As the gluten-free food market evolves, manufacturers are becoming increasingly adept at incorporating ingredients that enhance the nutritional benefits, 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 gluten-free offerings. In the past, consumers primarily purchased gluten-free products out of necessity, but this perception is shifting. Many now believe that gluten-free items are healthier options. A study conducted by The Hartman Group reveals that 35% of consumers buying gluten-free products do so without any specific reason, while only 8% of those surveyed reported having a gluten intolerance.
The market for gluten-free products is projected to continue its growth trajectory. According to Packaged Facts, U.S. sales of gluten-free goods, which were estimated at $973 million in 2014, are expected to surpass $2 billion by 2019. While some analysts suggest that the gluten-free industry might eventually reach a saturation point, numerous brands continue to observe strong consumer demand and are introducing new gluten-free items. Major manufacturers like General Mills, Progresso, and Snyder’s have embraced this trend, creating gluten-free products that have proven to be successful in the market.
As the market matures, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free foods. One promising avenue is the inclusion of supplements like calcium magnesium citrate D3, which can enhance the nutritional content of these products. As advancements in gluten-free product development continue, we can anticipate more innovations that incorporate beneficial ingredients such as calcium magnesium citrate D3 to meet consumer demands for both taste and health in the coming months and years.