In our sneak peek back in February, we asked: is going against the grain an enduring health trend, or will another development in health and nutrition soon take its place? According to our study this food fad is here to stay. And a trip through the grocery store confirms that it’s not going to slow down any time soon.
Since the FDA released their official definition for gluten-free back in August, the gluten free category has grown exponentially – taking up more and more shelf space in grocery stores, and recently expanding into the restaurant industry. In fact, both Chick-fil-A and Olive Garden recently announced they have changed up their recipes in hopes of catering to the growing ranks of grain-free diners. And supply chain cooperative, SpenDifference recently released findings from their Chain Restaurant Menu Price Tracking Survey that found 55% of the chains surveyed said they currently serve gluten-free food, with 52% planning to add to their gluten-free menu and 7% planning to start.*
Who are these gluten-free consumers and what makes them tick? To learn more, we recently conducted our own gluten-free study that included 100 gluten-free purchasers to find out the why, what, and where behind these consumers. According to our findings, restaurants that are extending their menus to include gluten-free food and beverage options – such as Starbucks, Panera, and Applebee’s – are moving in the right direction, as 8 in 10 agree that eating gluten-free is harder when eating out, yet only 1/3 of these gluten-free purchasers know of a restaurant, bakery, and/or café that offers gluten-free items. To see what else we found, take a look at our gluten-free infographic below.