News and Trends

For the estimated one in a hundred people in the UK with coeliac disease, gluten-free products are a medical necessity. This is a serious illness where the body’s immune system attacks its own tissues when gluten is eaten. But for others, even those experiencing symptoms of gluten intolerance, the unfolding cost of living crisis means that discretionary purchases of specialist gluten-free foods need more weighing up. Which means manufacturers of gluten-free products, many typically bakers, are having to work harder to justify their credentials and price premiums, and attract a wider audience. As a result, a decade after the gluten-free trend took off, gluten-free products are increasingly “gluten-free plus”: plus convenience, plus vegan, plus halal – the more pluses the better. Manufacturers are also tackling a perception of gritty texture and poor nutrition that dogs gluten-free products, and the paradox that even though consumers choose gluten-free options for health reasons, they ma...

Délifrance's vegan croissant have the same texture, taste and mouthfeel as their buttery counterparts. Pic: Délifrance According to experts, the UK is experiencing a ‘second wave’ of allergic disease, with around 1-2% of adults and 5-8% of children today suffering a food allergy. As a result, Natasha’s Law was introduced in 2021, requiring food outlets to provide clear allergen labelling on pre-packed foods. However, McPeake said allergies are getting worse, and more children are being diagnosed with multiple and severe allergies. Some of these are outside of the top 14, and range from kiwi fruit and tomatoes to peppers, pea protein and chickpeas. The love of bakery Délifrance’s report revealed three quarters of UK consumers with food allergies enjoy bread; 74% indulge in sweet treats like brownies or cakes; and 70% eat pastries like croissants and pain au chocolat. Another 66% like savoury treats such as cheese twists. This shows that there’s strong demand for baked goods from foo...