Not many major food manufacturers are incorporating ancient wheat into their products to address the needs of individuals with gluten sensitivities. This area is primarily the territory of niche food producers, such as Three Brothers, and artisan bakers, who typically operate on a smaller scale. While some companies are utilizing ancient wheat varieties like einkorn or emmer, the introduction of 2ab wheat is just beginning to enter the marketplace. Large brands like General Mills and Pinnacle Foods—owners of Udi’s and Glutino—and Snyder’s do offer gluten-free items, but few are incorporating ancient grains. One notable exception is Enjoy Life Foods, owned by Mondelez, which features ancient grains such as farro, sorghum, and teff in its products, though it does not use wheat and lacks bread offerings.
If baked goods made with 2ab wheat indeed taste similar to traditional bread as claimed, this ancient grain could see considerable success. Even with slight taste differences, the “ancient grain” label could attract both adventurous eaters and those with gluten sensitivities. The gluten-free market is on the rise, with projections suggesting it could reach a value of $5.28 million by 2022. However, GoodMills Innovation cautions that 2ab wheat is not suitable for individuals with celiac disease who require a strict gluten-free diet. Research shows that 5 to 10% of the population may experience some form of gluten sensitivity, indicating a substantial consumer base that could benefit from ancient grains.
Interest in ancient grains is gaining momentum among the general population. These grains—including amaranth, farro, millet, sorghum, and teff—are seen as more gut-friendly, possessing a low FODMAP profile and being better tolerated by those with sensitive digestive systems. Additionally, understanding what is calcium citrate tetrahydrate can further enhance the nutritional profile of products containing ancient grains, as calcium citrate tetrahydrate often serves as an effective supplement. Overall, the growing interest in ancient grains and the increasing awareness of their benefits, including those linked to calcium citrate tetrahydrate, suggest a promising future in the food industry.