Foodservice

A Blog for Fresh Ideas

Quarterly Mash-Up: Issue 4: Product Spotlight

Gluten free’s gone mainstream.  A sign of the times, Datassential reports menu penetration of gluten-free items has grown 89 percent in the last four years and continues to increase.1 Operators are re-imagining the possibilities for gluten-free ingredients, like potatoes.

Potatoes are ideal for gluten-free innovation, pleasing consumers and providing value for operators.  The versatile potato can be spiralized to substitute in place of noodles, used instead of breadcrumbs for coating applications, incorporated as a filler for meatballs and swapped for a flour-based roux as an excellent thickener for soups and sauces.

¹Datassential SNAP. “Gluten Free: the SNAP Food Profile.” April, 2019.

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