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GOURMET NEWS FEBRUARY 2016 www.gourmetnews.com GLUTEN-FREE 1 2 Pereg Gourmet Extends Line of Gluten-Free Flour Offerings with Six New Varieties A growing number of nutritious and gluten-free alternatives to white flour are now available to consumers, as the gluten- free market continues to grow. Pereg Gourmet has added six new vari- eties to its already successful offering of gluten-free quinoa flour: almond flour, ba- nana flour, buckwheat flour, chickpea flour, coconut flour and farro flour. All, except for farro, are gluten-free, and all are 100 percent natural, non-dairy and certified kosher. They are packaged in 16-ounce re- sealable stay-fresh bags, retailing for about $3.99. "According to industry statistics, sales of gluten-free products will exceed 15 billion dollars by 2016, twice the amount of five years earlier. Pereg is pleased to introduce an extended choice of gluten-free and an- cient grain flour types, which offer more variety and options for delicious, healthful cooking and baking," says Gill Schneider, Pereg Gourmet President. "Our growing list of gluten-free options has been a gift for many children on re- stricted diets, who can now enjoy eating pizza, cookies and cakes as their friends do, with our white-flour alternatives," adds Schneider. Since many white flour alternatives are new to the market, consumers should fa- miliarize and experiment with the proper- ties and uses for these flours, so that they can select the one best suited for each bak- ing application. As consumers learn how to use these flours, they can remake their fa- vorite foods without compromising taste and texture. In fact, they add essential vi- tamins, minerals, protein and fiber to baked goods, fortify- ing America's diet in flavorful ways. In addition to Pereg's extended line of gluten-free flours, Pereg offers a full line of quinoa products (quinoa pasta, quinoa pops cereal and pre-seasoned quinoa side dishes), as well as premium spices, ancient grains, salad toppings and spreads. Pereg Gourmet was established in 1906, and is a family-owned business, based in Clifton, New Jersey. All Pereg products are healthful, certified kosher, dairy and lac- tose-free as well as all natural, with no ad- ditives or preservatives. Many are also certified whole grains, gluten-free and non- GMO. GN Quinoa with a Conscience BY RICHARD THOMPSON Andean Dream is a Fair Trade certified quinoa pasta, soup and cookie company that makes non-GMO, allergen-friendly products that range from Organic Fusilli and Organic Orzo to Coconut and Cocoa- Orange Cookies. The entire line is made from Royal Quinoa – the most nutri- ent-dense quinoa – and the products are free from hy- drogenated oils and gluten along with being allergen- friendly, with no chance of cross contamination since they are made in a dedi- cated facility free of gluten, eggs, soy, corn and nuts. The cookies, which launched in 2006, consist of Chocolate Chip, Co- conut, Cocoa-Orange and Cafe Mocha. Each contains only 2.5 grams of sugar. The pasta line includes Organic Fusilli, Organic Macaroni, Organic Shells, Organic Orzo and Organic Spaghetti. Each is made gluten- and corn-free, is vegan friendly, or- ganic- and kosher-certified, is non-GMO and is produced in an allergen-friendly fa- cility. Each 8-ounce box of pasta contains 24 grams of protein. Andean Dream started out as an ordinary cookie company in 2006 but quickly blos- somed into a specialty food social justice project under the leadership of Ingrid Hirstin-Lazcano, Founder and President of Andean Dream, who was inspired to prac- tice conscientious capitalism to help bring jobs, medical benefits and retirement pen- sions to single mothers and disabled indi- viduals throughout the poorest regions of Bolivia. "I wanted to create a value-added product that could aid indigenous farm- ers and workers in Bolivia," she says. "I wanted to bring atten- tion to the situation over there and provide single mothers that don't have jobs – or are working me- nial labor – and help give them a regular respectable job," says Hirstin-Lazcano. Andean Dream is em- ploying between 20 to 25 indigenous people for Andean' Dream's manufacturing, many of whom have re- ceived promotions to higher management positions. "There are always new opportu- nities as we grow, and as we grow our facil- ity for production, many others will be hired for satellite locations," says Hirstin- Lazcano. When asked about how her work makes her feel, Hirstin-Lazcano isn't shy about an- swering, "We're socially minded...and help- ing to provide opportunities to individuals who need a better life is our Andean Dream." GN

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