Restaurants are catering to the gluten-free consumer as well. According to Mintel Menu Insights, gluten-free as an ingredient claim on menus grew 127% in the past three years and is now the top nutritional ingredient claim. Ten per cent of U.S. restaurants now feature a gluten-free menu, appealing to the 22% of gluten-free food consumers who are more likely to visit restaurants offering a specific gluten-free menu. The number of items on those menus grew 9% from 2012 to 2015, with gluten-free as a dish claim growing by 24% over the same period, making gluten-free the top menu item claim.
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