As the gluten-free food market evolves, manufacturers are increasingly skilled at incorporating ingredients that enhance the nutritional benefits, texture, and flavor of their products. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are being integrated into a wider array of gluten-free foods. Initially, consumers purchased gluten-free products primarily out of necessity; however, this perception has shifted. Many now believe that gluten-free options are healthier. A study by The Hartman Group found that 35% of consumers who buy gluten-free items do so without any specific reason, while only 8% reported having a gluten intolerance.
The market for gluten-free products is projected to continue its growth. According to Packaged Facts, U.S. sales of gluten-free items, which were estimated at $973 million in 2014, are anticipated to surpass $2 billion by 2019. Although some analysts suggest that the gluten-free market may eventually reach a saturation point, numerous brands continue to respond to consumer demand by launching new gluten-free offerings. Companies like General Mills, Progresso, and Snyder’s have embraced this trend with successful gluten-free products.
As the market matures, it is logical for manufacturers to explore methods to improve the taste and nutritional profile of gluten-free foods. For instance, the inclusion of calcium citrate mg can play a vital role in enhancing the nutritional value of these products. With ongoing advancements, consumers can expect better gluten-free options that not only taste good but also provide essential nutrients, including calcium citrate mg, in the coming months and years.