The free from market is growing at a fast pace attracting not only those with allergies but consumers looking to cut out wheat and other ingredients from their diets.
This could seem like a daunting task when menu planning but our ‘chefs brigade’ of 13 chefs have been working hard with our food development teams to increase our range suiting both customers with specific dietary requirements and those with alternative lifestyle options.
So, get ready to be inspired by a fantastic selection of on-trend and ever so inspiring food!
The number of people with food allergies is rising, with a dramatic rise in recent years also in the number of people believing that they have a food intolerance, according to the NHS (National Health Service). The free-from market has benefited from people choosing to avoid gluten or dairy as a lifestyle choice in recent years.*
*Mintel Free from Report, Dec 2016
Fundamental shifts away from animal products means that customers expect to see a better range of meat-free and vegetarian dishes on menus. The quality and accessibility of vegetarian dishes is improving, and popular campaigns are encouraging consumers to eat less meat, encouraging ‘flexitarianism’.*
*MCA MENU & FOOD TRENDS 2016