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Gluten Free A Reference Resource List Compiled by Emerson Library Staff 2002-2011
2011 Journal Citations
Busken, D.. (January/February 2011). Understanding
the challenges of gluten-free baking. Cereal Foods
World. 56 (1), 42-43. This article
discusses formulation challenges of gluten-free baking, and examines gluten replacement
that provide the necessary structure, elasticity and baking characteristics of flour.
Suggested ingredients include amaranth, arrowroot, bean flours, buckwheat, corn, flax,
millet, potato, quinoa, rice, soy, tapioca, whey proteins, xantha, guar gum, gum Arabic,
and gum acacia. Gelski, J. (2011, May 31). Gluten-free ingredients in demand. Milling & Baking News. 90 (7), 32.
Gibeson,
A. (2011, June 7). Gluten- free gains momentum. Food Business News, 7 (8), 76. The Nielsen
Co., estimated U.S. Sales of products containing stevia were $414.5 million for the 52
weeks that ended April 26, 2011, an increase of 58%
World wide sales of products containing stevia also increased with a
27% increased reported in the United Kingdom by Zenith International. Includes a chart depicting the increases
shown in the Global stevia market by region in 2010.
The increase usage of stevia has led manufacturers to search for
other "natural" ingredients use in combination with this sweetener including
Erythritol, a polyol, and dark chocolate. Perspectives
on the use additional natural ingredients in developing new products are provided by
Marvin Edeas, president and founder of the International Society of Antioxidants in
Nutrition and Health, and Alan Slesinski, R & D innovation manager at Barry Callebaut,
Jordi Ferre, corporate vice-president of sales and marketing for PureCircl Nachay,
K. (2011, April). Growth for gluten-free products. Food
Technology, 65(4),14. Highlights
from a Packaged Facts report on the U.S. gluten-free products market which grew to $2.6
billion in 2010. Spano,
M.. (2011, April ). Nutritional immunity enhancements. Food Product Design. 21(4), 22-24. Overview of immunity health ingredients, including vitamins, probiotics, and glutamine. One of the downsides of a gluten-free diet is that it negatively affects gut bacteria- and this article discusses how the inclusion of polysaccharides may mitigate these problems.
2010 Journal Citations
“Allergen-Free
Appetite.” (2010, Jan) Snack Food &
Wholesale Bakery 99(1): 32. Cookie
producers have adjusted cookies formulas to enable their customers who have food allergies
to be able to indulge in their sweet tooth
without affecting the taste. Manufactures have
made adjustments to their formulas by using ingredients that are all-natural, organic and
Kosher that enables them to produce new proudcts that are dariy-free, nut-free,
gluten-free and allergen
free to reach consumers that are on restricted diets. Perspectives on producing these type
of products are given by Laural Kuykendall, senior marketing manager for Glutino Food
Group; Joy Page, chief executive officer of WOW Baking Co.; Jill Brack, owner of Glow
Gluten-Free, and Jerry Bigam, president of
Kinnikinnick Foods Inc. Profiles new products
from Glutino foods including Dream cookies available in Chocolate Chip, Vanilla Cream and
Chocolate Vanilla,WOW Baking, Glow Gluten-Free cookies
available in Chocolate Chip, Double Chocolate, Gingersnap and Snickerdoodle, Kinnikinnnick
Foods Inc., gluten-Free products
under the KinniTOOS and KinniKritters brands. Includes
table with the top ten brands of cookie brands. Sales
of Little Debbie, Pepperidge Farm and Nabisco Nilla declined for the 52 weeks that ended
on October 9, 2009.
American
Egg Board. (2010, Aug). Eggs a Natural Fit For Gluten-Free. Food Product Design.
20 (8), 58. Eggs are a naturally gluten-free ingredient that can add moisture, emulsification and structure to gluten-free foods. According to Shelly McKee of the Poultry Science Department of Auburn University, "In breads, protein content is critical, and gluten-free flours often lack adequate protein content when substituted for wheat flour." Eggs are a great protein source, as well as offering binding and textural qualities.
Anthony, Mark. (April 2010) In with the old. Food Processing, Wellness Foods insert 71 (4), WF3-WF8
(Insert begins on p. 34). Ancient or
heritage grains, such as quinoa, teff, chia, kamut, spelt, hemp, millett, sorghum, and
amaranth, offer unique opportunities for bakers to create healthier-for-you baked goods.
