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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2015 n GOURMET NEWS N H 6 Gluten Intolerance Group Partners with Pizza Hut to Provide Gluten-Free Option An interview with Vaska Wunsche, Gluten- Free Food Service Manager, Gluten Intoler- ance Group of North America. GN: Tell our readers about your company. What's your line of business? VW: The Gluten Intolerance Group (GIG) is a 40-year-old non-profit organization, bringing awareness about Celiac Disease and providing support for individuals leading a gluten-free lifestyle. I am involved primarily with the Gluten-Free Food Service (GFFS) Accredita- tion Program. GFFS conducts in-depth reviews and audits of a restaurant's standard operating procedures, kitchen layout and training prac- tices as it relates to safely offering gluten-free options for their patrons. We utilize third party auditors to ensure every restaurant follows agreed upon processes and procedures to re- move cross-contamination in the preparation of gluten-free meals. Patrons can feel comfort- able ordering gluten-free meals at any restau- rant certified through GFFS. This is important not only for people with Celiac Disease but also for people with severe gluten sensitivities. GN: What was the most significant event or series of events affecting your company in the past year? VW: There were so many great things that happened at GIG this past year but the one that was the most exciting to me was our partner- ship with Pizza Hut and Udi's to create Pizza Hut's Gluten-Free Pizza. For the world's largest provider of pizza to come to us and re- quest our assistance in creating a certified gluten-free product to have in more than 2,400 stores was both humbling and inspiring. We know how important this ven- ture is to the gluten-free com- munity and we put in a lot of hard work to make sure that things were done right. GN: Who are your target end-users? VW: I would say that there are two groups that we are currently targeting. The first, of course, is foodservice companies and restau- rants. We want to continue to work with these establishments to introduce them to procedures that they can take to assure a safe, gluten-free environment for their customers. I feel that our second targeted group is this same consumer. We want to know what they want, what restaurants they want to feel comfortable eating in, and educate them on how when they see our logo on a menu, or in an establishment, they can have confi- dence that we are looking out for them. GN: What do you anticipate to be your greatest challenge in the year ahead? VW: I see our greatest chal- lenge being the growth of the gluten-free industry. Gluten- free awareness continues to make its way into the homes of the everyday consumer (everyone knows Pizza Hut, right?). We feel that more and more companies are going to see that gluten- free is growing out of being a "niche" market and becoming a standard and accepted part of grocery stores, restaurants and all other things associated with food. We pride our- selves on keeping our foodservice partners to the highest standards through reviews and audits. As the number of these establish- ments grow and see the benefits of having safe, gluten-free options, we need to grow to keep up these standards and make sure that the customer's needs are met. It's a great problem to have! For more information, visit www.gluten .net/programs/industry-programs/gluten- free-food-service, call 253.218.2956 or stop by booth #5200. ESSIAC from Canada: A Natural Herbal Supplement ESSIAC, made only in Canada, is the origi- nal priority herbal formula from Rene M Caisse, RN, in use for more than 92 years since 1922. It has helped thousands of peo- ple, aiding in preventing illness and being used by people suffering from various major illnesses, including cancer. ESSIAC is known and trusted worldwide and is recommended by medical and health- care practitioners, wellness centers and nat- ural pharmacies. ESSIAC is natural, safe, effective, non-toxic, drug-free, gluten-free and MSG-free with no side effects and can be taken with any supplement or prescription and during chemo or radiation. ES- SIAC helps to support the immune system and promote energy levels. ESSIAC comes in a Powder Formula (1.5-oz.), Extract For- mula (10.5-oz.) and an all pure vegetable capsule (60 caps). Rene M Caisse, RN, signed her formula over to the Resperin Corporation Limited in a notarized trust agreement which is now known as ESSIAC From Canada International. ES- SIAC is approved by the FDA in writing for more than 12 years as an herbal supplement with no medical claims and is currently one of a few companies approved for a Nat- ural Product Number (NPN) by Health Canada, Health Protection Branch. For more information on ESSIAC, call 561.585.7111 or email maloney@ essiacfromcanada.com for more on how ESSIAC products can improve your health and well being. Learn more at booth #1781.

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