餐飲界最具創新力的8名女性

????根據英敏特公司（Mintel）統計，去年全球無谷蛋白食品與飲料行業的市值已達105億美元，預計到2016年還將增長48%，達到156億美元。包括雷娜?郭在內的一批企業家正在利用這種趨勢賺錢。在執掌托馬斯?凱勒的“法國洗衣房”餐廳（French Laundry）研發部門期間，她發現有不少食客喜歡吃上好的無谷蛋白面包，于是就開發出了Cup4Cup面粉。現在，她還在繼續開發該品牌的匹薩餅皮、布朗尼蛋糕和薄餅等產品。今年5月，她還推出了旨在替代全麥面粉的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產品也將陸續上架。（財富中文網）

????譯者：樸成奎

????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.