Sorghum, teff, quinoa and amaranth offer nutritious gluten-free flours. Grains such as
barley, quinoa and millet have high levels of omega-3 fatty acids. Profiles ConAgra Mills'
Ancient Grain flours. For baking applications, the article suggests replacing one quarter
of flour with ancient grains as the low gluten content makes it difficult to maintain
quality. Discusses using honey to mask off flavors and increase shelf life.
Daniels,
M.J. & Dodd, L. (2010,Jan/Feb)
And
the PDC winner is: KSU’s sweet-tasting and gluten-free waffle cones. Cereal Foods World. (55) 1:9-11. The winners of
the 2009 AACC International Student Division Product Development competition were two
Kansas State University Graduates for their Gluten-Free Fun Flavored Waffle Cones. The
team consisted of Melissa Daniel and Angela Dodd, both graduate students at KSU's
Department of Animal Sciences and Industry. The gluten-free waffle cones were made with
brown rice flour, and were found highly acceptable in consumer testing. Includes waffle
formula.
Enis,
Matthew. (2010, Feb 15).
Gluten-free
still a niche. Supermarket News. 58 ( 7), 28. Discusses
gluten-free promotion in instore bakeries. Though there is movement towards gluten-free
baked goods, there is not enough demand for most instore bakeries to include it in their
lineup. According to Packaged Facts, "the market for gluten-free products enjoyed a
compound annual growth rate of 28% from 2004
through 2008, and estimated the total market size at $1.56 billion."
Fusaro,
Dave. (2010, Feb). Trans fats,
glutens still vex bakers. Food Processing.
71 (2), 23-27. Trans fat and
gluten replacement have become major trends in the baked goods category, which have
improved functionality and improved taste in second generation products. While gluten-free
products have been developed for years, major manufacturers are getting involved in new
product development. Includes a table entitled "New Food Making a Gluten-Free
Claim" from 2001-2010.
“Group
addresses diverse issues connected with gluten-free foods.” (2010, Aug 10, ) Milling & Baking News. 89 (12), 36, 38-39. Highlights
topics discussed at the "Gluten free foods: opportunities and challenges"
symposium held July 19 at the I.F.T. annual meeting
& expo held in Chicago, Ill. Speakers
at the symposium include Peter Watts, director of market innovation for Pulse Canada;
Shelly Case, a registered dialectician, nutritionist and author of the book
"Gluten-Free Diet", Elizabeth A. Arndt, research and development manager at
ConAgra Food, Inc.; Stephen L. Taylor, a professor in the Food Science and Technology
Department at the University of Nebraska.
Nachay, Karen. (2010, May)“Gluten-free offerings increase.”
Food Technology. 64 (5), 13-14. U.S. sales of
gluten-free foods have reached $1.5 billion annually. "The number of products
marketed as gluten free had double-digit growth in 2009 and was more than double the level
in 2007." Innova Market insights found that consumers are purchasing gluten-free
because of gluten intolerance, overall well-being, digestive health, weight management and
nutritional value.
Nunes,
Keith. “Gluten-free dynamics.” (2010, Jan 5) Food Business News 5 (23), 25. According to
research conducted by The Hartman Group,
approximately 40 million people have an interest in gluten-free products with 0.5% to 1%
of those individuals required to follow gluten-free diets.
Since the 1950's the number of individuals diagnosed with celiac has
increased significantly. Several food
companies have introduced gluten-free products included The Hain Celestial Group, Kettle
Cuisine, Inc. and Bob's Red Mill. General
Mills has introduced a new website at: http://www.liveglutenfreely.com that includes a section of gluten-free recipes. Insight on the gluten-free market is given by Katie
Lay, marketing manager, General Mills Health and
Wellness division, Kyle Marinkovich, marketing
manager at Cargill, and Joseph Murray, M.D., the Mayo Clinic.
