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Gluten Free

A Reference Resource List

Compiled by Emerson Library Staff

2002-2008

 

2008 Journal Citations

 

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.

 

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.

 

2006 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
fastest growing company in the $76.0 million gluten free cookie market.  65% of sales or $50.8 million in this category are in the Food Drug & Mass Channel with the remaining 35% or $25.2 million occurring in the Natural channel.

 

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 April 29, 2008