Articles Tagged with ''gluten-free''

February 2013 Plant to Plate New Foodservice Products

Sweet Meets Salty

Foodservice introductions include a probiotic soft-serve dessert, gourmet brownies and a sweet and salty take on desserts.

February 22, 2013

Chefs and ingredient suppliers have identified sweet-and-salty flavor combinations as a new trend.

Gluten-free Premixes

Watson, Inc. introduces an entire line of gluten-free baking and bread premixes.

February 20, 2013

Watson offers a complete line of gluteNONE gluten-free mixes for breads, rolls, buns, English muffins, pizza shells, bagels and various specialty sweet goods (coffee cakes, cakes, cookies, brownies, etc.).

Slice of Life: The Evolution of Artisan Cheeses and Crusts

While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces; more convenient approaches; and even items that meet the needs of food-allergic consumers.

William A. Roberts, Jr.

February 12, 2013

Mintel Menu Insights finds the number of U.S. menu items with poultry as an ingredient climbed an average of 12% over the past three years. In pizza, that number is even more pronounced: The pizza segment has seen a 26% increase in chicken as a topping.

Stay Ahead of the Food Curve

Lauren Edwards

January 10, 2013

Restaurants face a tough operating climate that requires innovation and an on-going commitment to research and development. Manufacturers looking to better serve their foodservice partners—and bolster their own bottom line—should focus on a few key areas.

Smart Balance Now Boulder

January 7, 2013

Smart Balance has changed its name to Boulder Brands.

Gluten-free Growing Faster

December 3, 2012

The U.S. market for gluten-free foods and beverages is growing even faster than projected, and will hit $4.2 billion by the end of 2012, according to the latest news from Packaged Facts.

Gluten-free Solution

November 21, 2012

American Key Food Products introduces King Lion Premium Cassava Flour, a simple replacement for wheat flour in gluten-free foods.

Young Moms Leading Shopping Change

November 20, 2012

An increasing number of Americans are demanding more simplicity from their supermarket-bought foods, and demanding Yemmies (young, educated, millennial mothers) are leading the way.

Non-GMO, Organic Greek Yogurt

October 12, 2012

Straus Family Creamery has introduced what it claims is the only non-GMO-verified and certified organic Greek yogurt on the U.S. market.

Gluten free: Facts and Fiction

August 31, 2012

For the general American population, adopting a gluten‐free diet is becoming an increasingly popular solution to numerous health problems, stated Pam Cureton, RD, LDN in a presentation at the Food Marketing Institute's (FMI) 2012 Health and Wellness Conference, held in April in Orlando, Fla. Cureton is with the Center for Celiac Research based at the University Of Maryland School Of Medicine.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.