O'Neill, J.O. (2010,
Sep/Oct)
"Foods: Trends,
Challenges, and Solutions." Cereal Foods World. (55) 5: 220-223. A range of consumers are pursuing
gluten-free diets including those with celiac disease, gluten sensitivity, autism, ADHD,
neurological conditions, irritable bowel syndrome, multiple sclerosis, cancer, and those
who view it as a "healthier" diet. Discusses the role of the media in the
gluten-free movement. Questions the long-term efficacy of the trend, considering the
downsides of high cost and often inferior product and nutrient quality. Discusses
fortifying gluten-free products which are poor in B vitamins, iron, folate, and dietary
fiber. Gluten-free baked goods often have inferior texture, taste and shelf-life. Yet, the
consumer demand for these products are pressuring manufacturers to improve the product
quality. Discusses labeling requirements in the U.S. and Europe. "In the United
States, about 15-25% of parents are reportedly looking for gluten-free products, although
only about 1% of the population is diagnosed as having celiac disease." Other topics
include formulating with rice derivatives, micronutrient composition, and textural
properties of rice-based ingredients. Ingredients that can increase the nutritional
profile of gluten-free products include chicory, inulin, and oligofructose.
"Optimizing
Gluten-Free Foods." (August 2010) Prepared Foods. 179 (8), 76. Profile of RIBUS Inc.'s line of gluten free ingredients, including rice hulls, rice bran, and white rice. The Gluten Intolerance Group conducted a study on consumer acceptance of gluten-free products by type, including: pasta, breads, cookies, and frozen meals. Includes statistics on the types of consumers purchasing gluten free products and sales numbers.
Patterson,
C.A., Maskus, H. & Bassett, C.M.C. (March/April
2010) “Fortifying foods with pulses.” Cereal Foods World. 55 ( 2), 56-62. This article discusses fortifying foods with
grain legumes or pulses (peas, bean, lentils, and chickpeas). Pulses are gluten-free,
cholesterol-free, low in saturated fat, and high in fiber, proteins and minerals.
Describes formulating foods with pulse flour for tortilla, cake, bread, pasta, extruded
food, gluten-free food products, and meat product applications. Also discusses pulse
fractions, pulse fibers, pulse starches, and pulse proteins. Includes a review of baked
goods formulated with pulses. Includes the following tables: proximate composition of raw,
dry pulses; comparison of pulse flours and wheat flour nutrient compositions; storage
protein compositions in grain pulses; & pulse applications (flours, inner fibers,
outer fibers, proteins, and starch).
Taylor, J.R.N.; Barrion,
.C.; & Rooney, L.W. “Pearl millet- new developments in ancient grain foods.”
(January/February 2010) Cereal Foods World. (55)
1:16-19. Pearl millet
is a high-protein, gluten-free grain with a comparatively high nutritional profile. This
grain has high growth potential in niche markets such as health and ethnic foods.
Discusses the obstacles hindering growth, including poor crop yields and lack of
investment and development. This article profiles new pearl millet product developments in
Africa, and evaluates their global market potential.
“Thin
to Win.” (February 9, 2010). Milling &
Baking News. (88) 25:26, 28. Bimbo Bakeries
and Flower's Foods Inc., have launched new thinly sliced bagels. This new trend is anticipated to increase sales in
the bagel category. Perspectives on this
growing trend are provided by Sherry Harper, brand manager for Flowers Foods, Allen
Shiver, president and chief operation officer at Flowers, and Heather Collins, director of
marketing for Sara
Lee Fresh Bakery. Includes a table with dollar
and unit sales of the top five brands of fresh bagels according to data obtained from
Information Resources Inc., for the 52 weeks ending December 27, 2009. A sidebar to the article profiles Einstein
Noah Restaurant Group's testing planned introduction of gluten-free
bagels. The new product will begin test marketing in the Denver
area on March 1.
Unrein,
John. "Consumer Quest." (May 2010). InStore Buyer (6) 4: 84-93. According to research conducted by The Overview of consumer purchasing patterns for instore bakeries and delis. Private label sales in the bakery category department were strong, with desserts sales driving this increase. "Desserts led the department in both dollar and volume growth in 2009, and fueled private label growth with respective increases of 4.7% and 7.2% in private label dessert dollars and volume." "Natural" bakery products accomplished 166% growth in 2009, while organic sales declined. Whole grain breads increased 9.5% and gluten-free bakery items increased 604.2%.Deli pizzas rose 10%. Coupon redemption grew 27%. Includes a chart entitled : Top redemption growth methods top." Includes statistics on retail shopping trends and generational buying habits. Includes the following charts: Recessionary Impact (Fewer shopping trips & less spending per trip); Shopping statistics by generation (Includes: shopping trip per household, basket ring dollar per trip, basket ring collar her household, % dollars on deal).
