Archive for gluten-free SmartBlogs

The gluten-free market continues to grow as food companies and restaurants expand their offerings to cater to consumers’ appetite for gluten-free foods. Gluten-free dishes appeared on 9.4% of menus in 2013, compared with 1.8% in 2009, according to Datassential’s MenuTrends Database. But even as the segment grows and “gluten-free” continues to be a buzzword among consumers and foodservice professionals, gluten-free dishes still account for less than 1% of menu items across all categories.[…] Continue Reading »

More than 3,000 exhibitors showed off their wares at the 2014 Natural Products Expo West this weekend, from health food to many better-for-you (but still not-so-good-for-you) renditions of popular snack foods. This year’s Expo West buzzed with the energy of a recovering economy and venture capital, including an escalator that advertised dozens of recent acquisitions.

From the array of offerings, including yogurt, popcorn, chia seeds, bars, coconut and plenty of “free-from” foods, emerged three key trends with likely staying power, thanks to their health benefits and alignment with current tastes and demographic trends.[…] Continue Reading »

After years of food-makers, restaurateurs and consumers struggling with unclear definitions and making due with inconsistent labeling, the U.S. Food and Drug Administration last month issued an official definition of what constitutes a “gluten-free” food. I interviewed Anita Jones-Mueller, president and founder of Healthy Dining Finder, on what the new rules mean for restaurants and how they can offer healthy, safe food for gluten-free diners.[…] Continue Reading »

Jennifer North is a vegetarian who grew easier to please at restaurants after her daughter was diagnosed with celiac disease and the more difficult hunt to find gluten-free dining options began. “These days, if my soup comes and there’s a little bit of sausage in it, I say ‘that’s OK, I can just pick it out,’” she laughed.[…] Continue Reading »

More than 2,000 suppliers exhibited their products at the National Restaurant Association Show in Chicago. The energy on the show floor was high as more than 60,000 attendees visited the booths, sampling food and beverages and watching vendor demonstrations. Here is a look at the top three trends among exhibitors.

Special formulations steal the show

The NRA debuted a new pavilion this year with Alternative BiteStyle, a portion of the show floor dedicated to special dietary needs, including gluten-free, low-sodium and allergies such as nuts and dairy.[…] Continue Reading »