Working Around Wheat

June 2010
FoodService Director;6/15/2010, Vol. 23 Issue 6, p52
Trade Publication
The article discusses how food operators are responding to customers with gluten-free needs through dedicated menus and stations. According to The Food Allergy & Anaphylaxis Network, wheat is one of the top eight foods that cause food-allergic reactions in the U.S. The author reports that the food service department of St. Clair Hospital in Pittsburgh, Pennsylvania developed a gluten-free menu to deal with the increasing number of patients who cannot eat gluten.


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