Foodservice Operations Offer More Gluten-Free Menu Options
National Celiac Disease Awareness Month Highlights Growing Consumer Demand for Naturally Gluten-Free Foods Like Rice
Arlington, VA, September 17, 2008 – October 1st marks the beginning of National Celiac Disease Awareness Month, which calls attention to the growing number of Americans who have an allergy to gluten— the protein found in wheat, barley, rye and possibly oats, also know as WBRO. Celiac disease is a digestive disorder that causes an immune reaction and requires a lifelong avoidance of gluten-containing foods. The National Institutes of Health estimates that three million Americans may suffer from gluten intolerance and millions more from gluten sensitivity.
Since celiac disease causes the small intestine to lose its ability to absorb the nutrients in food, it can be challenging for consumers seeking a gluten-free diet to find variety and adequate nutrition. Rice, a naturally gluten-free and highly digestible grain, provides beneficial nutrients for a healthy diet. Rice is also low in calories, sodium- and cholesterol-free, and has no trans fat or saturated fat.
Increasingly popular whole grain brown rice also provides fiber and beneficial phytonutients. Rice or rice flour is therefore becoming the ideal alternative for recipes typically wheat-based, including pizza, breads, pastries, coatings and desserts.
Gluten-free products are growing in retail at a rapid rate, increasing by 20 percent in a one-year period ending June 14, according to the Nielsen Company . Projections from Mintel estimate the annual growth rate for gluten-free foods to be 15-25 percent over the next few years.
As more Americans are diagnosed with allergies and disorders associated with gluten, eating out can raise health concerns over food choices, making gluten-free options increasingly important in foodservice. In fact, a study by Columbia University reported that 86% of celiac patients said the difficulties of dining out had a negative impact on them.
Many restaurants are addressing these concerns by offering gluten-free dishes. The Gluten Intolerance Group of North America developed the “Gluten-Free Restaurant Awareness Program” to facilitate relationships between individuals with celiac disease and other forms of gluten sensitivity, and offers training programs to restaurants. P.F. Chang’s, Outback Steakhouse, Carrabba’s Italian Grill, Z’Tejas and Bonefish Grill are among the growing number of foodservice operations currently offering gluten-free meal options.
“As foodservice seeks solutions to support the growing number of gluten-intolerant consumers, it is our goal to build awareness of U.S.- grown rice’s versatility and ability to fill an important need for gluten-free recipes and menu ideas,” said Anne Banville, Vice President of Domestic Promotion for USA Rice Federation. “National Celiac Disease Awareness Month provides an opportunity to inform foodservice operators about how rice can serve as a solution in foodservice for customers with special dietary needs.”
For helpful tips on gluten-free cooking, Chef Aaron Flores shares his experience and favorite recipe as Executive Chef for the Celiac Sprue Association, the largest non-profit celiac support group in America. For further information about celiac disease visit www.csaceliacs.org
The USA Rice Federation is the national advocate for all segments of the rice industry, conducting programs to build awareness and usage of U.S.-grown rice. U.S. rice accounts for over 80% of the rice consumed in America. It is grown and harvested by farmers in five south central states and California according to the highest quality and cleanliness standards. The U.S. produces an abundance of short, medium and long grain rice, as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others. Look for the U.S. rice industry’s Rice Grown in the USA logo on packages of 100% domestically grown rice. For more information, visitwww.menurice.com.