2009 Journal Citations
“A new order for pizza.” (February 2009) Food Technology. (63) 2:16.Two major pizza chains are altering their
menus to reflect current food trends. Pizza Hut plans to make all of their pizza with
"natural" ingredients, guaranteeing the use of "tomatoes with no
high-fructose corn syrup; all-natural pepperoni with no artificial preservatives, no
nitrites or nitrates added; all-natural Italian sausage with no artificial colors, flavors
or preservatives; and 100% beef with no fillers." Uno Chicago Grill, based out of
Boston will add a selection of gluten-free pizzas to their menus.
Berry, Donna. “Better
gluten-free baking.” (August 2009) Functional
Foods Annual Supplement for Food Product Design. (19) 8:6-8. By 2012, the gluten-free market is expected
to reach $2.6 billion in sales. A Packaged Facts report found that gluten-free products
grew at a compound annual growth rate of 28% from 2004-2008. reaching $1.6 billion in 2008
sales. Many different types of consumers are trying to eliminate gluten from their diets,
the most notable those suffering from celiac disease. As gluten plays an essential role in
elasticity, this article discusses replacement options that provide structure. Types of
gluten-free flours include brown rice, buckwheat, chickpeas, corn, millet, potato, red
bean, rice, sorghum, soy, and tapioca. A combination of gluten-free flours is needed to
mimic the properties of wheat flour, as there is no single replacement. Includes specific
tips for gluten-free cake applications. Esquivel, Teresa.
“Gluten-free: Fundamental or fad?” (November 2009) Food Product Design. (70) 11:18. Overview of the Hartman Group's report
"Gluten-Free: Correct, Insights and Predictions." While gluten-free products
have experienced significant sales growth, this report predicts that this growth can't
last. With 13.2% of consumers buying gluten-free products, only 7.5% are doing so due to
celiac disease. Other reasons for buying gluten-free include overall well-being, digestive
health, weight loss and nutritional value.
Fedar, David. “How to
build a healthy breakfast.” (August 2009) Wellness
Foods Insert in Food Processing. (70) 8: WF2-WF8 (Insert begins on p. 36). The two driving trends of the breakfast
category are: increased functional properties and less processing/less ingredients/more
organic. Includes interview with Kent Spalding, director of marketing of Weetabix North
America/Barbara's Bakery, who believes these trends can be incorporated together in new
product development with natural nutraceuticals. "National Starch states that sales
of cereals with nutritional benefit claims, such as added fiber, heart health, satiety,
formulated for men/women, increased by more than 13 percent in 2007- double the growth of
the cereal category as a whole." Discusses 'better-for-you grains, such as kamut,
quinoa, amaranth, buckwheat, teff and sorghum. Most of these grains have the added benefit
of being gluten-free, a category which since 2004 has achieved an annual growth rate of
28%. Gluten-free sales in 2008 reached $1.56 billion. Discusses the natural zero-calorie
sweetener Stevia and its potential to cut the sugar content in cereals from 25-40%.
Packaging efficiencies such as biodegradable, non-GMO bioplastics and smaller packaging
are expected to gain popularity. “Good food, good
health.” (May 2009) Baking Buyer.
(21)5:56-57. Overview of the "What's In Store
2009" from the International Dairy-Deli-Bakery Association. Grocery trends include:
fresh, healthy, and natural. "Industry observers predict that express stores could
increase in number from 20 in 2007 to around 4,000 by 2010." As the demand for
gluten-free products increases, retailers have reported a nearly 30% rise in gluten-free
product sales when a one-stop non-gluten store section is added to their facilities.
Includes the following charts: Where do you prefer to buy your gluten-free products? and
Do you prefer to shop in a dedicated gluten-free store? Hoback, Jane.
“Go go gluten-free.” Natural Foods
Merchandiser. (30) 9: 56-57. By 2012, sales of gluten-free products are
expected to reach $2.6 billion (Packaged Facts). In 2008, 225 companies introduced over
1,100 products in the U.S. Provides definitions for celiac disease, gluten and gluten
intolerance.
Hollihan, Meredith.
“Gluten-free glut.” (June 2009) Prepared
Foods. (178) 6:11. All top-ranking segments saw an increase in
gluten-free products from 2006 to 2008, except baby fruit products, desserts and yogurt.
