Monthly Archives: February 2010
A wonderful new site for food allergy sufferers launched this week, but it needs your input to make it work.
Run, don’t walk, over to www.allergyeats.com, and register (it’s free, of course), then rate any local restaurants that you’ve visited lately. This site aims to provide a database of people’s experiences with restaurants nationwide. Did Mom’s Cafe go above and beyond the call of duty to accommodate your wheat intolerance? Did you get sick eating at the XYZ Deli, even after they assured you that their head cheese was gluten-free?
Use Allergy Eats‘ simple rating system to warn other diners, or to funnel business to places which cater to food allergies. You can also leave a comment about your experience, if you’d like.
This site could be an amazing resource, but it will only work if people nationwide take action to build up the database. So why are you still sat here reading this? Go register!
Second-generation replacement of trans fats and the removal of glutens continue to dominate product development activity in the baked goods category of the food industry.
Yes, gluten free. While many observers (ourselves included) have been waiting several years for this trend to live up to expectations, it finally may be hitting stride.