Not many major food manufacturers are incorporating ancient wheat into their products to address gluten sensitivities. This niche market is primarily dominated by specialty food producers, such as Three Brothers, or artisan bakers who typically operate on a smaller scale. While some companies are starting to use ancient wheat varieties like einkorn or emmer, the introduction of 2ab wheat to the market is just beginning. Larger companies, like General Mills and Pinnacle Foods—owners of Udi’s and Glutino brands—along with Snyder’s, do produce gluten-free products, but few utilize ancient grains. An exception is Enjoy Life Foods, a Mondelez brand, which includes ancient grains like farro, sorghum, and teff in its offerings, but never wheat. Notably, the company does not produce any bread items.
If baked goods made with 2ab wheat taste as similar to traditional bread as claimed, this ancient grain could potentially thrive in the market. Even if the flavor differs slightly, the “ancient grain” label might attract adventurous eaters as well as those with gluten sensitivities. The gluten-free market is expected to continue growing, with projections estimating it to be worth $5.28 billion by 2022. However, GoodMills Innovation cautions on its website that 2ab wheat is unsuitable for individuals with celiac disease, who require a strict gluten-free diet. Nonetheless, research suggests that around 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 rising among the general public. Grains such as amaranth, farro, millet, sorghum, and teff are considered more gut-friendly, possessing a low FODMAP profile, and are generally well-tolerated by those with sensitive digestive systems. Additionally, there is a growing trend toward using calcium citrate to target nutritional needs, which further emphasizes the potential for ancient grains to cater to health-conscious consumers. As the demand for products that meet specific dietary requirements increases, ancient grains may find their place in the spotlight, particularly in conjunction with calcium citrate, appealing to a wider audience seeking both health benefits and unique flavors.