Food intolerances continue to rise
The rise of food allergies and intolerances is profoundly transforming the hospitality industry. Bars and restaurants must adapt to ensure safe and tasty alternatives for customers, offering options that meet the new dietary requirements without sacrificing taste.
Celiac disease, lactose intolerance or caffeine intolerance: we all have at least one friend who has food “restrictions” and we know that, often, it is difficult for them to find satisfying alternatives to “standard” products.
Time to offer more
Increasing attention to intolerances has brought numerous options to the market to replace allergy-causing ingredients. Among the most popular options at the coffee shop are:
– Caffeine-free coffee: in addition to classic decaf, ginseng coffee offers an energizing and beneficial alternative.
– Lactose-free beverages: the OraSì Barista range, for example, maintains whipped and creamy properties with a 100% plant-based preparation.
– Gluten-free breads and baked goods: corn, rice, quinoa and buckwheat flours make it possible to prepare breads, buns and cakes suitable for people with celiac disease.
– Egg-free sauces and creams: vegan variants, made with soy, rice or mustard seeds, provide the same flavor and creaminess as traditional recipes.
What do intolerant customers love most?
In addition to the just listed options, customers affected by intolerances are familiar with all the possible alternatives for their diet and expect to find them in more and more places.
The most popular ones are definitely:
– Plant-based drinks: smoothies and creamy mocktails are now highly desired.
– Matcha desserts: the famous green powder from the East has now won over western customers.
– Rice desserts: the texture of rice flour remains a favorite as an alternative to gluten.
What about your menu? Is it ready for intolerant customers?
Get inspired by the recipes on our website and offer a tasteful alternative!
