India Gluten-Free Products Market Research Report 2025
Market Reports on India Provides the Trending Market Research Report “India Gluten-Free Products Market By Type (Bakery Products, Pizzas & Pastas, Cereals & Snacks, Savories, Desserts & Ice-creams and Others), By Source (Oilseeds & Pulses, Rice & Corn, Dairy & Meat Products and Others), By Distribution Channel (Offline (Conventional Stores, Hypermarkets/Supermarkets, Specialty Stores, Drugstores & Pharmacies), Online), By Region, Forecast & Opportunities, 2025”under Consumer Goods Category. The report offers a collection of superior market research, market analysis, competitive intelligence and Market reports. As on date of publishing, this report will capture the impact assessment of COVID-19 on this market and the same will be considered in our market forecast model. Clients purchasing this report between April and June 2020 will be getting a ‘free’ updated market data excel sheet between July and September 2020 accounting for the impact of COVID-19 on the market in the current year 2020 and forecast. India gluten-free products market is projected to witness growth at a steady CAGR by 2025, owing to the growing number of patients suffering from food allergies like celiac disease, lactose intolerance etc. Owing to the improved medical and healthcare facilities, food allergies are being identified easily now a days and doctors are recommending a strict gluten free diet to the patients. This has been a driver for gluten free food products in India. More and more local brands are coming out with gluten free products like breads, pizzas, pastas etc. Additionally, owing to the increasing per capita disposable income and improving living standards, the gluten-free diets have been gaining popularity in India for losing weight, which is likely to drive the market in the next five years. Request a free sample copy of India Gluten-Free Products Market Report http://www.marketreportsonindia.com/marketreports/sample/reports/2088974 Gluten is a family of storage proteins that are naturally found in certain cereal grains, such as wheat, barley and rye. People with celiac disease cannot tolerate gluten and must avoid it