Enterprise Ireland clients can access a variety of databases covering numerous markets at the Market Research Centre. Below are some reports on the gluten-free market.
If you wish to view any of the reports or if you have any queries, contact us at firstname.lastname@example.org. The Market Research Centre is open Monday to Friday, 9am to 5pm
- Free From (country reports)
- Savoury Snacks
- Bakery & Cereals
- Gluten – free Foods US
- Free – From Foods Ireland
- Free – From Foods UK
- From – From Food Trends US
- 724 Gluten Free products listed
- Innovations in Gluten Free food – Industrial Bioprocessing TOE
- Technologies enabling food safety
- 10 Key food Trends in 2018
- Gluten Free Products UK
- Rheology of gluten-freedough and physical characteristics of bread with potato protein. By: Witczak, Teresa; Juszczak, Lesław; Ziobro, Rafał; Korus, Jarosław. Journal of Food Process Engineering.
- Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties. By: Bender, Denisse; Regner, Markus; D’Amico, Stefano; Jäger, Henry; Tömösközi, Sándor; Schoenlechner, Regine. Journal of Food Quality 8/6/2018.
- Regression Analysis of Gluten-Free Pasta from Brown Rice for Characterization and In vitro Digestibility. By: Rafiq, Aasima; Sharma, Savita; Singh, Baljit. Journal of Food Processing & Preservation. Apr2017, Vol. 41 Issue 2.
If you are also interested in Dairy Free products, check out our blog on the Dairy Free Market here
Important Note: All databases are subject to copyright. The use of cameras and USBs is strictly prohibited.