Originally published September 2, 2025 | Updated August 2026
Vanderbilt University and Eat G.A.N.G.S.T.E.R. are working together to make delicious, allergy-friendly baked goods more accessible to students with food allergies and dietary restrictions.
At The Power Plant, a residential dining concept located inside Vanderbilt’s E. Bronson Ingram Dining Hall, Chef Julien Hicks uses Eat G.A.N.G.S.T.E.R. baking mixes to create pancakes, muffins, desserts, and other dishes that more students can enjoy together.
The Power Plant emphasizes whole, minimally processed foods, fresh juices, globally inspired proteins, and locally sourced produce. Since introducing Eat G.A.N.G.S.T.E.R. to its menu, the concept has continued to grow and is now the third-largest dining concept on Vanderbilt’s campus—demonstrating the strong demand for inclusive dining options that do not sacrifice flavor or creativity.
Creating a More Inclusive Campus Dining Experience
For students managing food allergies or restrictive diets, eating in a university dining hall can be challenging. Limited choices, cross-contact concerns, and a lack of appealing alternatives can make students feel excluded from an important part of campus life.
Eat G.A.N.G.S.T.E.R. was created to help change that experience.
The company produces certified gluten-free baking mixes made in a dedicated facility free from the Top 14 allergens. The mixes also contain no artificial additives or natural flavors, giving foodservice chefs a versatile foundation for creating baked goods that can accommodate a wide range of dietary needs.
At Vanderbilt, Chef Hicks has taken that versatility even further, transforming the mixes into an evolving selection of breakfast items, muffins, and desserts. The partnership shows how thoughtful ingredients and culinary creativity can make institutional dining more inclusive—and more delicious—for everyone.
What Does G.A.N.G.S.T.E.R. Stand For?
“G.A.N.G.S.T.E.R.” reflects the standards behind the brand:
G – Grain Free
A – Artificial Additive Free
N – Nightshade Free
G – Gluten Free
S – Soy & Seed Free
T – Tree Nut & Peanut Free
E – Egg & Dairy Free
R – Real Food
The result is food freedom for people who are often overlooked in the traditional baking aisle.
Eat G.A.N.G.S.T.E.R.’s Growing Foodservice Program
Eat G.A.N.G.S.T.E.R. is expanding its foodservice program to help universities, schools, healthcare facilities, senior-living communities, hotels, restaurants, and other institutions serve groups with diverse dietary needs.
Six Eat G.A.N.G.S.T.E.R. products are now available in bulk 8-pound cases, giving professional kitchens a convenient and cost-effective way to prepare larger quantities while maintaining ingredient transparency and dietary inclusivity.
The mixes can be used for much more than the recipe named on the package. Depending on the product, chefs can create pancakes, waffles, muffins, cookies, brownies, quick breads, flatbreads, pizza crusts, pretzels, desserts, and other menu items.
Eat G.A.N.G.S.T.E.R.’s foodservice products are now available through three of the country’s leading foodservice distributors:
● Sysco
● US Foods
● Gordon Food Service
This expanded distribution makes it easier for foodservice operators nationwide to add allergy-friendly options through distributors they already know and use.
Bring Eat G.A.N.G.S.T.E.R. to Your Campus or Facility
The success of The Power Plant at Vanderbilt demonstrates that allergy-friendly dining is not simply a specialty offering. When the food is creative, delicious, and thoughtfully prepared, it can become one of the most popular concepts on campus.
Foodservice operators interested in product information, samples, menu applications, or distributor support can contact Eat G.A.N.G.S.T.E.R. co-founder Kerry Brown at Kerry@eatgangster.com.
Learn more at eatgangster.com.
Wildly Free. Strictly Delicious.
