Decrease in Carbohydrate Consumption

Consumption of carbohydrate-rich foods has fallen 5% during the last four years while protein-rich food consumption has risen 7% and will continue. Unlike the Atkins diet fad of the mid-2000s, this demand shift appears to have staying power as consumers holistically try to increase the ‘good fats’ in their diet and reduce the amount of gluten and processed sugars. Beyond the consumption trends, a recent study by NPD Group indicated that 33% of adults want to reduce or eliminate gluten from their diets, an increase from 25% three years ago. In many instances, a desire to "feel better" is prompting this shift. Increasingly, nutritionists are recommending gluten reduction for patients suffering from auto-immune disorders, rheumatoid arthritis and neurological disorders. Nielson report, April 2014