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[1]. 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[2].
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)[3], highlight the growing need for improved food safety strategies and specifically gluten-free menu solutions on campus.
Related Articles
Return to Articles
