Food
Understanding the gluten-free customer
Celiacs may have spurred demand for gluten-free menu options, but experts say that only 1 percent of the 44 million people estimated to be in the gluten-free audience have celiac disease. While some of these consumers may be gluten intolerant, research shows that about 29 percent simply perceive gluten-free as a healthier way to eat.
What's going on here?
The new issue of Restaurant Business marks a redesign—and a reinvention. See what's new, and find out why we dedicated our entire January issue to the consumer.