As the gluten-free food market continues to develop, manufacturers are 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 integrated into a growing variety of gluten-free foods. While consumers initially turned to gluten-free products primarily out of necessity, this trend is shifting. Many now perceive gluten-free options as healthier alternatives. A study conducted by The Hartman Group revealed that 35% of consumers who buy gluten-free items do not have a specific reason for their choices, while only 8% reported having a gluten intolerance.
The market for gluten-free products is expected to keep expanding. Packaged Facts estimates that U.S. sales, which were around $973 million in 2014, will surpass $2 billion by 2019. Although some analysts suggest that the gluten-free industry might eventually reach a saturation point, numerous brands continue to respond to consumer demand by launching new gluten-free offerings. Companies like General Mills, Progresso, and Snyder’s have embraced this trend and successfully introduced gluten-free products.
As the market evolves, it is logical for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free foods. Innovations aimed at creating superior gluten-free products, such as those fortified with thorne cal mag citrate, are likely to emerge in the coming months and years. By integrating ingredients like thorne cal mag citrate, manufacturers can further enhance the nutritional benefits of their offerings, making gluten-free options even more appealing to a broader audience. Expect continued advancements in this space as manufacturers strive to meet the growing consumer interest in gluten-free products.