Gluten-free mentions have grown by 1,981 percent on restaurant menus over the past decade. To assist operators menuing allergen-friendly cuisine, Stouffer’s has created a line of gluten-free products and published a series of educational articles.

“The consumer demand for gluten free menu options is strong across all foodservice segments,” says Todd Muller, marketing manager for Stouffer’s. “Select Stouffer’s products are now gluten free, which means operators can offer the same great taste while appealing to a wider base of customers.”

Featured in the 2016 FSR Buyer’s Guide, Stouffer’s Alfredo Sauce and Alfredo Parmigiana Sauce—now gluten free—are crafted with real cream, combined with aged Parmesan and then lightly seasoned with ground black pepper. These rich sauces can be used in traditional pasta dishes or as a base for nontraditional, gluten-free pizzas.

With true scratch-made taste and heat-and-serve ease, Stouffer’s Spinach Artichoke and Queso Cheese Dips can be served as an appetizer or as a component in a variety of gluten free dishes, including Baked Zucchini and Stuffed Potato Skins. To complement the main course, Stouffer’s also offers gluten-free side dishes such as Yams and Apples and Whipped Sweet Potatoes that can be customized to fit any dining occasion.

To help foodservice operators navigate the logistics of safely menuing gluten-free items, Stouffer’s developed a series of educational articles featuring gluten-free trends and tips for menuing allergen-friendly cuisine in restaurants, healthcare dining facilities, and college and university dining centers.

For more menu inspiration or information, visit

Industry News, Kitchen Equipment