The top countries with gluten-free introductions include the U.S., Brazil, and the U.K.
Includes a chart entitled "Gluten-free Introductions: Global incidence of food
products with gluten-free formulations (2005-2008)" broken down by the top 10
sub-categories. According to data obtained from the market research company Packaged Facts, sales for gluten-free products were $1.6 billion last year. Mintel International reports that there was 364 new gluten-free products introduced in 2007, with the number increasing to 1,153 in 2008. Includes comments on this market segment from Nancy Baker, director of education for the National Foundation for Celiac Awareness; Ed Lutkewich, senior vice-president of Domata Flour and Robert Hapanowicz, chief operating officer of GF Natural.
Spano, Marie. “Celiac disease
feeds gluten-free need.” (October 2009) Food
Product Design. (19) 10:28-29. With 2 million
Americans suffering from celiac disease and many more believed to be undiagnosed, the
importance of gluten-free products is gaining more attention. This article lists the
following gluten-free alternatives "corn, sorghum, potato, rice, amaranth, quinoa,
arrowroot, buckwheat, millet, tapioca, teff, mesquite flour, flax, and bean flour."
Discusses the definition of gluten-free and the Food Allergen Labeling and Consumer
Protection Act (FALCPA).
Toops, Diane. “Breakfast lovers
rejoice.” (August 2009) Food Processing.
(70) 8:22. Profile of
Cedarlane Natural Foods Inc.'s line of frozen breakfast items which are gluten-free,
high-protein and low-glycemic. "The frozen breakfast food category catapulted in 2008
with growth of 5.1 percent over the previous year" (Packaged Facts).
Arendt,
Elke. “First International Symposium on Gluten-Free Cereal Products and Beverages: A
great success.” (January/February 2008) Cereal
Foods World. (53) 1:40-41. Globally,
Celiac Disease affects 1 in 100 people, with Ireland reporting the highest rates of 1 in
60. The First International Symposium of Gluten-Free Cereal Products and Beverages,
University College Cork was held on September12-14, 2008. The symposium gathered
researchers and industry professionals in the hopes of garnering more attention for this
disease, as many afflicted are not aware that they have it. Clemens, R & Dubost,
J. “Catering to gluten-sensitive consumers.” (December 2008) Food Technology. (62)12:21. With expected
annual growth of 25%, gluten-free products totaled 832 new releases in 2008. Three million
Americans have currently been diagnosed with celiac disease, though the vast majority of
those with the disease are believed to be undiagnosed. Discusses FDA guidelines for
gluten-free labeling requirements. Demakos, Peter.
“Protect your customers from gluten.” (December/January 2009) Food Quality. (15)
6:47-50. Discusses new
processing parameters for gluten free products. Details manufacturing, sanitation, and
supplier criteria for gluten free production. “Manufacturers of gluten-free products in
facilities that are not 100% gluten free must have segregated areas for receiving raw
ingredients from suppliers.” Discusses FDA regulations and new labeling system. Flakstad,
Nordahl. “Harnessing the web.”
(January/February 2008) Bakers Journal. (68)
1:20-32. Profile of
Kinnikinnick, a gluten-free bakery which was one of the early retailers to utilize the
Internet to move their products. "While wholesales deliveries now dwarf online sales,
Jerry Bigam (owner) credits overall growth to the demand-pull caused by an Internet
presence." Engleson, J. & Atwell,
B. “Gluten-free product development.” (July/August 2008) Cereal Foods World. (53) 4: 180-184. The
gluten-free bakery market witnessed 56% growth in 2007. Gluten plays a huge role in a
bakery product's taste, texture, and processing qualities. Discusses gluten-free product
development in cookies, and bread. In an experiment with gluten free cookies, all the
wheat-containing pastry flour was removed, and replaced with the following ingredients:
pastry flour, fine white rice flour, potato flour, tapioca starch, brown rice flour
(course grind), OSA modified starch, resistant starch, modified high amylose dent starch,
and instant tapioca starch. In the production of a gluten-free bread, no single
replacement will work, rather a combination is necessary. "The common approach is to
assemble a mixture of starches, hydrocolloids, fibers, and dairy ingredients to replace
all the functionalities." Includes chart of consumer demand for gluten-free products;
Gluten-free bakery market sales; Cookie results as a function of water mass table; Cookie
results as a function of water mass and a blended treatment table;Designed experiment
table; and Typical crunchy and soft-baked cookie formulas table.
