As food and natural product companies gathered in Anaheim, Calif., last week for the annual Natural Products West trade show, gluten-free products were top-of-mind for many food and restaurant companies. While a large segment of the population may be hopping on the gluten-free bandwagon now, only about 1% of the population suffers from celiac disease, which means restaurants should carefully weigh the potential returns before making substantial investments in a gluten-free kitchen.

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