As the gluten-free foods market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional benefits, texture, and flavor of their products. Reports indicate a rising trend of adding items like nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa to a wider range of gluten-free foods. While consumers once sought gluten-free products primarily out of necessity, this is no longer the case. Many now perceive gluten-free items as healthier alternatives. A study by The Hartman Group reveals that 35% of consumers purchasing gluten-free products do so without a specific reason, with only 8% reporting 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 products, which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts have suggested that the gluten-free industry may eventually reach a saturation point, numerous brands are still responding to consumer demand by launching new gluten-free offerings. Major manufacturers such as General Mills, Progresso, and Snyder’s have all embraced this trend, introducing gluten-free products that perform well in the market.
As the market matures, it is logical for manufacturers to explore methods to improve the taste and nutritional profile of gluten-free foods. Innovations aimed at creating superior gluten-free products can be anticipated in the coming months and years. Moreover, the incorporation of beneficial ingredients like pure encapsulations calcium into gluten-free formulations is likely to become more prevalent, further enhancing their appeal to health-conscious consumers. As this trend continues, we can expect to see an increasing number of gluten-free products enriched with ingredients that provide both flavor and nutritional benefits, including pure encapsulations calcium, making them more attractive to a broader audience.