Martin,
Katherine. “Behind the Buzz of Gluten
Free.” Modern Baking (22) 3: 43, 46, 48. Bakers are producing more gluten-free products as the number of individuals with celiac disease increases.According to the University of Marilyn Center for Celiac Research the number of individuals that suffer from the disease is one in 133 or 2.2 million.Bakeries that have addressed the growing segment for gluten free products highlighted include Rheinlander Bakery in Arvada, Colo; Mariposa Bakery in Oakland, Calif; and The Silly Yak Bakery & Bread Barn in Madison, WI. The availability of more ingredient options for formulating gluten free products has enabled bakers to produce products that "taste good for the whole family". Some of the new ingredient choices available include quinoa, amaranth, millet, teff and rice flour. Gluten free formulas are harder to work with than traditional wheat flour products and special considerations should be taken to make sure that cross-contamination does not occur. Some provisions that should be considered are separate areas for storing gluten free ingredients, use of separate utensils and pans and extra cleaning. Includes a bar graph projects annual sales of gluten-free foods to reach $1.7 billion by 2010.
Pszczola, Donald, “The Reawakening of Breakfast Foods.” Food
Technology (62) 1:46-57. Breakfast trends have significantly changed over the years,
and current trends makes this meal a great opportunity of innovative food producers. There
is increasing interest in various ancient grains such as amaranth, millet, quinoa,
sorghum, and teff. ConAgra is producing a line of these flours, which are gluten free and
qualify as 100% whole grains. The breakfast industry is striving to incorporate whole
grains into their products, even marketing whole grain cinnamon buns. Meat and egg ingredients continue to be popular,
yet convenience and quick preparation is stressed. Includes statistics on
whole grain cereals and heart health. Shelke, Kantha. “Going Gluten
Free.” Food Processing (Wellness Food Insert - Volume 10, Number
1:14.). With $750 million in sales, the gluten free products are gaining popularity.
"According to research data, even though fewer than 1% of the U.S. population have
been medically restricted from ingesting gluten, the category has taken off
enormously." Popular gluten-free
ingredients include amaranth, brown rice flour, buckwheat, chocolate chips, flax, kamut,
quinoa, raisins spelt, and sorghum.
Tucker, Shannan. “Going
gluten-free.” (September 2008) Baking Buyer.
(20) 6:36-44. With
nearly one in 133 Americans dealing with celiac disease, the gluten-free bakery market
shows huge growth potential. This article discusses Deerfields Bakery's new gluten-free
product line, which features cookies, coffeecakes, brownies, cupcakes, cheesecakes, and
rolls. The article explains the formulation challenges, gluten-free guidelines, and
methods to avoid cross-contamination with wheat ingredients.
2007 Journal Citations:
“Amy’s Punches Up Mealtime with
Ziti, Pizza and Patties. (September 2006) Frozen
Food Age. 55 (2):12. Amy's Kitchen, Petaluma, Calif., is introducing new ziti bowls, rice crust pizza and vegetarian breakfast patties. The ziti bowl is made with rice instead of white flour, the pizza is gluten free, and the vegetarian breakfast patties are made with organic grains and vegetables. Bennett, Bev. "Need Spurs Gluten-Free
Growth." (March 2007) Stagnito's New Products Magazine, (7) 3: 32-34, 36. Celiac disease affects one percent of the population in the United States according to the National Instiutes of Health. Due to the increase number in the population with this illness the Food and Drug Administration is planning to release a definition for gluten free but will not require companies to include the information on package labels. Mintel International reports that new product launches in the gluten free category increased by 86% Comments on the category are provided by Dennis Gilliam, vice president of sales and marketing at Bob's Red Mill; Mary Waldner, a psychologist who has celiac disease; Scott Mandell, co-founder of Enjoy Life Natural Brands; Rick Werner, director of dry grocery at Wild Oats Markets; Tricia DiPersio, a registered dietitian also at Wild Oats; Sonja Tuitele, senior director of corporate communications and investor relations for Wild Oats Markets, gluten free cooking expert Carol Fenster; Dee Sanquist, registered dietician and spokesperson for the American Dietetic Association.
Boyles, Tom.
