As the gluten-free foods 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. While consumers once primarily purchased gluten-free products out of necessity, this trend has changed. Some people believe that gluten-free products, particularly those enriched with ingredients like calcium citrate D3, offer superior health benefits. According to a study by The Hartman Group, 35% of consumers who buy gluten-free items report no specific reason for their choices, with only 8% indicating they have gluten intolerance.
The market for gluten-free products is anticipated to continue its expansion. Packaged Facts estimates that U.S. sales of gluten-free products, which were around $973 million in 2014, are projected to surpass $2 billion by 2019. Although some analysts suggest that the gluten-free industry could eventually reach a saturation point, many brands still experience strong consumer demand and are actively launching new gluten-free offerings. Major manufacturers 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 develop, it is logical for manufacturers to seek ways to improve the taste and nutritional profiles of their gluten-free items, including the addition of beneficial components such as calcium citrate D3. We can expect more innovations aimed at enhancing gluten-free products in the coming months and years.