Consumer Survey For Gluten-Free F&B
Consumer Survey For Gluten-Free F&B
User responses
Consumer Survey For Gluten-Free F&B
Survey Type
Product Innovation
Audience
All Audience
Top Insight
- Bread is the most popular category in gluten free products
- American cuisine uses gluten free products the most. French cuisine is where gluten free products are most rising
- Protein is the nutritional element most respondents consider when consuming gluten free meals
1.
Have you intentionally consumed gluten-free food and beverage products in the past 2 years?
Insight
2%
More than average
consumers have been consuming gluten-free products
97.93%
No
Yes
2.07%
240,866
No
97.93%
11,398,777
2.
What gluten-free products do you currently consume or would be interested in trying
Insight
35%
More than average
respondents consume or are interested in gluten-free desserts
48.35%
Gluten-Free Bread
Gluten-Free Bread
48.35%
25,126
Gluten-Free Pasta
27.98%
14,540
Gluten-Free Snacks
34.46%
17,910
Gluten-Free Desserts
35.46%
18,430
3.
Which cuisines do you use gluten-free products in?
Insight
15%
More than average
respondents use gluten-free products on American preparations than on Asian preparations
41.68%
American
Italian
29.92%
21,691
Mexican
30.74%
22,285
French
19.86%
14,399
American
41.68%
30,214
Asian
36.13%
26,191
4.
At what meal are you most likely to consume a gluten-free meal?
Insight
9%
More than average
respondents have gluten free meals on Breakfast than on Dinner
47.48%
Breakfast
Dinner
43.38%
38,609
Breakfast
47.48%
42,261
Lunch
32.41%
28,849
Snack
42.18%
37,544
5.
Which of the following nutritional / ingredient qualities are most important to you in gluten-free meals?
Insight
58%
More than average
respondents find Protein important than Carbohydrates in gluten free foods
65.44%
Protein
Non Gmo
20.87%
13,319
Protein
65.44%
41,774
Carbohydrates
41.37%
26,405
Superfood
10.8%
6,892
Vitamins
18.59%
11,865