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中国无麸质食品和饮料市场 - 增长、趋势、COVID-19 影响和预测(2021 - 2026 年)

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中国除了是亚太地区最大的无麸质食品和饮料市场(2016 年预计份额超过 35%)外,预计中国也是增长最快的市场,复合年增长率有望超过2018 年至 2023 年期间为 14%。

小麦、大麦、黑麦及其衍生物被发现含有称为麸质的蛋白质,对它敏感的人会表现出轻微的不耐受症状,例如慢性腹泻和呕吐。然而,有相当多的人群表现出典型的不耐受症状,这些症状被归类为乳糜泻。这是一种遗传性自身免疫性疾病,其中麸质会损害小肠,唯一的治疗方法是终身严格无麸质饮食。例如,这种疾病在北美的患病率约为 3 到 400 万,尽管目前只有 5%-10% 的病例被诊断出来。

无麸质食品和饮料市场经历了从专业利基产品到主流产品的根本变化。全世界数以百万计的人已经开始食用无麸质产品,这不仅是因为被诊断出患有乳糜泻,还因为人们普遍认为要保持更好的健康。当前无麸质产品消费的趋势进一步推动了无麸质食品和饮料领域的发展。  

无麸质产品市场竞争激烈,产品创新是领先企业采用的主要战略方法。这种趋势很可能在未来继续下去,因为现有的参与者都在寻求获得更多的市场份额。

 

 

购买本报告的理由

  • 用近期趋势和波特五力分析来分析市场前景
  • 市场动态,主要考虑推动当前市场情景的因素以及未来几年市场的增长机会
  • 市场细分分析,包括纳入经济和非经济方面影响的定性和定量研究
  • 整合影响市场增长的供需力量的区域和国家层面分析
  • 涉及主要参与者市场份额的竞争格局以及过去五年采取的主要发展战略
  • 全面的公司简介,涵盖主要市场参与者采用的产品、关键财务信息、最新发展、SWOT 分析和策略
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1. Introduction

                1.1 Key Deliverables of the Study

                1.2 Study Assumptions

                1.3 Market Definition

2. Research Approach and Methodology

                2.1 Introduction

                2.2 Research Designs

                2.3 Study Timelines

                2.4 Study Phases

                                2.4.1 Secondary Research

                                2.4.2 Discussion Guide

                                2.4.3 Market Engineering and Econometric Modelling

                                2.4.4 Expert Validation

3. Market Dynamics

                3.1 Drivers

                                3.1.1 Increasing Awareness of Celiac Disease and Gluten - Intolerance Consumers

                                3.1.2 Increasing Disposable Incomes

                                3.1.3 Enhanced Taste of Foods Free From Gluten

                3.2 Restraints

                                3.2.1 Less Awareness on Celiac Disease in the Developing Countries

                                3.2.2 Nutritional Loss and Weight Gain Issues Associated with Gluten-Free

                3.3 Opportunities

                                3.3.1 Rising Demand for Organic and Fresh Foods Segments

                                3.3.2 Innovation in Products

                3.4 Porter's Five Forces Analysis

                                3.4.1 Bargaining Power of Buyers

                                3.4.2 Bargaining Power of Suppliers

                                3.4.3 Degree of Competition

                                3.4.4 Threat of New Entrants

                                3.4.5 Threat of Substitutes

4. Market Segmentation

                4.1 By Type

                                4.1.1 Beverages

                                4.1.2 Bread Products

                                4.1.3 Cookies and Snacks

                                4.1.4 Condiments, Seasonings & Spreads

                                4.1.5 Dairy/Dairy Substitutes

                                4.1.6 Meats/Meat Substitutes

                                4.1.7 Other Gluten-Free Products

5. Competitive Landscape

                5.1 Strategies Adopted by Major Players

                5.2 Most active companies in the past five years

                5.3 Market Share Analysis

6. Company Profiles

                6.1 Amy's Kitchen Inc.

                6.2 Bob's Red Mill

                6.3 Boulder Brands Inc.

                6.4 Dr. Schar

                6.5 Enjoy Life Natural Brands LLC

                6.6 Frontier Soups

                6.7 General Mills Inc.

                6.8 Genius Foods

                6.9 Golden West Speciality Foods

                6.10 H.J Heinz Company

                6.11 Hain Celestial Group Inc.

                6.12 Hero Group AG

                6.13 Kelkin Ltd

                6.14 Mrs. Crimbles

7. Appendix

                7.1 Sources

                7.2 Disclaimer

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