PRODUCT ZONE
FOOD
BREAKING FREE
FROM YOUR OLD DIET Reputable fashion or lifestyle magazines often have articles on how to adopt healthier eating habits, and “free-from” diets routinely appear to be the answer. So what are they exactly and why is this trend skyrocketing? We get the lowdown from Nada Alameddine, partner at Hodema consulting services.
Down with gluten The first, and main enemy, is gluten. The oldest archive referring to the celiac disease, which causes inflammation in the small intestines, dates back to AD 2. Fastforward to the 21st century, where gluten has become a bad word, and everyone seems to be diagnosed with sensitivity to this group of proteins. Gluten is everywhere in our everyday diet, from flour to pasta, but it is also in less obvious products such as certain types of yogurts, some meats and even chocolate and chips. Whether it is all just hype advertised by celebrities in magazines and social media platforms or that wheat has become our worst enemy, the current anxiety surrounding bread and cereal-based products has led to a rising trend of gluten-free goods and restaurants. In the last couple of years, quitting gluten has even become mainstream with alternative options now readily available in the market – a market valued over USD 4 million worldwide. This trend is expected to continue growing at a steady pace. Domino’s Pizza pioneered the move with its crust-free option, while other fast-food chains are still struggling to offer wheatsafe menus.
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HOSPITALITY NEWS ME | OCT-NOV 2020
