Aug 22nd, 2019
3 mins

Gluten Free and Vegan Kitchen Takeover

The free-from market is expanding at an exponential rate; while allergy sufferers remain an important focus, the rise of ‘lifestylers’ are one of the biggest segments driving the growth of free-from new product development.

The Pastry Room has developed a range of no-compromise savoury and sweet gluten free and vegan products, providing a solution for restaurants.  The Pastry Room’s ‘stay-crisp’ gluten free fish batter is favoured by some kitchens as an alternative to wheat. Stuart Wright, director of Pub24 exclusively uses the batter and says “we have had many fantastic comments from our customers and not just the gluten free ones”.

Working in partnership with The Pie Life, The Pastry Room’s gluten free and vegan pies remain a popular favourite among pubs and restaurants.  Julian Clarke, director of Surrey based Red Mist Leisure group says “No longer are gluten free customers limited to a lesser offering, but they are able to enjoy the same great tasting pub classics as everyone else.”

The rise of veganism has brought a new challenge to the industry as we try to find products that are both gluten free and vegan.  Due to considerable requests for free-from Christmas products, The Pastry Room has launched a mouth-watering gluten free and vegan mince pie, working with dessert manufacturer Destiny Foods.

With 370 million mince pies sold in the UK every year, it should be a staple on all menus. John Hendy, managing director of The Pastry Room, says “Mince Pies offer an incremental purchase opportunity for restaurants and can be overlooked as main menu items for Christmas so we have developed a first class product that can be enjoyed by everyone.”



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