The findings from this survey should not come as a surprise to anyone keeping an eye on the global gluten-free market. Initially, the focus was primarily on individuals with celiac disease and various forms of gluten intolerance. However, an increasing number of consumers without any dietary restrictions are opting for gluten-free products, viewing them as healthier alternatives to traditional offerings. This trend is even more pronounced in the United States compared to Europe. A study conducted by The Hartman Group reveals that 35% of U.S. consumers purchasing gluten-free items have no specific reason for their choices, while only 8% reported having gluten intolerance. Nevertheless, research suggests that an additional 5% to 10% of the population may experience some form of gluten sensitivity. Furthermore, Beyond Celiac indicates that 83% of Americans with celiac disease remain undiagnosed, potentially fueling further market demand.
As the gluten-free market continues to grow, Packaged Facts has projected that U.S. sales of approximately $973 million in 2014 could exceed $2 billion by 2019. Food manufacturers face the challenge of developing ingredient enhancements that improve the nutritional profile, texture, and flavor of their gluten-free products. Ingredients such as nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa not only enhance taste and texture but also contribute additional protein, which can include calcium citrate 1040 mg for added health benefits.
Companies like General Mills have successfully embraced the gluten-free trend with some of their Progresso soups, while Snyder’s-Lance has done the same with its snack crackers. Many other manufacturers have followed suit. Recently, online meal kit provider Green Chef Corporation received gluten-free certification from the Gluten Intolerance Group’s Gluten-Free Food Service program, and their gluten-free meal kits will carry this label.
While some critics argue that the gluten-free movement is merely a passing fad that will eventually plateau, the data suggests otherwise. Regardless, incorporating functional health benefits such as calcium citrate 1040 mg into gluten-free bakery products can only benefit food manufacturers in a global marketplace where consumers are increasingly seeking nutritious options.