The incidence of consumers ordering food described on the menu as gluten-free or wheat-free is double what it was four years ago — accounting for over 200 million restaurant visits in the past year. Similarly, the number of consumers looking to avoid other major allergens — milk, eggs, soy, peanuts, tree nuts and seafood — is also on the rise.
“Over 100 million Americans, or approximately one-third of the U.S. population, require some type of gluten- or allergy-free diet,” according to Kim Koeller, founder of AllergyFree Passport and GlutenFree Passport and author of “Let’s Eat Out with Celiac/Coeliac and Food Allergies.” Because of this, “free-from” food markets represent significant opportunities for the hospitality industry.
Koeller will discuss this topic as a keynote speaker at this year’s Protein Innovation Summit, April 15-16 at the Trump Hotel, Chicago. She will share proprietary research data on the business opportunities for hoteliers, processors and restaurant operators in this growing consumer niche. Her presentation will also include:
- Data on worldwide market drivers for special diets
- A look at the exploding demand for gluten-free and allergy-friendly products
- Ingredient and food preparation considerations
- How to cater to special diet customers.
“There is a learning curve associated with special dietary requirements for manufacturers, restaurants, hotels and even consumers, which includes 3 key steps: awareness, education and knowledge,” Koeller says.
A panel including processors, chefs and catering experts will also address the topic. Panelists include:
- Lance Youngs, executive chef and director of research and development at John Soules Foods, which has created a line of allergen- and gluten-free products for foodservice operators
- Carlyn Berghoff, CEO, Berghoff Catering & Restaurant Group, and the author of “Cooking for your gluten-free teen”
- Kellie Young, president of AllergyFree Foods, a processor of allergen-free foods for retail and foodservice
- Patrick McLaughlin, executive chef at Parker’s Ocean Grill, which prepares its own allergen-free offerings
- Michael Fiddler, executive chef, Trump International Hotel and Tower Chicago
Attendees will also have the chance to taste various protein preparations and sauces formulated with and without common allergens.
The Protein Innovation Summit, April 15-16 at the Trump Hotel, Chicago, is co-presented by HOTELS, Meatingplace and Plate magazines. To learn more, or register, click here.