餐饮界最具创新力的8名女性

    根据英敏特公司（Mintel）统计，去年全球无谷蛋白食品与饮料行业的市值已达105亿美元，预计到2016年还将增长48%，达到156亿美元。包括雷娜•郭在内的一批企业家正在利用这种趋势赚钱。在执掌托马斯•凯勒的“法国洗衣房”餐厅（French Laundry）研发部门期间，她发现有不少食客喜欢吃上好的无谷蛋白面包，于是就开发出了Cup4Cup面粉。现在，她还在继续开发该品牌的匹萨饼皮、布朗尼蛋糕和薄饼等产品。今年5月，她还推出了旨在替代全麦面粉的Wholesome健康食品品牌。今年秋季，Wholesome系列的香草蛋糕和牛角面包等产品也将陆续上架。（财富中文网）

    译者：朴成奎

    The gluten-free food and beverage industry hit $10.5 billion last year, according to Mintel, and it’s expected to grow another 48% to $15.6 billion by 2016. Entrepreneurs like Kwak are capitalizing on the movement. She developed Cup4Cup flour while heading up R&D at Thomas Keller’s French Laundry after seeing how much diners appreciated good gluten-free bread. She’s gone on to develop pizza crust, brownie, and pancake mixes under the brand. She’s now expanding her Wholesome line, a substitute for whole wheat flour that launched in May, with Wholesome vanilla cake and corn bread mixes hitting shelves this fall.