“Rocco’s Italian Offering Gluten-Free Rocks Sales. (March 2007) PMQ (Pizza Marketing Quarterly):56. (Available online at: http://www.pmq.com) The need for offering a gluten free pizza is increasing due
to the increased number of individuals with celiac disease.
According to data obtained from the US Census Bureau there are over 1 million
individuals in the United States with the disease (see:
http://www.cureresearch.com/c/celiac_disease/stats-country.htm) Rocco Sore has developed several gluten-free
products including pastas, pizzas, and bases that he not only sells at his restaurant
Rocco's Italia in Mudjimba on the Sunshine Coast but he distributes to other restaurants. Rocco found a niche with his gluten-free line
because he found that with a special product like gluten-free pizza that your not just
selling pizza to the individual with the gluten allergy but to their family and friends. Includes tables with celiac statistics,
definition and facts.
Dees, Richard. “Free to Eat Pizza Gluten-Fee Liberates Celiacs. " (March 2007) PMQ (Pizza Marketing Quarterly) :86-88.
(Available online at: http://www.pmq.com). "Free to
Eat Pizza a Gluten-Free Liberates Celiacs." Due to the increasing number of
individuals being diagnosed with celiac disease offering a gluten-free pizza on the menu
would be a good option for pizza operators. According
to data obtained from the National Institute of Health over 3 million Americans are
affected with celiac disease. Tim Kelly, new owner of Dad's Gluten-Free Crust is trying to
expand the market for his product and hopes that Whole Foods and Fred Myer (Kroger owner)
will soon distribute his product. Special
conditions should be followed by pizza operators who are producing gluten-free pizza. One consideration would be to have pans that are
only used for gluten free pizza and make sure all ingredients are gluten free. Since gluten free pizza crust is generally made
from rice flour dough handling is different than traditional pizza crust. Includes a small-quantity recipe for gluten-free
pizza crust, sauce and instructions for assembly.
Fitzpatrick, Kelley. “Gluten-Free: Increasing Opportunities with
Increasing Awareness.” (May/June 2007) Cereal Foods World. (52) 3:150-151. In the U.S. it
is estimated that 2.5 million people suffer from celiac disease, but up to 97% are as of
yet undiagnosed. The Food Allergen Labeling and Consumer Protection Act of 2004 will
ensure that food labels report use of the 8 major food allergens, including wheat. Debate
is still raging over whether gluten-free products must exclude oats. Lopez-Garcia,
R. “Quinoa: A Traditional Andean Crop With New Horizons.” (March/April 2007) Cereal
Foods World. (52) 2:88-90.
Quinoa offers unique nutritional options, and could become a competitive addition
on the International
market. Currently grown in Colombia, Ecuador, Peru, Bolivia, Chile, and Argentina, the
traditional growing method poses some production limitations. Termed the "grain of
the future" because of its nutritional quality, quinoa has high protein content, high
lysine content, and rich in calcium, phosphorus, iron, fiber, and B vitamins. One of its
most positive factors is that it is gluten-free, making it attractive to individuals with
wheat allergens. "Proposed Rule to Define "Gluten-Free." (January 28,
2007) The Food Institute Report (80) 4:3. Discusses the proposed rule on "gluten-free" published in the January 23, 2007 Federal Register by the Food & Drug Administration. Definitions and terminology defined in the proposed rule include: prohibited grain, gluten, gluten-free, gluten threshold, foods inherently "gluten-free", oats and compliance and enforcement of the ruling. The proposed rule can be found at: http://www.cfsan.fda.gov/~lrd/fr070123.html or the pdf version at: http://www.cfsan.fda.gov/~acrobat/fr070123.pdf
"Record New Products Globally." (February 5, 2007) The
Food Institute Report (80)5: 3. Available online with paid membership at: http://www.foodinstitute.com. According to the Mintel Global New Products Database there were almost 182,000 new products introduced in 2006. New product trends cited include reduced fat, calories, sugar, and cholesterol, low/no trans-fat, gluten free ethical and organic products. Growth in the low/no trans-fat category increased by 120% compared to 86% growth for new products that are gluten- free. "Ethical"products or products "that include ingredients linked to Fair Trade had increased growth with organic products posting growth of 30%Sjerven, Jay. "F.D.A. Issues Proposed Rule on 'Gluten-Free' Claims. (February 6, 2007) Food Business News (2) 24: 26. (Available online with paid subscription at: http://www.foodbusinessnews.net A proposed rule for defining "gluten free" was in the January 23, 2007 issue of the Federal Register.Under the proposed rule labeling of "gluten free" products as defined in the ruling would be voluntary. The Food and Drug Adminstration plans to release a final rule by August 2008.
