As the gluten-free foods market evolves, manufacturers are increasingly proficient at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being integrated into a growing number of gluten-free foods. Initially, consumers primarily sought gluten-free products out of necessity, but this trend has shifted. Many now perceive gluten-free options as healthier alternatives. A study by The Hartman Group reveals that 35% of gluten-free purchasers do so without any specific reason, while only 8% actually have a gluten intolerance.
The market for gluten-free products is expected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free items, which were approximately $973 million in 2014, are predicted to surpass $2 billion by 2019. While some analysts suggest that the gluten-free sector may eventually reach saturation, numerous brands are still witnessing strong consumer demand and are actively introducing new gluten-free offerings. Major manufacturers like General Mills, Progresso, and Snyder’s have embraced this trend by launching successful gluten-free products.
As the market matures, it is logical for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free foods. The inclusion of nutrients such as calcium citrate, vitamin D3, and folic acid is becoming more prevalent in these products, as companies strive to provide consumers with healthier options. With ongoing advancements expected in the development of superior gluten-free products, the future looks promising for this segment of the food industry.