As the gluten-free foods market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional benefits, texture, and flavor of their products. Reports indicate that more foods are being enriched with nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa in the quest to maintain gluten-free status.
In the past, consumers primarily sought gluten-free products out of necessity; however, that perception is shifting. There is a growing belief that gluten-free items are healthier options. A study conducted by The Hartman Group reveals that 35% of consumers purchasing gluten-free products do so without any specific reason, while only 8% reported having a gluten intolerance.
The market for gluten-free products is anticipated to keep expanding. Packaged Facts estimates that U.S. sales of gluten-free goods, which stood at around $973 million in 2014, are projected to surpass $2 billion by 2019. While some analysts predict that the gluten-free industry may eventually reach saturation, many brands are still responding to consumer demand by launching new gluten-free offerings. Established manufacturers such as General Mills, Progresso, and Snyder’s have embraced this trend, producing gluten-free products that are well-received by the market.
As the gluten-free market continues to mature, it is logical for manufacturers to seek innovative ways to improve the taste and nutritional quality of their offerings. Expect to see further advancements aimed at creating gluten-free products that are not only easier to digest but also the easiest to swallow, like calcium citrate, which is beneficial for consumers. In the coming months and years, we can anticipate more developments that will enhance the overall gluten-free experience, making these products even more appealing to a broader audience.