date:Jan 28, 2013
Restaurant operators interested in offering gluten-free items are more often highlighting naturally gluten-free options and making simple changes as opposed to developing new innovation, said Kathy Hayden, a food service analyst with Mintel International, Chicago.
The best bet for restaurants is to point out items that are naturally gluten-free, she said.
The number of gluten-free menu claims has risen dramatically in recent years. According to Mintel Menu Insights, there was a 275% increase i