Gluten-free food – a trend or a necessity, an opportunity or a hassle?

What’s the difference? What does “gluten-free food” even mean, and how can it be produced safely? Is there an opportunity for restaurateurs, manufacturers, and traders here, or is it just a hassle? We will discuss these topics with representatives from the HoReCa sector, food producers, and the competent Ministry, all with the goal of demystifying this increasingly prevalent demand of today’s customers and guests.