It’s been nearly a decade since the gluten free trend hit its stride and a growing number of consumers began turning their backs on wheat, barley, rye and easily cross-contaminated oats, setting the stage for broader grain scrutiny. While grains continue to be a staple for many cultures and cuisines throughout the world, some consumers are finding ways to incorporate more grain free options into their diets. Research studies, popularized by grain-critiquing publications like Grain Brain, Wheat Belly and Without Grain, express that grain-heavy diets may cause certain allergies, insensitivities and digestive health issues for some consumers. With ‘grain free’ products growing at 124%, consumers seem to be taking note!
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