The gluten-free bakery market is booming. Double-digit growth is driven not only by those with coeliac disease or gluten sensitivities, but also by health-conscious consumers. Industrial bakers are expanding their portfolios to meet this growing demand. The key challenge? Removing gluten without sacrificing the taste, texture, or appearance of traditional baked goods. This requires in-depth knowledge of the ingredients themselves, how they interact, and how they can be integrated into complex, industrial bakery processes.
That’s where Zeelandia comes in. We believe it's a puzzle worth solving and help you deliver premium products that meet the highest standards with certified gluten-free solutions. Through our Excellence Centre for Gluten-Free Products, we offer extensive knowledge and technical expertise, as well as a wide-ranging portfolio of gluten-free ingredients, produced in our dedicated gluten-free production facility in Italy. We support customers in co-developing, testing, and implementing bespoke solutions, and in developing new gluten-free products based on extensive market research.
A market on the rise.
According to one recent study, the market for gluten-free food and beverages is expected to almost double in size between 2024 and 2029, with annual growth rates of more than 10%. In Europe, 1 in 3 consumers actively avoids gluten, with demand no longer driven solely by those with coeliac disease. Health-conscious consumers now make up a significant portion of the market, many choosing gluten-free as part of a healthier lifestyle; to improve their digestive and heart health, to boost their immune system or to manage their weight.
Overcoming gluten-free challenges
Gluten plays a crucial role in the structure of baked goods, and removing it creates significant challenges. Dough elasticity, crumb structure, and shelf life are all impacted. Without gluten, dough loses its elasticity, leading to a denser, more compact crumb and an uneven texture. Additionally, gluten-free products tend to dry out more quickly, resulting in a shorter shelf life.
To address these issues, it’s essential to understand how alternative ingredients interact and impact the final product. At Zeelandia, we’ve dedicated extensive research to developing solutions that compensate for the lack of gluten, ensuring the end product retains the qualities consumers expect. Our solutions include ready-to-use mixes for bread and pastry, as well as improvers, custards, fillings, and release agents. These ingredients are designed not only to restore functionality but also to enhance the overall quality of the product.
By carefully selecting and combining these ingredients, we help our customers create gluten-free products that maintain excellent taste, texture, and appearance, while improving shelf life and handling in industrial processes. This expertise allows industrial bakeries to meet the growing consumer demand for high-quality gluten-free products without compromising on performance.
Supporting your gluten-free excellence
We understand that every customer has unique needs. We offer extensive knowledge and technical expertise, allowing us to work in partnership with our customers to co-develop solutions tailored specifically to their production environments, consumer demands, and business goals. Through close collaboration, we guide customers through the entire process—from initial concept and testing to full-scale production.
Download our whitepaper
Curious about how we can help you streamline your production and develop tailored gluten-free solutions? Download our whitepaper 'Going gluten-free. Why and how?' and discover how we can support your journey to gluten-free excellence.
A commitment to quality
At Zeelandia, we go beyond offering products; we deliver peace of mind. Our dedicated gluten-free production facility in Italy operates to the highest quality standards, exceeding regulatory requirements by ensuring our products contain less than 20 parts per million (ppm) of gluten, well below the regulatory limit. Backed by a team of R&D specialists in gluten-free baking, we continually refine formulations to enhance taste, texture, and shelf life.
Our expertise on gluten-free.
