In the gluten-free market, where oats reign supreme, buckwheat is also becoming an important player.
The portal AgroXXI.ru has read an article by Jeff Gelsky, in which the author talks about the growing share of buckwheat grain in the global gluten-free food market: “Manufacturers of gluten-free food products know that it is important to choose those ingredients that consumers are familiar with and have a positive attitude towards them.
“For example, in the United States, consumers are already very familiar with oats and quinoa (both gluten-free grains) and chickpeas (legumes), which gives reasons to promote these ingredients on packaging,” said Matthew Schuller, director of market research and analytics at the company. Ardent Mills, located in Denver, Colorado. – According to Ardent Mills' own research, oats come out on top with 97% of consumers saying they are familiar with them, while 94% say they are familiar with chickpeas and 84% say they are aware of the benefits of quinoa. If we look at the impact that an ingredient has on consumer purchase intent, we can confidently include buckwheat among the gluten-free grains that are growing in popularity and add it to the list of top food trends in 2024.
Buckwheat grain contains protein, carbohydrates and fiber, but not gluten, and can be used in a variety of products, from plant-based milk alternatives to crackers and muesli to soba noodles. Thus, global demand for buckwheat is expected to increase.
However, oats, rich in vitamins and minerals, are the market leader in gluten-free products. ResearchandMarkets.com, based in Dublin, Ireland, forecasts the global gluten-free oat market to grow at a compound annual growth rate of nearly 13% from 2022 to 2028, rising from $288 million to $586 million.
According to food sentiment surveys, consumers and health advocates are also open to incorporating the Ethiopian grain teff (or teff) into their gluten-free diets as a source of calcium—one cup of teff contains 123 mg of calcium, which is good for bones and teeth.”
