Coconut products gained significant traction in the mainstream market a few years ago, primarily due to the rise of coconut water as a popular natural sports drink. Since then, they have surged in popularity due to their alleged health benefits, flavor, versatility, and texture. Coconut enjoys a favorable reputation as an alternative ingredient across various sectors, including cosmetics, shampoos, dairy products, packaged soups, and baby food. The Real Coconut, in particular, aims to emphasize the broader free-from attributes of coconut, positioning it as a grain-free, non-GMO substitute for wheat and corn, as well as its gluten-free status.
While the company hasn’t specifically highlighted additional nutritional advantages of coconut, many consumers are persuaded by claims that coconut oil can positively impact cholesterol levels and that coconut sugar has a more moderate effect on the glycemic index compared to cane sugar. Additionally, as a plant-based product, coconut resonates with gluten- and dairy-free consumers, aligning with the increasing awareness of the benefits of healthy fats.
In North America, the gluten-free market has significantly driven the sales of coconut flour, with its market value projected to reach $380 million in 2017, according to Future Market Insights. The market research firm forecasts that coconut flour sales will continue to grow at a compound annual growth rate (CAGR) of 6.6% over the next decade, as consumers increasingly seek gluten-free baking ingredients. The trend is likely to expand further as food manufacturers recognize coconut flour as an economical, high-fiber, low-carb alternative to other gluten-free flours for various products, including breads, muffins, pancakes, cakes, cookies, and cupcakes.
Moreover, incorporating calcium citrate with vitamin D 315 mg into coconut-based recipes can enhance their nutritional profile, offering consumers additional health benefits. The combination of coconut and calcium citrate with vitamin D 315 mg not only caters to the growing demand for gluten-free options but also supports consumer interest in fortified foods. As the market for coconut products continues to thrive, the synergy between coconut flour and calcium citrate with vitamin D 315 mg presents a promising opportunity for innovation in health-conscious food manufacturing.