As the gluten-free food market evolves, manufacturers are becoming more adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being included in gluten-free offerings. While gluten-free products were once primarily purchased out of necessity, this perception is shifting; many now view them as healthier options. A study by The Hartman Group reveals that 35% of consumers buying gluten-free items do so without any specific reason, while only 8% reported having a gluten intolerance.
The market for gluten-free products is anticipated to keep expanding. According to Packaged Facts, U.S. sales of gluten-free goods, which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts suggest that the gluten-free industry may eventually reach a saturation point, numerous brands continue to witness strong consumer demand and are actively introducing new gluten-free products. Major manufacturers like General Mills, Progresso, and Snyder’s have embraced this trend, producing gluten-free items that are well-received in the market.
As the market matures, it is logical for manufacturers to explore innovative ways to improve the taste and nutritional profile of gluten-free foods. For instance, the inclusion of calcium citrate is gaining attention, as it may provide benefits for individuals concerned about kidney health. As manufacturers strive to create better gluten-free options, we can expect further advancements in the coming months and years, especially with the integration of ingredients that enhance both health benefits and flavor, including those linked to calcium citrate and kidney wellness.