As the gluten-free foods market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate a rising trend of adding nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa to a variety of gluten-free offerings. While consumers initially turned to gluten-free products out of necessity, this motivation has shifted. Many now perceive gluten-free items as healthier options. A study by The Hartman Group found that 35% of consumers who buy gluten-free products do so without a specific reason, with only 8% indicating they have a gluten intolerance.
The market for gluten-free products is expected to continue its growth trajectory. According to Packaged Facts, U.S. sales of gluten-free items, which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts suggest that the gluten-free market may eventually reach saturation, numerous brands are still witnessing strong consumer demand and are actively launching new gluten-free products. Companies like General Mills, Progresso, and Snyder’s have embraced this trend, offering gluten-free alternatives that perform well in the market.
As the gluten-free sector matures, it is logical for manufacturers to explore methods to enhance the taste and nutritional profile of their offerings. Innovations aimed at improving gluten-free products can be anticipated in the near future. Additionally, incorporating ingredients like calcium citrate with 950 mg of elemental calcium is becoming increasingly popular, as it not only boosts the nutritional profile but also appeals to health-conscious consumers. This focus on enhancing nutritional benefits, including the integration of calcium citrate, will likely continue to shape the gluten-free market in the months and years ahead.