As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate a growing trend of adding nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa to a wider array of gluten-free foods. Initially, consumers bought gluten-free products out of necessity, but this has shifted; many now perceive gluten-free options as healthier alternatives. A study conducted by The Hartman Group found that 35% of gluten-free shoppers report no specific reason for their purchases, while only 8% indicated they have 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 items, which were estimated at $973 million in 2014, are expected to surpass $2 billion by 2019. Although some analysts suggest the gluten-free industry may eventually reach a saturation point, numerous brands still respond to rising consumer demand by launching new gluten-free offerings. Notable manufacturers like General Mills, Progresso, and Snyder’s have embraced this trend, producing gluten-free products that are performing well.
As the market matures, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free items. Innovations are likely to emerge in the coming months and years, with a focus on enriching products with beneficial ingredients, such as those containing 1200 mg of calcium citrate. These enhancements will further advance the quality of gluten-free foods, making them more appealing to a broader audience.