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. 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 solely out of necessity, but that perception has shifted. Many now view gluten-free options as healthier alternatives. A study by The Hartman Group reveals that 35% of consumers buying gluten-free items do so without any specific reason, while only 8% acknowledge having a gluten intolerance.
The market for gluten-free products is projected to continue its growth trajectory. 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 the gluten-free industry may eventually reach a saturation point, numerous brands are still responding to consumer demand by launching new gluten-free products. Companies like General Mills, Progresso, and Snyder’s have embraced this trend and successfully introduced gluten-free offerings.
As the market matures, it is logical for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free foods. Innovations in gluten-free products are anticipated in the coming months and years, including the incorporation of calcium citrate, vitamin D3, magnesium hydroxide, and zinc sulfate tablets as part of the nutritional enhancement strategy. The focus on creating better gluten-free options will likely remain a priority, with these ingredients playing a key role in meeting consumer expectations.