The Gluten-Free Agency

1 Purpose. 360 Degrees

Eating Alone: The Food Marketer’s Hidden Opportunity

Healthy SnacksFor a majority of consumers, what constitutes a “meal” today has transformed from traditional, sit-down “meat and potatoes with the family” into a constantly shifting assortment of snacking and eating alone occasions. We’re giving up meal occasions with others or combining eating with other tasks as the need for productivity compels us to move forward.

survey-result-while-eating-or drinking I haveIn just the past few years, our ethnographers, working within households all across America, have witnessed the rapidly developing habit among consumers to eat alone even when dining with others—much of this brought about by mobile technology proliferation. Read More

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ALL BUT GLUTEN – What’s Hot and New Débuts at Canada’s Gluten-Free Market

A new line of gluten-free baked goods – All But Gluten™ débuts at Canada’s Gluten-Free Market as part of the Canadian Celiac Association’s Annual Conference in Toronto with a one day public extravaganza  on June 8, 2013.  Canada’s Gluten-Free Market encompasses unique gluten-free food experiences including opportunities to learn behind-the-scenes culinary magic with All But Gluten™ baked goods and health tips on gluten-free eating from gluten-free diet expert dietitian Shelley Case, RD and professional chef Ashton Lauren.

All But Gluten Baked Goods

The vision statement “The Gluten Problem. Found. Treated. Cured.” sums up the hopes, dreams and goals of the Canadian Celiac Association and its many works. Growth numbers for celiac disease are on the rise and it is 4 times more common today than it was in the 1950s according to a Mayo Clinic study. “Products  like All But Gluten™ are helping these consumers with eating challenges and helping them feel they can be like everyone else enjoying foods such as sandwiches, pizza and sweet treats,” says Sumit Luthra, V.P. Innovation for Weston Bakeries.

ALL BUT GLUTEN™ is Weston Bakeries’ new brand of gluten-free baked goods that are sold fresh, not frozen, in the fresh bakery section. These great tasting and nutritious products were developed in consultation with registered dietitian, international celiac disease and gluten-free diet expert Shelley Case, RD. “They are the perfect solution for those that must remove gluten from their diet for medical reasons. All But Gluten™ baked goods are great tasting, nutritious and safe to eat bearing the GFCP Mark,” says Ms. Case.

ALL BUT GLUTEN™ product offerings include a hearty grain loaf, a delicious raisin cinnamon loaf, savoury focaccia breads, tasty pizza shells, carrot raisin morning muffins, rich and moist chocolate brownies and perfectly baked coconut macaroons. Most of these baked goods are a source of fibre and are enriched with vitamins and minerals. The products are among the first to be certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

ALL BUT GLUTEN™ will be featured in cooking demos on the Canada’s Gluten-Free Market Culinary Stage with Shelley Case, RD and Chef Ashton Lauren on Saturday, June 8 at 11:00 am and 3:30 pm at the International Centre, Mississauga Hall I.

Along with Shelley Case, RD, the All But Gluten™ team includes celebrity chef Ashton Lauren, who specializes in nutritious gluten-free cooking for food lovers with dietary and allergy concerns. They will demonstrate delicious, yet simple recipes using All But Gluten™ products which will include: Salmon and Goat Cheese Pizza, Panzanella Salad and an irresistible Prosciutto and Fig Sandwich. More All But Gluten™ nutritious recipes like these can be found at http://www.AllButGluten.ca.

About ALL BUT GLUTEN™ All But Gluten™ baked goods are delicious gluten-free products from Weston Bakeries. They are made in a dedicated gluten-free facility and certified gluten-free by the Canadian Celiac Association’s Gluten-Free Certification Program. The breads, focaccias, pizza shells and muffins are enriched with vitamins and minerals and are a source of fibre. They are also dairy-free and Kosher. Consumers can purchase All But Gluten™ baked goods fresh, not frozen, in the fresh bakery section of major Canadian retailers. To learn more go to http://www.AllButGluten.ca.

