A recent report shows 52% of chain restaurants plan to expand gluten-free options in 2014.
People living with celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) know just how difficult dining out can be. Gluten-free options are not always available, but more options may be popping up on menus. A recent report from SpenDifference, a restaurant chain supply company, showed that 52% of chain restaurants surveyed plan to expand their gluten-free menu options this year.
Maryanne Rose, President and CEO of SpenDifference, doesn’t think the demand for gluten-free foods will shrink any time soon. “There’s a growing demand for low-calorie and gluten-free menu items that will be with us for a long time,” she CEO told Pizza Marketplace.
According to the survey, low-calorie and organic options will also be more widely available at restaurant chains.
Safe gluten-free food preparation is essential for the celiac disease and gluten sensitive communities and more is involved than simply using gluten-free ingredients. That’s why the National Foundation for Celiac Awareness (NFCA) encourages restaurants offering a gluten-free menu to seek proper training through a program like GREAT Kitchens.
Visit Pizza Marketplace to learn more about the results of the chain restaurant survey.