With more and more students likely to have food sensitivities, General Mills Convenience & Foodservice is helping to ensure colleges and universities don’t receive a failing grade when it comes to offering gluten-free menu options.
According to the Centers for Disease Control and Prevention, food allergies among children increased approximately 50 percent between 1997 and 2011. Further, a recent study by the National Foundation for Celiac Awareness (NFCA) reports 58 percent of college students who avoid gluten identified themselves as having Celiac disease.
These stats, coupled with reports that younger consumers are more likely to eat gluten-free version of foods (even if they do not have Celiac disease), highlight the growing need for improved food safety strategies and specifically gluten-free menu solutions on campus.
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