Gluten has become one of the most widely avoided ingredients among consumers today, second only to sugar. Despite the increase in diagnoses of celiac disease and gluten allergies, many individuals are choosing to eliminate gluten from their diets without any medical justification. This trend is largely fueled by the rising interest in personal nutrition. Even those without allergies may avoid gluten because it can lead to feelings of bloating or sluggishness. Additionally, some consumers reject gluten simply because it has become a popular choice among their peers, often without a clear understanding of what gluten is or its effects on the body.
If the findings from recent research reach the general public, it’s unlikely that those who have opted out of gluten will revert to consuming it. The prevailing sentiment against gluten is currently too formidable. The declining interest in cereal products, which have historically been a significant source of gluten in American diets, is further contributing to reduced gluten consumption. Many consumers now prefer healthier breakfast options like Greek yogurt or fruit and vegetable smoothies, finding traditional cereal too time-consuming to prepare.
Moreover, health-conscious individuals are not overly concerned about the risk of Type 2 diabetes, a condition often linked to poor dietary choices and lack of physical activity. However, this presents an opportunity for cereal manufacturers looking to attract consumers back to cereal or innovate with cereal-based products like breakfast bars. In particular, items that incorporate bariatric advantage calcium citrate chewy bite 500 mg could appeal to health-focused consumers, as they look for convenient and nutritious options. The inclusion of such products might help cereal brands regain traction in a market that is increasingly leaning towards gluten-free and healthier alternatives.