About the Canadian Celiac Association The Canadian Celiac Association, founded in 1972, is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. The association has 28 chapters across the country that provide volunteer-led services to individuals with celiac disease and gluten sensitivity through education, peer counselling, special events and advocacy. The Gluten Problem: Found. Treated. Cured.

About Shelley Case, RD A registered dietitian, Shelley Case is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Professional Advisory Board of the Canadian Celiac Association and Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States. Shelley is the author of the national best seller Gluten-Free Diet: A Comprehensive Resource Guide.

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All But Gluten™ Named One of the Top Ten Things to Taste at EAT Vancouver

 ABG_Style_Guide_May2013_v4_page7_image2A new line of gluten-free baked goods – All But Gluten™ débuts this weekend at the three day public extravaganza at the newly refurbished BC Place Stadium. EAT! Vancouver gives attendees an opportunity to learn behind-the-scenes culinary magic with All But Gluten™ baked goods as well as health tips on gluten-free eating from professional chef Ashton Lauren and celiac expert dietitian Shelley Case, RD.

In the midst of increased awareness of celiac disease and gluten sensitivity, the new All But Gluten™ line of baked goods is reaching out to consumers who must avoid gluten for health reasons at the upcoming  EAT Vancouver world-class Food and Cooking Festival. “Vancouver is known for its health-conscious population and progressive lifestyles, so EAT Vancouver is the ideal venue for the All But Gluten™ début,” says Sumit Luthra, Vice President Innovation with Weston Bakeries Limited.

All But Gluten™ is Weston Bakeries’ new brand of gluten-free baked goods that are sold fresh, not frozen, in the fresh bakery section. These great tasting and nutritious products were developed in consultation with international gluten-free nutrition expert and brand spokesperson Shelley Case, RD.  All But Gluten™ product offerings include a hearty whole grain loaf, a delicious cinnamon raisin loaf, traditional white sliced loaf, savoury focaccia breads, tasty pizza shells, carrot raisin morning muffins, rich and moist chocolate brownies and perfectly baked coconut macaroons. Most of these baked goods are a source of fibre and are enriched with vitamins and minerals.  The products are among the first to be certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

All But Gluten™ will be featured in gluten-free diet education and cooking demonstrations on the International Culinary Stage with Shelley Case, RD and Chef Ashton Lauren on Friday, May 24 at 2:30pm and 7:15pm, Saturday, May 25 at 2:30pm, and Sunday, May 26 at 2:30pm.

The All But Gluten™ team includes celebrity chef Ashton Lauren, who specializes in nutritious gluten-free cooking for food lovers with dietary and allergy concerns. Chef Lauren will demonstrate delicious, yet simple recipes using All But Gluten™ products throughout the weekend. Recipes will include: Salmon and Goat Cheese Pizza, Panzanella Salad and an irresistible Prosciutto and Fig Sandwich. More All But Gluten™ nutritious recipes like these can be found at http://www.AllButGluten.ca.

About All But Gluten™

All But Gluten™ baked goods are delicious gluten-free products from Weston Bakeries. They are made in a dedicated and GFCP certified gluten-free facility. The breads, focaccias, pizza shells, and muffins are enriched with vitamins and minerals, and are a source of fibre. They are also dairy-free and Kosher. Consumers can purchase All But Gluten™ currently in the fresh bakery section, not the frozen section, of major Canadian retailers such as: Walmart, Loblaws, Real Canadian Superstore, Atlantic Superstore, Fortinos, and Longo’s. By mid-June consumers can also find the products in Overwaitea, Save-On-Foods, Cooper’s Foods, PriceSmart Foods and Metro Ontario. To learn more go to http://www.AllButGluten.ca

About Shelley Case

A registered dietitian, Shelley Case is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Professional Advisory Board of the Canadian Celiac Association and Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States. Shelley is the author of the national best seller Gluten-Free Diet: A Comprehensive Resource Guide.

