Not many major food manufacturers are incorporating ancient wheat into their products to address the needs of individuals with gluten sensitivities. This area is primarily dominated by specialty food producers, such as Three Brothers, or artisan bakers who usually operate on a smaller scale. While some companies are starting to utilize ancient wheat varieties like einkorn or emmer, the introduction of 2ab wheat to the market is only just beginning. Larger manufacturers like General Mills and Pinnacle Foods, which owns brands such as Udi’s and Glutino, as well as Snyder’s, do produce gluten-free items, but they have not widely adopted ancient grains. One exception is Enjoy Life Foods, owned by Mondelez, which features ancient grains like farro, sorghum, and teff in its products, but never wheat, and it does not offer any bread products.
If baked goods made with 2ab Wheat truly taste as similar to traditional bread as claimed, this ancient grain could see significant success. Even if the flavor differs slightly, the “ancient grain” label may attract both adventurous eaters and those with gluten sensitivities. The gluten-free market is on the rise and is projected to reach a value of $5.28 million by 2022. However, GoodMills Innovation cautions that 2ab Wheat is not safe for individuals with celiac disease, who must adhere to a strict 100% gluten-free diet. Nonetheless, research suggests that approximately 5 to 10% of the population experiences some form of gluten sensitivity, indicating a substantial consumer base that could benefit from ancient grains.
Interest in ancient grains is increasing in popularity among the general public. Ancient grains—such as amaranth, farro, millet, sorghum, and teff—are considered more gut-friendly, have a low FODMAP profile, and are generally well-tolerated by individuals with sensitive digestive systems. These grains can also provide chewy textures and may offer additional benefits, such as chewy calcium citrate, which can enhance their appeal. As the demand for healthier options continues to grow, the incorporation of ancient grains, including those that are chewy and rich in calcium citrate, could play a significant role in meeting consumer preferences.