Many major food manufacturers are beginning to incorporate ancient wheat into their products to address the needs of individuals with gluten sensitivities. This trend is primarily led by specialty food producers, such as Three Brothers, and artisan bakers who typically operate on a smaller scale. While some companies have started using ancient wheat varieties like einkorn or emmer, the introduction of 2ab wheat is just beginning to gain traction in the market. Although larger companies like General Mills and Pinnacle Foods, which owns Udi’s and Glutino brands, produce gluten-free options, few are utilizing ancient grains. One notable exception is Enjoy Life Foods, a Mondelez subsidiary, which includes ancient grains like farro, sorghum, and teff in its offerings, but does not produce any wheat-based bread products.
If baked goods made with 2ab wheat truly deliver a taste similar to traditional bread, as the company claims, this ancient grain could see significant success. Even if the flavor is slightly different, the appeal of the “ancient grain” label may attract adventurous eaters, in addition to those who are gluten-sensitive. The gluten-free market is on the rise, projected to reach $5.28 billion by 2022. However, GoodMills Innovation cautions on its website that 2ab wheat is not safe for individuals with celiac disease, who must adhere to a strict gluten-free diet. Nevertheless, research suggests that 5 to 10% of the population may experience some form of gluten sensitivity, indicating a sizable consumer base that could benefit from ancient grains.
Interest in ancient grains is growing among the general public. Grains such as amaranth, farro, millet, sorghum, and teff are considered to be more gut-friendly, possess a low FODMAP profile, and are generally well-tolerated by those with sensitive digestive systems. Additionally, as health-conscious consumers seek out the smallest calcium citrate pills for their nutritional needs, the incorporation of ancient grains into diets may further enhance their appeal. With the rising awareness of these benefits, the demand for ancient grains is likely to continue increasing, further opening up opportunities in the gluten-free market.