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New All But Gluten™ Celebrates Receiving the Canadian Celiac Association’s Gluten-Free Certification Mark

Gluten-Free Certification Program Mark of TrustThe Gluten-Free Certification Program (GFCP) and the Canadian Celiac Association are pleased to announce that Weston Bakeries has become one of the growing number of GFCP certified companies and has recently introduced a line of All But Gluten™ gluten-free bakery products in select retail stores across the country. “By displaying the GFCP Mark, the All But Gluten™ brand provides consumers with a trusted, reliable and easily identifiable source of safe gluten-free products,” said Sumit Luthra, Senior Vice-President, Weston Bakeries.

The GFCP is the only certification program in Canada which is predicated on a food safety management system designed to also fully meet the requirements of Canada’s stringent Food and Drug Regulations for “gluten-free” claims. It was developed by the Canadian Celiac Association (CCA) to certify companies which produce and market gluten-free products.

May is Celiac Awareness Month and, just days after first appearing on the shelves of major Canadian retailers, new All But Gluten™ baked goods are receiving rave reviews from consumers who follow a gluten-free diet. These great tasting products were created by the talented product development team at Weston Bakeries in collaboration with respected nutrition experts and are manufactured in a dedicated gluten-free facility. All But Gluten™ is one of the first brands to bear the GFCP Mark on their packaging, making it easier for consumers to identify safe, gluten-free products.

Paul Valder, president of the Allergen Control Group Inc. (ACG), the corporation that manages the program states, “We are extremely excited about the level of interest in the Gluten-Free Certification Program. Over 40 manufacturers and retailers, from both the food and pharmaceutical sectors representing approximately 400 products are currently in the GFCP pipeline.”

Peter Taylor, Executive Director of the Canadian Celiac Association believes “all Canadians have the right to safe food, so we’ve developed the Gluten-Free Certification Program to meet these special needs.” The CCA advocates on behalf of approximately 2,000,000 Canadians suffering from celiac disease and gluten sensitivity who are frustrated by the uncertainty of identifying gluten-free product claims that are essential to their well-being.

About the Allergen Control Group Inc. (ACG) The Allergen Control Group Inc. is a privately held Canadian corporation contracted by the CCA to exclusively manage the Gluten-Free Certification Program in Canada. ACG is located in Milton, Ontario CANADA. GFCP – The Mark of Trust. Safe. Reliable. Gluten Free. http://www.glutenfreecertification.ca

About the Canadian Celiac Association (CCA) The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and it is dedicated to improving the diagnosis of celiac disease and gluten sensitivity and to improving quality of life. Based in Mississauga, Ontario with 28 Chapters across the country, its mission includes advocacy, education, research and community support.

About All But Gluten™ All But Gluten™ baked goods are delicious gluten-free products from Weston Bakeries. They are made in a dedicated and GFCP certified gluten-free facility. The breads, focaccias, pizza shells, and muffins are enriched with vitamins and minerals, and are a source of fibre. They are also dairy free and Kosher. Consumers can purchase All But Gluten™ currently in the fresh bakery section, not the frozen section, of major Canadian retailers such as: Walmart, Loblaws, Real Canadian Superstore, Atlantic Superstore, Fortinos, and Longo’s. By mid-June consumers can also find the products in Overwaitea, Save-On-Foods, Cooper’s Foods, PriceSmart Foods and Metro Ontario. To learn more go to http://www.AllButGluten.ca

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New ALL BUT GLUTEN™ Baked Goods Launches During Celiac Awareness Month for Canadians on a Gluten-Free Diet

ALL BUT GLUTEN Baked GoodsALL BUT GLUTEN™ – a new line of great tasting gluten-free products from Weston Bakeries is being launched during Celiac Awareness Month. These products are certified by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP) and can be found in the fresh bakery section of major retail stores across Canada.

May is Celiac Awareness Month and, just days after first appearing on the shelves of major Canadian retailers, new All But Gluten™ baked goods are receiving rave reviews from consumers following a gluten-free diet. These great tasting products were created by the talented product development team at Weston Bakeries in collaboration with respected nutrition experts and are manufactured in a dedicated gluten-free facility. They meet Health Canada’s gluten-free regulations and are certified by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP).  All But Gluten™, is one of the first brands to bear the GFCP mark, making it easier for consumers to identify safe gluten-free products.

