Articles Tagged with ''gluten-free''

Bakery On Main Variety Pack

Instant Oatmeal is certified gluten-free, Non-GMO Project Verified and free of trans fats
October 12, 2015
Bakery On Main introduced a variety pack to its lineup of Instant Oatmeal.
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Kettle Kups K-Cup Soups

Kettle Kups™ is allergen-free, gluten-free, lower in sodium and calories
October 6, 2015
Kettle Kups™ offers consumers flavors (Homestyle Chicken, Homestyle Beef, and Garden Vegetable), 12 servings per box, less than half the serving cost, and a healthier nutritional label.
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Cosmos Creations Pumpkin Spice Seasonal Flavor

New variety is gluten-free, trans-fat free, and is baked with non-GMO corn
October 1, 2015
Cosmos Creations, a premium puffed corn company, announced the official availability of its newest seasonal flavor, Pumpkin Spice.
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Schär Artisan Style Loaves

Gluten-free breads are hand-crafted and baked with ancient grains
September 22, 2015
Schär revamped its original line of breads and introduced a new style of Artisan baker breads. This new line will replace the original Classic White and Multigrain loaves that are currently available in stores.
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Gluten-Free Stuffed Sandwiches

Healthy line of frozen gluten-free stuffed sandwiches are available in four varieties
September 17, 2015
Recognizing and catering to the 18 million Americans that are on a gluten-free diet, and seeking gluten-free food options, S&F Foods, Inc. introduced its new line of Gluten-Free Stuffed Sandwiches.
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Food and Beverage Industry Trends

Gluten-Free Products Market Worth $7.59 Billion by 2020

The global market for gluten-free products was valued at $4.63 billion in 2015
September 15, 2015
The market report defines and segments the Gluten-Free Products Market with analysis and projections of the size of the market both in terms of volume and value.
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Better Baking Gluten-Free

New technology in rice ingredients brings long-awaited improvements in texture and flavor to gluten-free baking
Kevin Bael, Editorial Contributor
September 11, 2015

With this rise in popularity of gluten-free products has come a surge in technology to help food manufacturers overcome the textural and flavor issues that arise when removing gluten from baked goods and other formulations.


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