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These survey results should come as no surprise to anyone who has been following the global gluten-free market. While it started out focusing on those with celiac disease and other types of gluten intolerance, those without dietary restrictions have increasingly been choosing gluten-free products because they’re seen as hesupplements to help sleep ukalthier than some traditional products.The trend is even stronger in this country than in Europe. According to a study from The Hartman Group, 35% of U.S. consumers who buy gluten-free products have no special reason to do so, while 8% said they had a gluten intolerance. However, research shows it’s possible that 5% to 10% more of the population has a gluten sensitivity of some kind. According to Beyond Celiac, 83% of Americans who havewhat is ferro f tab used for celiac disease haven’t been officially diagnosed, which could be another potential source of market demand.Meanwhile, the market for gluten-free productspure encapsulations magnesium glycinate 360 vcaps expands. Packaged Facts has reported that U.S. sales of approximately $973 million in 2014 were projected to surpass $2 billion by 2019.Thequantum magnesium glycinate challenge for food manufacturers has been to devise ingredient add-ons that will enhanczinc bisglycinate algériee the nutritional profile, texture and flavor of their gluten-free products. Some of these are nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa, which bring taste, texture and additional protein to food items — and to their label claims.General Mills has successfully taken the gluten-free route with some of its Progresso soups, as has Snyder’s-Lance with its snack crackers. And many other manufacturers have joined the parade. Most recently, online meal kit company Green Chef Corporation earned gluten-free certification from the Gluten Intolerance Group’s Gluten-Free Food Service program, whose label will be displayed on all of the company’s gluten-free meal kits.While some suggest that the gluten-free trend is a fad that will eventually reach a saturation point and fade away, the numbers indicate otherwise. In any case, adding a functional health halo to gluten-free bakery products certainly can’t hurt food makers in a global marketplace where consumers are actively looking for one.