All But Gluten™ products are also dairy-free and Kosher.

Safety, taste and nutrition are the three pillars of the All But Gluten™  brand. “The breads, focaccias, pizza shells and muffins are enriched with vitamins and minerals and are a source of fibre,” says Shelley Case, registered dietitian, international celiac disease expert and consulting spokesperson for All But Gluten™.  “This is an important feature of All But Gluten™  because many gluten-free products on the market are not enriched and often lower in iron, B vitamins and fibre,” states Case.

Unlike most gluten-free baked goods, All But Gluten™ can be found in the fresh bakery section, not the frozen section of major Canadian retailers. Consumers following a gluten-free diet really miss delicious baked products and now they can stroll down the aisles that were previously off limits. The All But Gluten ™ brand invites consumers to ‘Rekindle your love of baked goods.’

The line includes Whole Grain Loaf, Cinnamon Raisin Loaf, Sliced White Loaf, Roasted Onion Focaccia, Rosemary Focaccia, Plain Pizza Shells, Carrot Raisin Morning Muffins, Mini Brownies and Coconut Macaroons.

About ALL BUT GLUTEN™ All But Gluten™ baked goods are delicious gluten-free products from Weston Bakeries. They are made in a dedicated gluten-free facility and certified gluten-free by the Canadian Celiac Association’s Gluten-Free Certification Program. The breads, focaccias, pizza shells and muffins are enriched with vitamins and minerals and are a source of fibre. They are also dairy-free and Kosher. Consumers can purchase All But Gluten™ baked goods fresh, not frozen, in the fresh bakery section of major Canadian retailers. To learn more go to http://www.AllButGluten.ca.

About the Canadian Celiac Association The Canadian Celiac Association, founded in 1972, is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. The association has 28 chapters across the country that provide volunteer-led services to individuals with celiac disease and gluten sensitivity through education, peer counselling, special events and advocacy. The Gluten Problem: Found. Treated. Cured.

About Shelley Case, RD A registered dietitian, Shelley Case is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Professional Advisory Board of the Canadian Celiac Association and Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States. Shelley is the author of the national best seller Gluten-Free Diet: A Comprehensive Resource Guide.

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Celiac Study – Mayo Clinic March 2013 – Celiac Symptoms Are Changing

Celiac Disease - The Gluten-Free AgencyPeople often ask if celiac disease is a trend or fad and why there has been so much more of this disease being diagnosed.  A recent study in the American Journal of Gastroenterology suggests that the classic symptoms are being seen less and that the awareness levels of doctors supported by consumer awareness and seeking out testing has certainly supported the growth in diagnosis.

Celiac disease diagnoses still are on the increase, but fewer of those most recently diagnosed have exhibited the so-called “classic” celiac symptoms of diarrhea and weight loss, a recent study finds. Continue Reading…

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The Future of Snacking Trends – Once a Category, Now an Eating Occasion

snackingWho can keep track of North America’s ever-changing and evolving eating habits? Millennials and Gen-X consumers are more likely to snack today than eat meals. Consumers define eating occasions as much as “when” something is eaten as “how much” they consume to decide whether something is a meal or a snack. Four in ten of all adult meals (not just snacks) are eaten alone.

Snacking accounts for more than half of all adult eating occasions. About one-third of adult alone-eating is about savoring, a higher-quality food experience. Seven in ten U.S. households have no children under 18 and more than one-fourth of U.S. households are single-person households. Whew, you can imagine what this means to how to define meals and snacks! Continue Reading…

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Why We’re Wasting Billions on Gluten-Free Food – TIME Magazine

Cost of Gluten-Free FoodsA 2008 article posted in the Canadian Journal of Dietetic Practice identified gluten-free food as 242% more expensive than regular products. However, today’s swelling demand for these products is suggesting perhaps the landscape is becoming more competitive on pricing.

 

A recent NPD report suggests 30% of consumers are eating gluten-free products and the rationale is “because they think they feel better”.

