Gluten-free products are very important to a significant minority of consumers. According to the European Food Safety Authority (EFSA), around 0.7% of the EU population suffers from coeliac disease. In the UK, the figure is around 1%, according to the charity Coeliac UK.
Celiac disease is a condition caused by an immune reaction to gluten as well as proteins in foods such as wheat, barley and rye. Typical symptoms include abdominal pain, vomiting, diarrhea, iron deficiency (anemia) and infertility.
Gluten-free products are therefore very important for people with this condition. Despite years of apparent stagnation, the gluten-free shelf is now booming and sales of gluten-free products are steadily increasing. The market is expected to double to $14 billion by 2032 (it is currently valued at $6.7 billion).
However, many consumers of gluten-free products have a difficult time. In the UK, for example, people who eat gluten-free are exposed to cost pressures that gluten consumers are not exposed to.
How expensive is gluten-free food?
According to UK Debt Expert, British shoppers who follow a gluten-free diet pay on average 37% more than those who eat gluten-containing products. The research found that the average person spends £13.55 more each week on their weekly shop.
The company compared the prices of 25 weekly shopping trips at four major British supermarket chains.
Although gluten-free products are more expensive, they were often smaller. For example, while a 600g loaf of bread costs £1.65 at Sainsbury’s, a 400g gluten-free loaf costs £3.70, according to the study. A 195g garlic bread costs £1, while the 190g gluten-free equivalent costs £2.
Despite the increased demand mentioned above, the study found that the range of additive-free products in supermarkets (which also included dairy- and nut-free products) was still considerably smaller than the choice available for people without special dietary needs.
Gluten-free wheat flour
While many gluten-free breads are made from alternative flours, there is another option: gluten-free wheat flour. Spanish start-up Bread Free has produced gluten-free wheat flour with the gluten removed using biotechnology.
Earlier this year, Coeliac UK investigated the cost of gluten-free products in the UK and found that on average a gluten-free bread is 4.5 times more expensive than a bread containing gluten and that the cheapest gluten-containing bread is 6.1 times cheaper than the cheapest gluten-free bread.
In addition, 4% of people surveyed for the report said they eat gluten because of the cost, even though it could potentially be harmful to health.
Why is gluten-free food so expensive?
The cost of gluten-free foods is closely related to the resources needed to produce them. These products are made from finer flours, such as almond and coconut flour.
Contamination with allergens cannot be ruled out
You might think that the “free from” label is a pretty conclusive guarantee of allergen safety. But according to Jennifer Elegbede, Global Food and Health Applications Manager at ingredient supplier Lycored, that’s not the case. Unless the food chain is vertically integrated into a company, she explained to FoodNavigator, you can never be sure that products are free of allergens.
“Although demand for gluten-free alternatives has increased in recent years, there is still less demand for these specific products than for the ‘standard’ alternatives. Manufacturers and retailers are therefore unable to benefit from the same economies of scale,” Maxine McCreadie, financial expert at UK Debt Expert, told FoodNavigator.
Economies of scale refer to the economic theory that states that the more of a product is produced, the cheaper it is to produce. A niche product like gluten-free therefore has obvious disadvantages.
“This problem is exacerbated by the rising cost of living. If the government can address supply chain issues and support local gluten-free production, this could help reduce costs. In addition, supermarkets need to understand the financial challenges faced by their customers with intolerances. Everyone should be able to afford their nutritional needs without significant financial burden,” McCreadie told us.
According to the Coeliac UK report, the costs associated with gluten testing, the larger quantity of ingredients required and the separation of the supply chain also played a role.
