Restaurants and food-makers continue to expand their gluten-free offerings, but gluten-free dishes still account for less than 1% of restaurant menu items, according to Datassential's MenuTrends Database. "You know, at the end of the day, less than 10% of the population in one form or another -- either they have to or they want to -- participate in a gluten-free diet, so that means 90% are not. So I think a lot of these operators are trying to decide whether it really is worth the money and the resources to get involved in the category," said Maeve Webster, senior director for Datassential.

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