Boulder Brands now has a dominant position in the fast-growing gluten-free market with both the Udi’s and Glutino brands. Read how Boulder Brands has evolved since 2008/9 and their plans for growth in 2014.
A fun resource chart with some insight on your whole wheat flour replacements when baking gluten free.
The National Restaurant Association queried 1,834 American Culinary Federation chefs during October and November 2012. According to the chefs here are the big-picture food issues and here are the trends ACF chefs say will have an impact next year:
1. Locally sourced meats and seafood.
2. Locally grown produce.
3. Healthful kids’ meals.
4. Environmental sustainability as a culinary theme.
5. Children’s nutrition as a culinary theme.
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major).
7. Hyper-local sourcing (e.g. restaurant gardens).
8. Gluten-free cuisine.
9. Sustainable seafood.
10. Whole grain items in kids’ meals
Once again gluten-free continues to be important and tied into general health trends. To read more…
Everything you need to know about today’s dairy-/lactose-free, nut-free and gluten-free shoppers. Tricia Ryan of The Gluten-Free Agency chats with Kaylynn Chiarello-Ebner editor and publisher of Whole Foods Magazine. In the editorial there is a lot of data on the “free from” market and why consumers purpose these diets. Read more…
A recent CFIA call to Molly B’s Gluten-Free Kitchen resulted in a stage 3 recall, which turned out to be completely voluntary on behalf of the Molly B owners. Check out the link to follow the story and keep up to date on how easy it is to test over 20 ppm for gluten on products which have been very carefully produced. It is a lesson for all parties involved on the importance of gluten-free certification and audits to help monitor gluten-free production and work with CFIA.
The market for gluten-free products is booming, and there have never been more food options for people who avoid the grain protein for what has been perceived as health reasons. That doesn’t mean, however, that all gluten-free foods are healthy. Besides having more calories, gluten-free packaged goods tend to be low in fibre and unfortified. People on gluten-free diets therefore need to get dietary fibre, folic acid, calcium and B vitamins from other sources which can be challenging to do when trying to avoid gluten in every day food items – from deli meats to condiments and baked goods, the last thing consumers are thinking about is what nutrients they are missing. Read more…
Restaurants and foodservice manufacturers are responding to the increasing demand for gluten-free menu items. According to NPD’s MenuTrack, which analyzes menu trends of the top 53 Canadian restaurants, there were 36 per cent more mentions of “gluten free” on menus in 2012 than there were in 2011. “Gluten free” is also the top menu item health claim, with 4.8 mentions per menu compared to the next distant health claim, “low calorie”, which has one mention per menu. Learn more about gluten-free food service trends.
Organic usage is once again front page news as studies call into question the nutritional benefits of organic foods compared with conventionally-processed counterparts. While consumers find the organic and natural product landscape confusing to navigate, research confirms that 58% of Canadians buy organic every week. Hartman research suggests that consumers historically adopt and continue their purchase and consumption of organic foods and beverages for reasons that extend beyond nutritional values.
Organic gained prominence for the many other quality and health notions it represents: natural, local, fresh, raw, sustainable, safe, higher quality, better tasting and, most importantly, the absence of negative ingredients.
Consumers are much more knowledgeable about organics today than they were 10 years ago. As the organic marketplace evolves, consumers are demanding even more from organic manufacturers in terms of transparency and narratives regarding product origin. They are also now looking to retailers as docents in the product selection process. The slide below suggests however, nutritional enhancements of organic products appear to be an area of confusion for consumers.
Cheryl Wischhover of Fashiionista.com writes a great article on the issue of gluten in beauty products and if you need to buy gluten-free make up products. Her interview with Dr. Peter Green suggests that it is not really an issue for gluten-free consumers and she offers off some rationale and a comprehensive list of possible ingredients that may contain gluten. Enjoy!
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