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Written by Bunmi. Sunday, April 22nd, 2012
New studies now show that the United States represents the largest market globally for food intolerance and allergy products. From food mixes, bread, cakes, biscuits to beverages and more. Over the past 10 years or so, the number of incidences regarding food allergy and intolerance has risen to around 18.5% (San Francisco Chronicle April 2012) In fact in the US alone between 40m and 50m were found to be lactose intolerant. This is just a small portion of where the growth is. This growth has in fact led manufacturers to review the way that they make their products.
Gluten free product ranges are also a huge market in the US, the majority of these products being processed foods and mixes. The taste and quality of gluten free foods has also helped to increase the demand by consumers. Products such as oven-meals, store cupboard foods, refrigerated products and more. All of these types of products are available in the free from market.
For more details about this comprehensive market research report, please visit -
www.strategyr.com/Food_Allergy_and_Intolerance_Products_Market_Report.asp
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It’s good to see someone doing a siuoers calculation on this. I’ve felt for a long time that not catering to gluten-free is a missed opportunity where restaurants are losing real cash, but as you say the problem is making them aware of it. I suspect that a lot of restaurants, particularly in today’s economy, wouldn’t be leaving money on the table if they knew they could do something about it.It’s particularly silly because catering for gluten-free diners is actually really cheap. In a lot of cases they already have one or more gluten-free options on the menu, and just need to label it and spend half an hour training their servers to answer questions (and refer them to the chef if necessary). In fact, even if they don’t have anything on the menu that’s gluten-free, I’m still far happier if it’s easy to find this out and doesn’t involve guesswork.