The Asia Pacific Gluten Free Desserts and Ice Creams Market is predicted to reach USD 1.97 billion in 2024 and USD 3.27 billion by 2029, growing at a CAGR of 10.67% during the forecast period.
Desserts & ice-creams are anticipated to remain popular options among the youth. Increasing instances of gluten allergies in children have encouraged food providers to substitute conventional desserts with these low-cost alternatives that are free from allergens. The growth of the Asia Pacific Gluten Free Desserts and Ice Creams Market is mainly driven by the change in eating habits of the consumers along with the inclination of consumers toward healthy foods and rising awareness of health for an active lifestyle. Furthermore, the rise in disposable income of the middle-class population along with significant spending of the high-class population on healthy foods are some of the macroeconomic factors that are supplementing the growth of the global vital Gluten Free Desserts and Ice Creams market.
Asia-Pacific is predicted to grow with the highest CAGR during the forecast period. Factors such as growing consumption coupled with the rapid growth in distribution channels are anticipated to lead the growth of the market in this region.
Frequently Asked Questions
Key drivers include the rising prevalence of celiac disease, growing health consciousness, expanding product offerings by manufacturers, and increasing demand for premium and specialty food products among consumers.
Gluten-free cakes, cookies, brownies, and frozen desserts like sorbets and ice creams are the most popular products in the region. Consumers are particularly drawn to items that combine indulgence with dietary restrictions.
Supermarkets, hypermarkets, specialty stores, and online platforms are the most prominent distribution channels. E-commerce, in particular, has seen rapid growth, allowing consumers to access a wider variety of gluten-free products.
Future trends include the development of innovative flavors, healthier ingredients (such as organic or low-sugar formulations), and the introduction of plant-based, gluten-free alternatives to cater to vegan and allergen-conscious consumers.
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