Unrein, John. "Wild on Organics." (February 2007) Instore
Buyer (3) 1: 28-30, 32, 34, 36, 38, 40-41. Profiles Wild Oats Marketplace in Naples, Fla. The new store opened January 24, 2007, becoming the fifth Florida store for the company. Whole Foods reported sales of $5.6 billion for fiscal year 2006. Sales are reported for 185 stores located in the United States, Canada and the United Kingdom. Provides data obtained from the U.S.D.A's Economic Research Service and the Organic Trade Association on growth in the organic market. Data includes growth of organic cropland and the number of certified organic farms. Indicates that the categories that posted the highest growth in the organic segment were meat, condiments and dairy products. Includes a table with prices of various products sold at Wild Oats including 100% Whole Wheat Bread, 4-ounce bagels, 3-pack cookies, 4-ounce chocolate grand teton, lattice cherry strudel, 9-inch fresh fruit custard tart, 22-ounce jalapeno corn bread, 6-inch, just desserts mocha cram cake, apple messy bread, vegan blueberry loaf cake, olive bar, garden & fruit bar, Wisconsin mammoth white cheddar w/ horseradish, manchego 4-mouth age cheese, Finlandia imported Swiss cheese, 16-ounce New England clam chowder, Plainville Farms all-nature turkey breast. Includes a table on p. 38, highlighting gluten free regulations.
200 6 Journal Citations: “Amy’s Punches Up Mealtime with
Ziti, Pizza and Patties. (September 2006) Frozen
Food Age 55 (2):12. Amy's Kitchen, Petaluma, Calif., is introducing new ziti bowls, rice crust pizza and vegetarian breakfast patties. The ziti bowl is made with rice instead of white flour, the pizza is gluten free, and the vegetarian breakfast patties are made with organic grains and vegetables.
“Arico Tops Gluten-Free Cookie Market (December 2006) Baking & Snack. 28 (11):26. (Available online at: http://www.bakingbusiness.com/) According to data obtained from the market research company
SPINS, Arico Natural Foods is the Ashby, John K. “Globally Gluten
Free.”(April 2006) Food Processing, Wellness Foods Supplement, p. 20-21. The market for gluten-free products is rising. The article
looks at who needs gluten-free food, what it means to be gluten-free and how the
manufacturers are increasing product availability.
“Brown Bag Lunches Get Nutritious
Make-Over.” (July 2006) Food Processing 67 (7):17 Hormel Foods is introducing Hormel Natural Choice Deli Sandwich Meats. "100% natural sandwich meats with no preservatives, added nitrites or nitrates, artificial colors or flavors or added MSG." The meats are also gluten-free and low in sodium. They come in 9-oz. packages in the flavors: oven roasted deli turkey, smoked deli turkey, honey deli turkey, honey deli ham, cooked deli ham and smoked deli ham. “Expanding Opportunities.”(October 2006) Prepared Foods (175)
10: 83. 1 in 100 people have celiac disease (CD), an
autoimmune response that is triggered by the consumption of gluten. "It is further
aggravated by stress, medical-induced trauma and viral infections. There is not a cure for
CD, although health and well-being can be achieved by maintaining a gluten-free
diet." The article discusses gluten-free wheat and includes a recipe for gluten-free
bread.
“Gluten-free Market Continues Growth.” (August 2006) Baking
& Snack (28) 7: 16. Highlights a Packaged Facts report on the gluten-free
products that predicts that the gluten-free market will growth by 25% over the next four years. The report also estimates that sales will be $696
million in 2006.
Mannie, Elizabeth. “Organic Okara and Oat Fiber.” (June
2006) Prepared Foods (176) 6: 127. Okara provides "a good source of both
dietary fiber and protein." The unique ingredient derived from soy milk can be
incorporated in "cheese ravioli, nutrition bars, muffins, chocolate chip cookies,
gluten-free shortbread, chicken analog pieces, and meatballs and sausage patties.
Last updated July 19, 2011. |