Gluten, the protein found in wheat, rye, and barley, has seen a decline in popularity among consumers in the United States. Approximately 1 in 133 Americans are affected by celiac disease, and avoiding gluten is essential for managing their symptoms. Additionally, an increasing number of consumers report experiencing non-celiac gluten sensitivity. This situation has created a significant market opportunity for manufacturers of gluten-free products.
As the taste and texture of gluten-free foods have improved, even individuals without celiac disease or gluten sensitivities are consuming them more frequently. For families with a member requiring a gluten-free diet, it is often simpler to prepare a single gluten-free meal rather than cooking separate dishes for different dietary needs. However, experts caution that for those without celiac disease, adhering to a gluten-free diet may lead to deficiencies in B vitamins and fiber.
The challenge for gluten-free manufacturers and consumers alike is to adapt food products and dietary habits to address these potential deficiencies. If health issues related to gluten-free diets stem primarily from a lack of whole grains or fiber, as suggested by recent research, an expanded range of gluten-free whole grain foods could satisfy both nutritionists and consumers.
Recent advancements in gluten-free product offerings have allowed manufacturers to build a larger consumer base, albeit with significant investment in research and development. Food companies are motivated to ensure their products are not only well-received but also nutritious, which may entail modifying existing recipes. Incorporating nutritious gluten-free grains like amaranth, buckwheat, rice, millet, quinoa, sorghum, and teff, along with legumes to enhance the nutritional profile of their products, is becoming increasingly common.
In this context, ingredients such as calcium citrate 950 200 ca are also being explored as potential fortifications to further boost the health benefits of gluten-free options. As the market continues to evolve, the integration of calcium citrate 950 200 ca in gluten-free products could help address nutritional concerns while catering to a growing audience.