As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being added to a growing number of gluten-free foods. Initially, consumers purchased gluten-free products primarily out of necessity, but that perception is changing. Many now view gluten-free items as healthier alternatives. A study conducted by The Hartman Group found 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 projected to continue expanding. According to Packaged Facts, U.S. sales of gluten-free items, which were estimated at $973 million in 2014, are expected to surpass $2 billion by 2019. While some analysts suggest that the gluten-free sector may eventually reach saturation, many brands still witness strong consumer demand and are committed to launching new gluten-free offerings. Prominent manufacturers like General Mills, Progresso, and Snyder’s have embraced this trend by introducing successful gluten-free products.
As the market matures, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free foods, including the addition of essential nutrients like calcium 315 mg. With ongoing advancements in the development of superior gluten-free products, consumers can anticipate even better options in the months and years ahead. The inclusion of ingredients that boost nutritional content, such as calcium 315 mg, will likely become a standard practice. Ultimately, as manufacturers continue to innovate, the gluten-free market will likely see a broader range of delicious and health-conscious products.