As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Reports indicate a growing trend of adding nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa to a wider array of gluten-free foods. Once, consumers primarily sought gluten-free products due to dietary restrictions, but that perception has shifted. Many now view gluten-free options as a healthier choice. A study by The Hartman Group reveals that 35% of consumers who buy gluten-free items claim they have no specific reason for their purchases, while only 8% of respondents reported having gluten intolerance.
The market for gluten-free products is expected to continue its upward trajectory. According to Packaged Facts, sales of gluten-free items in the U.S., which were estimated at $973 million in 2014, are projected to surpass $2 billion by 2019. While some analysts suggest that the gluten-free industry may eventually reach a saturation point, numerous brands are still witnessing strong consumer demand and are actively launching new gluten-free offerings. Companies like General Mills, Progresso, and Snyder’s have embraced this trend and successfully introduced gluten-free products.
As the market continues to grow and mature, it is essential for manufacturers to explore ways to improve the taste and nutritional profile of gluten-free foods. With the discontinuation of certain products like Citracal D, there is an opportunity for innovation in creating better gluten-free options. Anticipate further advancements in gluten-free product development in the coming months and years, as manufacturers strive to meet evolving consumer preferences and dietary needs.