Increasing Demand for Gluten-Free Foods is Driving Market Development
Carboxymethylcellulose is a cellulose derived from sodium salt. Its thickening and stabilizing properties make it highly useful in gluten-free baking. Sodium CMC is used to improve the rheological properties of gluten-free doughs. It improves water absorption, development time, and stability in dough stability. CMC provides viscosity and volume to the dough, creating a good bread that is primarily provided by gluten. Many people suffer from gluten intolerance or allergy, which can further contribute to celiac disease. Growing awareness of gluten intolerance and the adoption of gluten-free products and foods are major factors contributing to market opportunities.
Furthermore, gluten-free options are perceived as healthier food choices that can aid weight loss. According to an article published in Food Business Magazine, 24% of people across 22 countries say they avoid gluten in their diet, while 25% of the population is very cautious about gluten intolerance. This factor is expected to increase demand for gluten-free products, further driving the market.
