Gluten-free gluttony? Industry inspiring and pushing hard

Snack titan Frito-Lay has launched a gluten-free recipe section incorporating products from its own portfolio and organic bakery Rudi’s has taken to the social media arena with a Facebook competition campaign to promote its new line of gluten-free tortillas.

A recent Mintel report into the US gluten-free market suggests that investing in social media and web information about gluten-free as well as providing recipe ideas will drive business, especially “as gluten-free food is a relatively new phenomenon, consumers do not seem to be excessively brand loyal. Consumers seem willing to experiment.”​

BakeryandSnacks.com recently reported on a Frost & Sullivan report that suggested the industry has room for innovation and education with investments in marketing activities to do this needed. (See HERE​.)

Online investments and pushes​

Danielle Dalheim, registered dietician and principle nutrition scientist at Frito-Lay North America, said: “We’re offering fans a variety of gluten-free recipes and letting them know many of their favourite Frito-Lay snacks can still be a part of a gluten-free lifestyle.”​

“We know gluten-free eaters often feel their options are limited,”​ Dalheim added.

The recipe section on the firm’s corporate website has been developed in partnership with Recipe ReDux, a network of registered dieticians and healthy food bloggers.

Rudi’s Facebook campaign is offering $2 reduction coupons for its new line of gluten-free tortilla when users ‘Like’ the Rudi’s Gluten-Free page and also includes a competition to guess what gadget is hidden under pictures of the tortillas for a chance of winning it.

The Facebook page also includes a daily recipe using the new tortillas. Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery, said: “Our new campaign is meant to inspire gluten-free fans with cheerful prizes and delectable tortilla recipes.”​

US gluten-free giant​

The US represents the largest gluten-free market globally and Mintel data suggests that innovation and new product development (NPD) in the space is soaring in the market with the number of new gluten-free products increasing from 633 in 2007 to 1,559 as of December 2011.

With approximately 30m Americans either gluten intolerant/sensitive or celiac disease, there is a “bullish future for category sales”,​ Mintel said.

Frost & Sullivan data shows that the US gluten-free market has grown threefold over the past five years alone.

The snapshot takeaway​

Mintel data shows sales of gluten-free crisps, pretzels and snacks soared from $225m in 2009 to $388m in 2011 and gluten-free bread and baked goods more than doubled between 2009 and 2011, up from $56m to $119m.

Gluten-free cold cereal sales outsold traditional cereals and pulled in $178m in 2011, up $47m from 2009.