A Chocolate for Every Dietary Need. It’s hard to think about flourless or sugar free or even dairy free when it comes to chocolate, but companies are responding to the need. The huge rise in gluten-free diners has had a bigger impact on menus than all of the calorie counting that worried restaurants so much a few years ago. Now their challenge is figuring out how to present food for those with lactose or wheat intolerance–desserts included. We’re seeing people adapt and be open to experimentation, since they don’t really want to sacrifice flavor in order to feel good (which is why restaurateurs are paying attention). This is a growing trend because the impact extends beyond the person to her or her family and friends who want to be sensitive to their needs.
For more evidence, see: