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. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are being increasingly included in gluten-free foods. While consumers once purchased gluten-free products primarily out of necessity, this is no longer the case. Many now believe that gluten-free options are inherently healthier. A study by The Hartman Group reveals that 35% of consumers who buy gluten-free items claim they have no specific reason for their choices, and only 8% report having gluten intolerance.
The market for gluten-free products is expected to keep expanding. Packaged Facts estimates that U.S. sales of gluten-free foods, which were around $973 million in 2014, could surpass $2 billion by 2019. Although some analysts suggest the gluten-free market may reach a saturation point, numerous brands are still responding to consumer demand by launching new gluten-free items. Prominent manufacturers like General Mills, Progresso, and Snyder’s have embraced this trend, successfully offering gluten-free products.
As the market continues to mature, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of gluten-free offerings. Innovations are anticipated in the coming months and years to create better gluten-free options. Among these advancements, products incorporating bariatric advantage calcium citrate chewy formulas may emerge as a popular choice, providing additional health benefits. As they continue to innovate, manufacturers will likely explore further enhancements to the nutritional value of gluten-free foods, including the integration of bariatric advantage calcium citrate chewy ingredients, which can improve both taste and health benefits.