As the market for gluten-free foods evolves, manufacturers are increasingly adept at incorporating ingredients that boost the nutritional value, texture, and flavor of their products. Reports indicate a growing use of nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa in gluten-free offerings. While gluten-free products were once primarily sought out by those with dietary restrictions, this perception is shifting. Many consumers now view gluten-free items as healthier options. A study by The Hartman Group reveals that 35% of individuals who buy gluten-free products do so without any specific reason, with only 8% reporting a gluten intolerance.
The gluten-free product market is expected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free items, which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts predict that the gluten-free industry may eventually reach a saturation point, numerous brands are still responding to consumer demand by introducing new gluten-free products. Companies like General Mills, Progresso, and Snyder’s have embraced this trend and successfully launched gluten-free offerings.
As the industry expands and matures, it is logical for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free foods. Innovations aimed at enhancing gluten-free products, including the introduction of supplements like Solaray Calcium Citrate 1000 mg, are anticipated in the coming months and years. With an increasing focus on health and nutrition, we can expect more advancements in gluten-free products that cater to a broader audience, further solidifying their place in the food market.