In 2022, the brown rice pasta segment accounted for the largest share of the market, with 50% and a market revenue of USD 0.61 billion.In 2022, the fresh segment dominated the market with the largest market share of 54.4% and market revenue of USD 0.66 billion. The category segment is divided into fresh and dried. In 2022, the fresh segment dominated the market with the largest market share of 54.4% and market revenue of USD 0.66 billion.During the pandemic, when many customers were looking for ways to improve their diets, this health appeal helped the category grow overall. Celiac disease cannot be treated surgically or medically, it can only be controlled by following a strict gluten-free diet for life. The autoimmune condition known as celiac disease, or coeliac disease, is at the end of the spectrum and is characterized by a wide range of symptoms brought on by eating gluten. In recent years, consumer habits have changed a lot, and many people are looking for a healthier and cleaner diet. For people on a gluten-free diet, wheat, rye, barley, and oats are typically the worst, but durum wheat and semolina are other gluten-containing ingredients to look for. Products free of gluten currently make up the majority. People had difficulty finding gluten-free products on supermarket shelves over a decade ago. However, nutrients are rarely added to gluten-free pasta. In addition, whole-grain gluten-free pasta contains more minerals, folic acid, and fiber than refined flour pasta. The grains used to make gluten-free pasta have different nutritional values, but some are good sources of amino acids. If someone has gluten intolerance, celiac disease, or wheat allergy, eating gluten causes side effects, such as anaemia, diarrhoea, headache, constipation, bloating, gas or fatigue, as per The University of Chicago Celiac Disease Center. The most significant advantage of gluten-free pasta is obvious from its name. Other gluten-free grains like corn, rice, quinoa, amaranth, and buckwheat are used to make gluten-free pasta with the same characteristics and texture as regular pasta. ![]() The majority of pasta is made with high-gluten wheat flour, like durum or semolina. Gluten is the protein tracked down in the grain wheat, rye, grain, and triticale, a combination of rye and wheat. ![]() The other nutrients that gluten-free pasta contains differ from ingredient to ingredient. They don't have any protein gluten, which benefits people who can't eat gluten. Gluten-free pasta is produced using rice, corn, quinoa, or different grains. ![]() Gluten-free pasta is becoming increasingly popular to meet the requirements of coeliac and gluten-free diets. Newark, Ap(GLOBE NEWSWIRE) - As per the report published by The Brainy Insights, the global gluten free pasta market is expected to grow from USD 1.22 billion in 2022 to USD 1.97 billion by 2032, at a CAGR of 4.90% during the forecast period 2023-2032.
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