As the gluten-free foods market continues to mature, 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. This trend aims to provide more nutritious options while maintaining the gluten-free status of the products.
In the past, consumers primarily sought gluten-free items out of necessity, but that perspective has shifted. Many now perceive gluten-free products as healthier alternatives. According to a study by The Hartman Group, 35% of consumers who buy gluten-free products report no specific reason for their purchases, while only 8% of respondents indicated they have a gluten intolerance.
The market for gluten-free products is expected to continue its upward trajectory. Packaged Facts projects that the U.S. market for gluten-free foods, valued at $973 million in 2014, will surpass $2 billion by 2019. While some analysts suggest that the gluten-free industry may eventually reach a saturation point, numerous brands are still experiencing strong consumer demand and are introducing new gluten-free offerings. Major manufacturers such as General Mills, Progresso, and Snyder’s have embraced this trend and successfully launched gluten-free products.
As the market evolves, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free items. Innovations aimed at enhancing gluten-free products, including the addition of beneficial ingredients like calcium citrate 600 mg, are anticipated in the coming months and years. This focus on quality and nutrition will likely lead to more exciting developments in the gluten-free sector.