Editor's note: The following information is part of a countdown recap from the inaugural Top 100 Movers and Shakers publication. It was published in the spring of 2012. Some of the information may now be different.
In the past few years, gluten-free foods have moved from health food stores to fast causal restaurants, pizzerias, even in some Subway restaurants. Experts agree that gluten-free won't be a short-lived trend. Statistics explain why: Almost 20 million U.S. residents suffer from gluten sensitivity, according to University of Maryland School of Medicine's Center for Celiac Research.
Sales of gluten-free products are expected to top $3 billion by 2014, according to Packaged Facts market research. As a result, pizza chefs are exploring new recipes for gluten-free crusts that include ingredients such as fava beans, potato starch, tapioca flour and rice flour. Some upscale pizzerias are even serving gluten-free beer.
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