As the gluten-free foods market evolves, manufacturers are becoming increasingly adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being added to a growing number of gluten-free foods. Initially, consumers primarily purchased gluten-free products out of necessity, but this trend has shifted. Many now perceive gluten-free items as a healthier option. A study conducted by The Hartman Group reveals that 35% of consumers who buy gluten-free products do so without any specific reason, while only 8% of those surveyed reported having 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 items, which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. While some analysts have suggested that the gluten-free industry might eventually reach a saturation point, numerous brands are still experiencing strong consumer demand and are introducing new gluten-free options. Companies like General Mills, Progresso, and Snyder’s have embraced this trend, successfully launching gluten-free products that resonate with consumers.
As the market matures, it is logical for manufacturers to explore new methods to improve the taste and nutritional profile of gluten-free offerings. Innovations in gluten-free products are anticipated in the near future, particularly in terms of integrating beneficial ingredients like raw calcium vs calcium citrate. This focus on enhancing nutritional benefits will likely lead to more advanced gluten-free products in the coming months and years, further solidifying their place in the marketplace.