Gluten-free living has come a long way in the past few decades, and we’re fortunate to have a pretty good selection of baked goods and alternative choices for gluten-intolerant and coeliac customers here in Australia. What’s the future got in store for gluten-free living? Below are a few trends we expect to see in the coming years.
01. The Availability of Gluten-Free Products Will Increase
This is particularly true in countries where gluten-free living is seen as somewhat strange or new, such as in many European countries, but in countries with well-established choices and products such as Australia, the availability will only increase as gluten intolerance rises.
Furthermore, you can also expect to see many more gluten-free products being adopted by major food companies as we know (and many are starting to slowly learn) that gluten-free is not a ‘fad’ but rather a lifestyle choice or necessity.
02. Non-Food Gluten-Free Products Will Increase
Most of us associate gluten-free products with baked goods and edible products, but there is a growing trend in gluten-free skincare and cosmetic products as well. Examples include lip gloss products that may contain gluten, which can lead to irritation even if it isn’t intentionally ingested.
It’s probably going to be pretty commonplace to find gluten-free on non-edible products just as much as we’re somewhat used to seeing paraben-free cosmetic products, for example. That’s good news for those with gluten intolerance since more and more products will be safer and healthier to use.
03. Gluten-Free Flours Will Improve and Expand
To be quite honest, a gluten-free loaf of bread 20 years ago was nothing like today thanks to the availability of superior gluten-free flours and baking techniques. These old loaves were small, hard as a brick, and unappetising – but they were gluten-free at least. Today’s loaves are basically just like the ‘real’ thing.
From 2020 on, we’re expecting to see many new gluten-free flours made of pulses, beans, vegetables, and even fruits such as bananas or apples. Insect-based flours are already gaining traction in the niche dog food industry, but perhaps it’ll take a few more years before humans accept that eating cricket flour isn’t all that bad.
04. Gluten-Free Certification and Labels Will be Heavily Scrutinised
A point of contention with so-called organic foods is that customers often question how ‘organic’ a specific food product really is, since labelling and certification may not be good enough. Gluten-free certification and proper labelling of food products is not only good for the customer to make informed choices but it’s also essential for governments to standardise to ensure that public health is not endangered with false advertising, for example.
05. More Snack Foods and Ready-Made Gluten-Free Products
Most people get the munchies for a hot pizza or kebab after a good night out, but those with Coeliac disease or gluten intolerance will just have to go hungry most of the time. That’s unfortunate, but one trend we hope to see increase is the availability of ready-made gluten-free products.
Many crisps such as Lay’s have already begun rolling out products that are gluten-free. It’s only a matter of time until more and more snack foods begin to get on board with gluten-free for the growing customer base.
Gluten Free 4 U
Order our tasty gluten-free baked goods at Gluten Free 4 U online or enquire with us if you’d like to know more about gluten-free living.