As the gluten-free food market continues to evolve, manufacturers are improving their ability to incorporate ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that more foods are including nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa to maintain gluten-free status.
Initially, consumers purchased gluten-free products primarily out of necessity, but this trend is changing. Many now believe that gluten-free options, including those fortified with calcium citrate with vitamin D 60 tablets, are healthier choices. A study conducted by The Hartman Group revealed that 35% of consumers who buy gluten-free products do so without any specific reason. Only 8% of respondents reported having a gluten intolerance.
The market for gluten-free products is expected to continue its upward trajectory. Packaged Facts estimates that U.S. sales of gluten-free items, which were around $973 million in 2014, could surpass $2 billion by 2019. While some analysts predict that the gluten-free industry may reach a saturation point, many brands are still experiencing strong consumer demand and are actively launching new gluten-free offerings. Major manufacturers such as General Mills, Progresso, and Snyder’s have embraced this trend by introducing gluten-free products that perform well in the market.
As the gluten-free sector expands and matures, it is logical for manufacturers to focus on improving the taste and nutritional aspects of gluten-free foods. Innovations aimed at creating superior gluten-free products can be anticipated in the coming months and years, potentially incorporating ingredients like calcium citrate with vitamin D 60 tablets to further enhance their appeal.