MRM Talking With: Cynthia Kupper, CEO of Gluten Intolerance Group (GIG)

5 Min Read By MRM Staff

Gluten-free food is one of the fastest growing market segments, making it a critical issue for restaurants to understand in order to better serve their clientele. This edition of Modern Restaurant Management (MRM) magazine's "Talking With" features  Cynthia Kupper, CEO of Gluten Intolerance Group (GIG) discussing what restaurants need to know about gluten-free preparation and food safety. 

A registered dietitian, Kupper was diagnosed with celiac disease  more than 20 years ago. She left clinical practice  to serve as the executive director of GIG, growing the organization that was local in scope and national in heart to an international leader in the gluten-free community. GIG has worked with food manufacturers and food service organizations providing training and accreditation programs to certify more than 34,000 food products and hundreds of food service locations worldwide. 

What are some factors that have caused the interest in and need for gluten-free food?

Cynthia…