As the gluten-free foods market evolves, manufacturers are improving their ability to incorporate ingredients that enhance the nutritional benefits, texture, and flavor of their products. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being integrated into various food items to maintain their gluten-free status.
In the past, consumers primarily purchased gluten-free products out of necessity, but this trend has shifted. Many now believe that gluten-free products are healthier options. A study by The Hartman Group reveals that 35% of consumers who buy gluten-free items do so without any specific reason, while only 8% of those surveyed reported having gluten intolerance. The market for gluten-free offerings is projected to continue its growth. Packaged Facts estimates that U.S. sales of gluten-free products, which were approximately $973 million in 2014, are expected to surpass $2 billion by 2019.
Though some analysts suggest that the gluten-free market may eventually reach a saturation point, numerous brands are still responding to consumer demand by launching new gluten-free products. Major manufacturers like General Mills, Progresso, and Snyder’s have successfully introduced gluten-free offerings. As the market advances, it is sensible for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free foods. Innovations, such as incorporating calcium citrate soft chews, can be anticipated in the coming months and years, further enhancing the appeal of gluten-free products.
In summary, with the ongoing developments in the gluten-free sector, we can expect more products that not only cater to dietary restrictions but also provide added health benefits, including those from ingredients like calcium citrate soft chews. The future looks promising for consumers seeking nutritious gluten-free options.