date:Mar 07, 2013
free or wheat-free on the menu has grown and is more than double what it was over four years ago, representing more than 200 million restaurant visits in the last year.
The number of U.S. adults who say they are cutting down on or avoiding gluten is too large for restaurant operators to ignore, said Bonnie Riggs, NPD restaurant industry analyst. Restaurant operators and marketers can find opportunities to address consumer needs when it comes to their growing interest in cutting down on or avoid