Consumer Preference for Soy and Gluten-free Products
The “free-from” is one of the fastest-growing trends in niche foods. Soy and a gluten-free diet has quickly become the fastest-growing nutritional movements, which is gaining popularity for its health and therapeutic benefits. The increase in the use of soy and gluten-free food products is mainly attributed to rising food sensitivities, regional dietary preferences, and increasing diagnosis of coeliac diseases.

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For instance, many people have allergies and intolerance of soy protein resulting in eye irritation, stomach upsets, and other symptoms, which in some cases require hospitalization. The increasing demand for gluten-free products is mainly associated with increasing instances of diseases. However, the number of people who actually need to avoid gluten for medical reasons is relatively small.

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As a result, some of the people are avoiding food products containing or fortified with soy and wheat ingredients. Thus, rising consumer preference towards soy-free food products across the globe restricts the growth of the soy and wheat protein-based meat substitutes market to some extent.