Foodservice operators are sensitive to the needs of customers who have food allergies, including many who cannot eat gluten, a protein found in wheat, barley, rye and possibly oats. The good news for such patrons is that they no longer have to forego delicious, on-trend pasta dishes, thanks to advances in gluten-free pasta. Research shows that as many as 30 percent of adult consumers wish to cut down or eliminate gluten in their diets due to celiac disease, wheat allergies and wheat ...
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