As the gluten-free food market evolves, manufacturers are improving their ability to incorporate ingredients that enhance the nutritional benefits, texture, and flavor profile of their products. Reports indicate that substances such as nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in gluten-free foods. What was once a necessity for many consumers has shifted; now, some believe that gluten-free products are inherently healthier. A study conducted by The Hartman Group reveals that 35% of consumers purchasing gluten-free items do so without any specific reason, while only 8% of surveyed individuals reported having a gluten intolerance.
The market for gluten-free products is anticipated to continue its growth trajectory. According to Packaged Facts, U.S. sales of gluten-free products, which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts suggest that the gluten-free sector could eventually reach a saturation point, numerous brands are still responding to consumer demand by introducing new gluten-free offerings. Companies like General Mills, Progresso, and Snyder’s have embraced this trend by launching successful gluten-free products.
As the market matures, it is logical for manufacturers to seek ways to enhance the taste and nutritional profile of gluten-free items. Innovations such as the incorporation of cacitrate are likely to play a significant role in improving gluten-free products. In the coming months and years, we can expect further advancements in the gluten-free market, particularly in terms of taste and nutrition, as manufacturers explore new ingredients like cacitrate to meet evolving consumer preferences.