Winning the Confidence of Gluten-Free Diners

Tuesday, August 29, 2017 - 2:00 am to 2:45 am
Western Food Expo Education - Hot Trends - Hot Trends

Related Information


Cynthia Kupper
CEO, Gluten Intolerance Group
Lindsey Yeakle
Personal Chef


People with medical conditions, such as celiac disease and gluten sensitivities, are the primary reason gluten-free (GF) foods are necessary. However the GF diet has also become a mainstream lifestyle for many people. As a result of the interest in gluten-free options, the gluten-free food category grew 136% from 2013-15, reaching $11.6 billion. While the gluten-free trend is growing, restaurants need to be extremely careful with food preparation if they make gluten-free claims.  Mistakes, even if inadvertent, can have serious consequences, including patron illness, potential legal or regulatory action and damage to a restaurant's reputation.
Learn from Lindsey Yeakle, personal chef and celiac sufferer and Cynthia Kupper, CEO of the Gluten Intolerance Group (GIG), about cross-contamination and why establishing sound, documented procedures for avoiding those risks is essential to the safety of patrons and ultimately, a restaurant or food service’s success.
Learning objectives attendees will take away:
• Procedures and processes that the gluten-free guest is looking for to assure them that the restaurant knows how to affect a GF menu and will not compromise how the food is prepared
• Ways that restaurants are risking cross-contamination, as well as simple precautions that can be taken to remove this threat

Location: Theater B - Booth 2054


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