Oser Communications Group

GOURMET NEWS FEBRUARY 2017 www.gourmetnews.com GLUTEN FREE 1 6 Fall River Wild Rice: New Ways to Eat Healthy with America's Native Grain Interest in plants and grains is soaring as shoppers look for new ways to eat healthy. High in pro- tein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food of several Native American tribes, who called it "manoomin," or "precious grain." Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir-fries. However, it also works well in mixes for pancakes and muffins and even in choco- late and desserts. Fall River's Fully Cooked Wild Rice is high-protein goodness in seconds. Fall River Wild Rice is a small grower-owned cooper- ative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges. Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com Serving authentic Greek and Mediter- ranean specialties since 2007 in her sub- urban Philadelphia award-winning restaurant and pastry shop, the Thessaloniki- born and raised artisan chef at the heart of K Square Food Specialties has perfected the art of developing a line of ready to serve, hand prepared recipes for foodservice and retail. Her perfect Baklava and Spanakopita are fresh, free of geneti- cally modified organisms and preserva- tives and deliver authentic flavors unmatched in the industry. The same can be said for her line of spreads that in- cludes Tzatziki, Eggplant Salad Spread, Zesty Feta Spread and Dolmades, all of which are delivered refrigerated to elevate your appetizer and accompaniment offer- ings. K Square's Greek Style Baklava is of- fered both in Traditional Walnut and 100% Vegan Walnut. This Thessaloniki-inspired recipe features crisp filo leaves layered with finely crushed walnuts, cinnamon, clove and aromatic sugar. A slow- churned citrus and rose water simple syrup contributes just the right moistness. Ideal for buffet dessert offerings, each case offers 48 3-ounce portions, which can be cut in half for a total of 96 finger servings. Serve this Baklava with a drizzle of chocolate syrup or a single side-serving of vanilla or rum raisin ice cream to en- hance any coffee or pastry service. K Square Food Specialties Inc. 856.448.5055 info@ksquarefoods.com Authentic Artisan Greek Specialties from K Square Karenal brand Cane Syrup will be an ex- citing new addition to the syrup section in every grocery store. With the growing distaste for high fructose corn syrup, the availability of a natural, non-GMO Karenal will please the health-conscious consumers as well as shoppers from many different ethnic groups. The syrup has a long shelf life and is incredibly versatile as a baking ingredi- ent, sweetener, topping and more. In ad- dition, it is also an economical replacement for maple syrup. Its taste is unparalleled and adds a deliciously unique flavor, moisture and longevity to baked goods. The pricing is com- petitive and offers great profit margins. Periodic promotions are sure to increase consumer interest and excitement. Tested and proven, there sim- ply is nothing to com- pare with the taste and quality of Karenal Pure Cane Sugar Syrup. Karenal LLC www.karenalliquidgold.com Karenal Cane Syrup Gluten-free Favorites from Stonewall Kitchen Stonewall Kitchen's Gluten Free Chocolate Brownie Mix is rich, chewy and chocolaty and a genuinely deli- cious gluten free option. It's one of six gluten free baking mixes now available from the specialty food creator. Each is easy to make with just a few common pantry items, and all of them bake up with a fresh, homemade taste that's sure to please. Other current gluten- free offerings include Cinnamon Sugar Doughnut, Chocolate Chip Cookie, Vanilla Cupcake, Herbed Pizza Crust and Cornbread. These tasty products are great options for anyone fol- lowing a gluten- free diet and are even popular with those who don't need to watch their wheat consump- tion. Stonewall Kitchen 800.826.1752 www.stonewallkitchen.com Gluten-Free Continued from PAGE 1 who has celiac disease, a condition that af- fects only one percent of the population. "The bottom line is, people are looking at the back of the package and being critical of what they put in their mouths," said Barry Novick, President of Kitchen Table Bakers. "If the consumer turns the package over and the information is not there, the consumer suffers." Consumers seek out gluten-free, but want more than a gluten-free label. A 2013 New York Times poll found 75 per- cent of Americans were concerned about GMOs. A 2015 Gallup poll showed that 44 percent of Americans incorporate or- ganic foods in their diet, too, and half of them avoid sugar. In addition, about 90 percent of those polled said they try to eat more fruits and vegetables. This lines up with Nielsen's Global Health and Ingredi- ent-Sentiment Survey, which found that 64 percent of respondents are avoiding or limiting consumption of specific foods or ingredients. "Informed and savvy consumers are de- manding more from the foods they eat, and some are prioritizing ingredients over brands," said Andrew Mandzy, Director of Strategic Health and Wellness Insights at Nielsen, in the ingredient-sentiment survey report. "To many consumers, simple is beautiful, and foods with a short list of rec- ognizable ingredients resonate strongly. Savvy manufacturers are responding to this trend by modifying product portfolios by simplifying food ingredient lists and creat- ing natural and organic alternatives to ex- isting offerings. Meanwhile, retailers are also prioritizing healthful foods and better- for-you brands in the center of the store, and emphasizing fresh and perishable foods around the perimeter in order to drive growth." Total sales for gluten-free foods this year are set to clock in at $1.328 billion, according to the Packaged Facts Gluten- Free Foods in the U.S. report. The report also said gluten-free food sales growth fell from 81 percent in 2013 and 30 percent in 2014 to 11 percent in 2015. By 2021, the report says, growth rates should end up at a steady five to six percent, with $2 billion in sales by 2020. "Sales do con- tinue to grow, just at a slower pace," said Mintel Senior Food and Drink Analyst Billy Roberts. "As manufacturers, large and small, enter the largely fragmented gluten-free marketplace, consumers gain an increased availability, quality and vari- ety of options." GN

• Cover