As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional benefits, texture, and flavor of their products. Recent reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are being integrated into more gluten-free items. This trend aims to bolster the nutritional profile, including the addition of calcium citrate and vitamin D2.
Initially, consumers purchased gluten-free products primarily out of necessity, but that perception is changing. Some individuals now believe that gluten-free items are inherently healthier. A study by The Hartman Group reveals that 35% of consumers buying gluten-free products cite no specific reason for their choice, and only 8% of those surveyed reported having gluten intolerance. The market for these products continues to expand, with Packaged Facts estimating U.S. sales of gluten-free goods at $973 million in 2014, projected to surpass $2 billion by 2019.
While some analysts suggest that the gluten-free industry may eventually reach a saturation point, many brands continue to witness strong consumer demand and are launching new gluten-free options. Major manufacturers such as General Mills, Progresso, and Snyder’s have embraced this trend, releasing gluten-free products that perform well in the market. As the gluten-free sector continues to grow, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of their offerings, including enhancements with calcium citrate and vitamin D2. We can expect further advancements in the development of superior gluten-free products in the coming months and years.