/B2C
- Hypermarkets/Supermarkets
- Convenience Stores
- Specialty Stores
- Online Retailers
- Others
Gluten-free Bakery Premix Market: Key Developments
In 2013, Watson, Inc. introduced an entire range of gluten-free bread and baking premixes. They introduced gluten-free premix for bread, brownies, muffins, etc.
Gluten-free Bakery Premix Market: Opportunities
The demand for bakery products is expected to grow at a rapid rate in the Asia Pacific region. The regions such as China and India are anticipated to show a high growth rate of the bakery industry. China and India together have a population of more than 2.7 billion, which accounts for around 36.2% of the world population. The increasing population, influence of western culture, changing lifestyles, etc. are some of the drivers for the rise in the bakery industry. The increase in demand for bakery products provides an opportunity for the development of gluten-free bakery premixes in the Asia Pacific region.
Gluten-free Bakery Premix Market: Key Participants
Some of the market participants in the Gluten-free Bakery Premix market are:
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- Lesaffre et Compagnie, SA
Myosyn Industries Pty Ltd
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- Bakels Worldwide
- Choices Gluten Free
- Caremoli SPA
- Theodor Rietmann GmbH
- Melinda’s Gluten-Free Goodies
Watson, Inc.
- Naturally Organic
