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Restaurants React To Demand For Gluten-Free Menus

January 13, 2017: 12:00 AM EST
The demand for gluten-free foods continues to rise in the restaurant sector and, in fact, is spreading to segments like quick-service sandwich and other fast casual eateries. Demand is driven by the increase in the number of people diagnosed with gluten-related disorders. It is expected that gluten-free menu items among U.S. restaurants will double over the next three years to $24 billion, up from $1 billion in 2006 and $11.6 billion in 2015. Also of note: the gluten-free trend has spawned some interesting innovation, for example, the growth of rice and potato flour producers. Smart Flour Foods has used food history to find and produce food sources for gluten-free doughs sing ancient grains, such as teff.  [ Image credit: © Wikimedia Commons  ]
Shelly Whitehead, "Why Gluten-Free isn't a Dying Trend", Fast Casual, January 13, 2017, © Networld Media Group, LLC
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