Resources: Menu Trends

Off Gluten And On Trend
November 25, 2015

Nowadays, gluten-free food offerings are a gift to more than those with celiac disease. Adults avoiding gluten are up more than 25 percent compared to three years prior, and consumers believe it serves multiple purposes, such as aiding in weight loss and healthy eating. It is perceived by consumers to be in the same category as "fresh" and "authentic" menu items. The gluten-free diet has received such a following that product sales are expected to exceed fifteen billion dollars by 2016, and experts say the trend is here to stay.

Is it time for your restaurant to go gluten-free? With KPFG® gluten-free products, you can easily create strong product offerings for both the gluten-intolerant and gluten-avoidant. With dozens of our soups, sauces, seasonings and desserts to choose from, it’s time to reap the rewards of this trend. What’s more, because our products are dry blends, they’ll help you minimize labor, maximize consistency, and easily create signature items that become customer favorites.