A quick survey of the food marketplace identifies a range of foods that fill specific market niches such as dairy-free, nut-free, peanut-free, egg-free and even allergen-free. But compared to gluten-free, the number of other “free” products available in the market is smaller and less diverse.
Food products with “free” claims appeal consumers with allergies and related illnesses to specific foods. But with gluten-free, many other consumers also now select such products even though their personal need for gluten restriction is less clear. How likely is it that any of these other market niches have broader appeal?