Gluten free pastry specialist, Pidy, predicts further free from growth

The gluten free market is ever expanding and has seen the largest growth in the free from sector. Data from Allergy UK suggests up to 25m people suffer from some food allergy or intolerance. Pidy an innovative family owned pastry manufacturer and a market leader in gluten free pastry has put together its predictions, opinions and statistics on the gluten free industry.

Recent data from Mintel has shown that nearly two in five of those who eat or have previously eaten gluten-free foods (38%) do so because they believe it’s better for their overall health. According to information presented at the Food and Drink’s Innovation Free-From conference, the UK gluten-free market is forecast to grow by 46% to £561 million by 2017. Also, according to Mintel, there is still a need for gluten-free food innovation, especially within categories that typically contain gluten, including bread, pasta, pizza, snacks, and desserts.

Pidy has always been market leaders in the world of pastry and that is definitely the case with its latest range. Robert Whittle UK general manager, said: “The demand for free from products is growing and gluten free products are definitely commanding more shelf space. Over the last year we have received some fantastic feedback on our gluten free range, from customers, chefs and consumers. We have ensured that our innovative recipes allow those opting for gluten free pastries to indulge in the same taste and flavour of our regular pastry. We definitely are leading the way for gluten free pastry and we want to continue pushing the boundaries”

Pidy has also done a great deal of product tasting with customers and clients and challenged them to see if they could tell the difference between Pidy’s regular pastry and its gluten free versions. Eight out of 10 people couldn’t tell the difference visually or taste wise. Feedback from visitors at exhibitions has been incredibly encouraging and three of Pidy’s major retail customers are already looking to develop the range for launches in 2016.

Whittle said: “I believe the gluten free market will continue to grow at an increased rate, I really don’t think the market will slow down in the near future. Even after sixty years of making pastry the Pidy NPD team continue to innovate to ensure that their products meet the demands of consumer diets whilst also retaining a high quality taste.”