Will this craze or trend continue? Researchers think the gluten-free craze is an evolution and an expansion of the low-carb trend. Unlike a dietary modification that affects only a fraction of the population, like cutting out certain foods to reduce cholesterol, framing the gluten issue as being about “wellness” makes it inclusive enough that everyone can participate. “Digestive health has become a buzzword of how to deal with health in America today.”

Gluten-free and Regular Foods: A Cost Comparison

Source – Dalhousie Medical School, Dalhousie University, Halifax, Nova Scotia.  Abstract

PURPOSE:
The treatment of celiac disease is a strict gluten-free diet for life. This diet is assumed to be more expensive, although no studies confirm this assumption. In the current study, the prices of gluten-free foods and regular (gluten-containing) foods were compared to determine if and to what extent gluten-free products are more expensive.

METHODS:  
Prices were compared for all food products labelled “gluten-free” and comparable gluten-containing food items in the same group available at two large-chain general grocery stores. The unit cost of each food, calculated as the price in dollars per 100 grams of each product, was calculated for purposes of comparison.

RESULTS:  
All 56 gluten-free products were more expensive than regular products. The mean (+/- standard deviation) unit price for gluten-free products was $1.71 (+/- 0.93) compared with $0.61 (+/- 0.38) for regular products (p<0.0001). On average, gluten-free products were 242% more expensive than regular products (+/- 212; range, 5% to 1,000%).

CONCLUSIONS:
All the commercially available products labelled gluten-free were significantly more expensive than comparable products. This information will be useful to dietitians who counsel individuals and families with celiac disease, and to celiac advocacy groups for lobbying the government about financial compensation.

NPD Group Gluten-Free Eating Habits Survey

Is Gluten Bad For YouA new survey from market research firm the NPD Group finds that America is cutting gluten out of its diet in a big way. Just under one-third of 1,000 respondents agreed with the statement: “I’m trying to cut back/avoid Gluten in my diet.”

That’s the highest level since the company added gluten consumption to the surveys it does about Americans’ eating habits in 2009. TIME labeled the gluten-free movement #2 on its top 10 list of food trends for 2012. Continue Reading…

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2013 Restaurant Food Trends

Sysco 2013 Food TrendsTechnomic, the nation’s leading foodservice research and consulting firm, brings together the best judgments of its consultants and editors to peer ahead to food trends that may significantly impact the restaurant industry in 2013.

These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive Digital Resource Library and quantitative data from its vast MenuMonitor database.

Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream.

To learn about the top 10 trends and many of the details that support these trends click here.

 

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Enjoy a Safe Gluten-Free Dining Experience

Gluen-Free-Restaurant-GuideDining out can be daunting with food allergies and conditions like celiac disease. Some of our favourite online and print resources are listed below.

Gluten Free Passport leads the way with apps for both fast food restaurants and ethnic options (you choose your allergens and the app tells you what is safe to eat). They have many more great apps too, including GF and Vegan Pizza Restaurants and Disney Orland with Food Allergies. They also publish award winning books on the subjects of Dining Out and Travel with allergies.

The Essential Gluten-Free Restaurant Guide by Triumph Dining contains listings of over 6,500 gluten-free restaurants from all over the U.S. In addition, it comes with 100 gluten-free list from popular chain restaurants.

FindMeGlutenFree.com is a popular new app that allows you to find a GF restaurant by zip code and then rate and review the restaurant.

The Celiac Sceneis a celiac owned and operated initiative, test driven by fellow celiacs! Working in collaboration with Chapters of the Canadian Celiac Association, local restaurant recommendations are now available to those new to the gluten-free diet or new to town. Know where to dine, no matter where you are, in the tradition of celiacs helping celiacs!

Gluten-Free Ontario is your Guide to Celiac-Friendly Restaurants & Bakeries in Ontario, Canada.There are over 300 locations to enjoy gluten-free food in Ontario, plus dozens of chains! This website is for people with Celiac disease, wheat allergies, or anyone interested in eating gluten-free.

 

 

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