Restaurant menu items are increasingly being described as gluten- or cholesterol-free, or low in fat or sugar, catering to consumers who say they are on restricted diets, according to new research by Technomic Inc. released Thursday. Whether due to choice or necessity, a growing number of consumers say they have dietary restrictions and are asking for more transparency on restaurant menus. Restaurant operators are increasingly accommodating that demand. Some health-related menu ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.