On The Menu’s predictions for 2008:

10. Heart healthy food. An old standby, heart healthy stays in the ranks. America’s number one cause of death is still heart disease. We expect to see continued labeling of heart-healthy (low-fat, trans fat free, lower sodium, high-fiber) foods and menu items.

9. Fair trade food. People will give more attention to how food is produced and give ethical consideration to their purchases.

8. Medicinal food. Watch for foods promoting digestive health, brain function, weight management and beauty.

7. 100 calorie snack pack food. We’ll see more convenience food individually packaged based on the caloric content.

6. Gluten- and allergen-free food. In the three years since we began helping restaurants create gluten-free menus, we’ve seen this trend take off. It’s a win-win for food companies and their customers. Note: FDA’s final definition for “gluten-free” will be announced later this year.

5. Healthy kids’ food. Efforts gain momentum to address the obesity epidemic among children. School and restaurant meals will offer healthier choices. Foods marketed to kids will emphasize less sugar and fat, more whole grains and real fruits and vegetables.

4. Local, sustainably grown food. Organic will continue to be big, but emphasis will be on locally grown foods from sustainable farms.

3. Nutrient dense, real, whole food. Foods that are fortified will fall out of favor to foods that have been minimally processed and are naturally nutrient dense. Manufacturers will make efforts to produce foods free of hydrogenated oils, artificial colors and flavors, high-fructose corn syrup and preservatives.

2. Whole grain food. Not to be found just in bread; we expect to see more whole grain pastas, cereals, crackers and cookies join the movement (no pun intended).

1. Marketing of restaurant food. Nutrition information on restaurant foods will be expected by customers who are more mindful of their eating. Legislation continues to grow in this arena. In Colorado check out the Smart Meal Seal. We believe 2008 is just the tip of the iceberg (pun intended).

It’s thrilling for residents and visitors of Denver to have more and more gluten-free dining options available. According to our staff dietitian, Rebekah Spetnagel, MSS, RD, “The rise in people diagnosed with Celiac Disease and wheat intolerances has led to an increase demand for gluten-free foods.” Denver’s restaurants are starting to get the message as more establishments offer gluten-free menus.

People avoiding gluten love to dine out as much as anyone, but their choices tend to be limited, boring and sometimes hazardous. Often a restaurant’s staff is not educated on a gluten-free diet, leaving the job up to the customer. Imagine having to explain your diet every time you dine out? If the message doesn’t reach the kitchen staff or isn’t thoroughly understood, then dining out becomes a health risk. The experience can leave a bad taste in the mouth and a stomach ache to boot.

Gluten-free dining is a win-win for everyone. Gluten-free dining options create many happy guests. And happy guests are loyal customers.

We at On The Menu, LLC have a division of our company called the Gluten DetectivesÒ. We help restaurants solve the mystery of offering gluten-free foods. We investigate foods; tracking down suspect ingredients and running background checks to ensure a gluten-free outcome. We educate restaurant staff on the gluten-free diet and provide them with tips to prevent cross contact.

If you own or manage a restaurant and are interested in offering a gluten free menu we would love to talk with you. If you are avoiding gluten, may we suggest you try gluten-free foods offered at the following restaurants: Beau Jo’s, Blue Bonnet, Deby’s Gluten Free Bakery & Café, India’s Corner and Masalaa Denver. For more information on these restaurants please check out the Gluten DetectivesÒ.

Warning to restaurants: A gluten free menu has been linked to increased sales.