This article was released today on Subway’s gluten-free bread trials. I am really impressed by their efforts. A few points that jumped out at me:
- They are obviously really aware of cross-contamination and making huge efforts to avoid that. This is one area usually overlooked by companies who jump into the gluten-free market.
- Perhaps it’s because their motivations aren’t entirely money-driven: public operations manager Kevin Kane is quoted in the article as saying, “(Gluten intolerance) doesn’t impact a large mass of people. We’re not judging these tests on sales, but instead on what we’re able to do for a handful of our customers and their feedback.”
- They seem to have a good understanding of what Celiac disease is all about: “This isn’t a trend, it’s a way of life.”
- This line cracked me up: Baking specialist Mark Christiano is quoted as saying, We eat lunch in the test kitchen every day and this guy always used to come in with the ugliest looking product you’ve seen. I tried it once and it tasted like it looked.”
- And this quote excites me: “We knew we had what we wanted when we served a platter with the items at a board of directors meeting and they all ate it and said how good it was. They didn’t know it was different, or gluten-free. It tasted like something mainstream.”
Do you have news on Subway’s trials, or other restaurants that are working to be gluten-friendly? Share it with us!