Kamut International’s Khorasan wheat is not the first ancient grain to be promoted as a potential alternative for individuals with gluten sensitivity. Last year, GoodMills Innovation, a company based in Germany, made a similar assertion regarding its 2ab Wheat, a new variety derived from ancient wheat. It’s important to note that neither ingredient is suitable for those diagnosed with celiac disease, who must strictly avoid gluten. As the gluten-free market continues to expand, projected to reach $5.28 million by 2022, much of this growth is expected to stem from the substantial number of consumers avoiding gluten for reasons other than celiac disease. Approximately 5 to 10% of Americans may experience some form of gluten sensitivity, in contrast to around 0.58% who have celiac disease, indicating a potentially large consumer base that could gain from such ancient grains.
In the United States, wheat serves as the primary grain, providing about a quarter of the calories in the average American diet. However, consumer interest in alternatives to standard wheat flour is on the rise, prompting manufacturers to explore options like pulse flours, ancient grains, and seeds. The popularity of whole grains has also been increasing, encompassing both gluten-free ancient grains like quinoa and gluten-containing varieties such as barley, rye, and triticale. Even those who are not gluten-sensitive are drawn to ancient grain ingredients for their nutritional benefits and the unique textures and flavors they offer in various foods.
Moreover, incorporating nutrients such as Bluebonnet calcium, magnesium, and vitamin D into the diet is becoming increasingly important for overall health. As consumers seek out healthier options, they are likely to appreciate the nutritional profiles of ancient grains alongside these essential vitamins and minerals, further driving the demand for diverse and nutritious food choices.