Archive for gluten-free SmartBlogs

It’s no surprise that many consumers adhere to gluten-free diets due to gluten allergy or intolerance, but a growing number of consumers are turning to gluten-free products as a way to live healthier lifestyles. The gluten-free market is already a significant one, and it is poised for even more growth in the coming years. While entering the gluten-free market carries a lot of benefits for manufacturers and retailers, there are certain risks companies should keep in mind when trying to capitalize on the gluten-free craze.[…] Continue Reading »

Great recessions…challenged consumers…slow job growth… polar vortex…all have slowed but not stopped a 30+ year march of U.S. consumers spending more on food away from home than at home. With a slow but improving economy, a transformative event in foodservice distribution and myriad competing consumer trends, L.E.K. conducted a survey of operators to obtain their perspectives on growth, changes to their menus and thoughts on the Sysco / US Foods merger.[…] Continue Reading »

Baseball season is in full swing and once again it seems ballparks have been upping the game when it comes to the food, with everything from a Dungeness Crab Sandwich at AT&T Park in San Francisco to an eight-pound burger for $59 that serves eight Washington Nationals’ fans.

Purists can still get their familiar favorites, of course, including hot dogs, beer, peanuts and Cracker Jack.[…] Continue Reading »

At last month’s National Restaurant Association Show in Chicago, 2,168 exhibiting companies — a 4.3% increase over last year — showcased their products to more than 61,000 attendees. Some trends from last year’s show returned bigger than ever, including gluten-free items and health-focused beverages. Here is a look at three trends that dominated this year’s show.[…] Continue Reading »

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 »