As the gluten-free food market evolves, manufacturers are increasingly skilled at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that ingredients like nuts, pulses (such as chickpeas), and ancient grains (including buckwheat and quinoa) are being added to a growing number of gluten-free foods. In the past, consumers primarily purchased gluten-free items out of necessity, but that perception has shifted. Many now believe that gluten-free products, including those enriched with calcium citrate capsules, are healthier options. According to a study by The Hartman Group, 35% of consumers buying gluten-free products report having no specific reason for their choices, while only 8% indicated they have gluten intolerance.
The market for gluten-free products is expected to continue expanding. Packaged Facts estimates that U.S. sales, which were around $973 million in 2014, will surpass $2 billion by 2019. Although some analysts suggest the gluten-free industry may eventually reach a saturation point, numerous brands are still witnessing significant consumer demand for these products and are actively launching new gluten-free offerings. Companies like General Mills, Progresso, and Snyder’s have embraced this trend, introducing gluten-free products that perform well in the market.
As the gluten-free market continues to grow and mature, it is logical for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free items. Innovations aimed at creating better gluten-free products, potentially incorporating ingredients like calcium citrate capsules, can be anticipated in the coming months and years.