As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in a wide array of foods to maintain gluten-free status.
In the past, consumers primarily sought out gluten-free products for dietary requirements, but this trend has shifted. Many now perceive gluten-free items as healthier options. A study by The Hartman Group reveals that 35% of consumers purchasing gluten-free products do so without a specific reason, while only 8% report having gluten intolerance. The market for gluten-free foods is expected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free products, valued at approximately $973 million in 2014, are anticipated to surpass $2 billion by 2019.
Though some analysts suggest the gluten-free market may eventually reach saturation, numerous brands still observe strong consumer demand and are consistently introducing new gluten-free offerings. Manufacturers such as General Mills, Progresso, and Snyder’s have embraced this trend, launching gluten-free products that perform well in the marketplace. As the industry advances, it is logical for manufacturers to seek out methods to improve the taste and nutritional profile of gluten-free items. Innovations that enhance the quality of gluten-free foods, including the incorporation of beneficial ingredients like calcium citrate, can be expected in the near future.
In summary, as the gluten-free market matures, the integration of nutritious components such as calcium citrate will play a crucial role in product development. This trend not only aligns with consumer preferences but also paves the way for further advancements in gluten-free offerings, ensuring that they remain appealing and beneficial for a broader audience.