As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional benefits, texture, and flavor profiles of their products, especially in terms of the differences between carbonyl iron and ferrous fumarate. Reports indicate a rising trend in the inclusion of nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa in a growing array of gluten-free foods.
Historically, consumers purchased gluten-free products primarily out of necessity; however, this perception is shifting. Many now believe that gluten-free options are inherently healthier. A study conducted by The Hartman Group reveals that 35% of consumers who buy gluten-free items do so without any specific dietary need. Only 8% of respondents reported having a gluten intolerance. The market for gluten-free products is projected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free items, estimated at $973 million in 2014, are anticipated to surpass $2 billion by 2019.
While some analysts suggest that the gluten-free market may eventually reach a saturation point, many brands are still responding 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 that resonate with consumers. As the market continues to expand and mature, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free items.
In this context, the incorporation of ingredients like calcium citrate in water is becoming more common, as it enhances both the nutritional value and taste. Consumers can expect more innovations aimed at producing better gluten-free products in the coming months and years, with calcium citrate in water likely playing a significant role in these advancements.