As the gluten-free foods market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional benefits, texture, and flavor profiles of their products. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are becoming more prevalent in gluten-free offerings. While consumers once purchased gluten-free products primarily out of necessity, this trend has shifted. Many now believe that gluten-free options are inherently healthier. A study by The Hartman Group reveals that 35% of consumers who buy gluten-free products have no specific reasons for their choices, and only 8% of those surveyed reported having gluten intolerance.
The gluten-free market is expected to continue its growth trajectory. According to Packaged Facts, U.S. sales of gluten-free products, which were approximately $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts suggest that the gluten-free industry may eventually reach a saturation point, numerous brands are still responding to consumer demand by introducing new gluten-free items. Companies like General Mills, Progresso, and Snyder’s have embraced this trend and successfully launched gluten-free products.
As the market matures, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free offerings. With consumers increasingly aware of the nutritional content of their food, including questions like “how much calcium in calcium citrate,” manufacturers are likely to make further advancements aimed at enhancing gluten-free products. In the coming months and years, we can anticipate even more innovations that will elevate the quality and appeal of gluten-free foods while addressing nutritional concerns, including the calcium content.