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Showing results for tags 'allergen-free'.
Found 7 results
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Celiac.com 12/31/2019 - Celiac.com has done a number of stories on the major changes taking place as colleges and universities across the country move toward serving gluten-free and allergen-free foods at their campus eateries. In the latest chapter of that story, the University of North Texas is opening what they say is the first in the state to offer food free of gluten, along with seven other most common food allergens. All food at the cafeteria, called Kitchen West, is free of the “big eight” ingredients that trigger most food allergies. These ingredients are wheat, milk, eggs, peanuts, soy, tree nuts, fish and shellfish. According to the nonprofit group, Food Allergy Research and Education, 32 million Americans suffer from food allergies or intolerances. Symptoms can range from mild itching to throat swelling and difficulty breathing. In rare cases, a food allergies can be deadly. At first, Kitchen West manager Mike Falk feared everything made here would turn bland, but he says the flavor of the meals has not suffered, just changed. "In some things, they may taste a little of the difference, the cheese, because it’s plant based," Falk said. "When we make our gravies, you’re going to have rice milk or plant-based cream...but it’s still got a great flavor profile. Nothing leaves till every cook in here has tasted the food. If it’s not perfect, it don’t go out.” Chef Rudy Vasquez says the challenge is to offer great tasting food without traditional ingredients. “Ultimately, we’re culinarians," he said. "We’re chefs. So the idea is taking food, making it outstanding minus these ingredients." Kudos to University of North Texas for joining the growing movement to make gluten-free and allergen-free foods available to students with food allergies and intolerances. Read more at texastribune.org. -
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Celiac.com 11/19/2019 - Driven in part by perceptions of better health and nutrition, sales of gluten-free snacks remains strong, though the paleo category is rising fast. That's leading to some evolution, and even some overlap, within these categories. According to a SPINS 2019 “State of the Industry” report, paleo and grain-free food and beverages are showing the fastest growth in conventional retail. The paleo diet has nothing to do with food intolerance, but instead touts the perceived healthiness of certain "paleo" foods. Paleo-positioned foods grew 48.8% to $294 million in conventional retail sales compared to the previous year, while the grain-free category grew 81.5% to $139.4 million over the previous year. The biggest growth was seen in the chip, pretzel, and snack categories, which saw paleo products grow 163.5% to $41.1 million in sales and grain-free snack sales grow 258.3% to $29.7 million. Consumers who do not suffer from celiac disease, which affects only about 1 in 100 people, are driving the growth of gluten-free and paleo foods, in part because of the belief that such foods are healthier and more nutritious than their gluten-containing counterparts. By all projections, though they may morph into many hybrid forms of cross-category products, such as "Gluten-Free Paleo," gluten-free foods and snacks will likely continue their popularity into the foreseeable future. Read more at nutritionaloutlook.com. -
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Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers. "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims. Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods. The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods. Source: fdfworld.com -
Allergen-Free Whole-Grain Pancakes (Gluten-Free)
Destiny Stone posted an article in Pancakes (Gluten-Free Recipes)
I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated! Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes. I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous! Allergen-Free Whole-Grain Pancakes (Gluten-Free) 1¾ Cups Rice milk ⅓ Cup Grapeseed oil 1 Teaspoon Vanilla Extract 2 Tablespoons Ground Flax seed 2 Tablespoons Agave Nectar 3 Teaspoons Apple Cider Vinegar 1 Tablespoon Gluten-Free Baking Powder ½ Teaspoon Aluminum/ Gluten-Free Baking Soda 2 Cups Gluten-Free All Purpose Flour Blend Dash Himalayan Salt- or salt of your choice To Make: Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla. In a large glass bowl, sift the flour, baking soda, baking powder and salt. Add liquid ingredients and mix well. Heat your pan over medium heat and oil the pan. Pour about ⅓ cup the batter into the pan. Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes. Flip and cook the other sides for another 5 minutes, or until thoroughly cooked. Enjoy! -
Since I can remember, my mom has been making massive pots of jambalaya. Of course, this is a dietary staple to most native New Orleanians, but my mom’s was always the best around. The warm, mouthwatering flavors still impress me every time. I have slightly altered mom’s recipe along the way, weeding out any ingredients containing gluten or dairy. And since I usually opt to leave out peeled shrimp as well, this dish is free of all of the “Big Eight” most common food allergens (soy, dairy, wheat, nuts, peanuts, eggs, fish, shellfish). For parties, this dish is always a hit, or whenever you’re looking for a big, easy dish to last through the week. For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter. The richer the butter, the better, a goat’s milk butter is supreme! And for the sausage, stay away from Italian sausage, as it won’t taste right. Any other Andoullie or spicy sausages will work, as will type such as pork, chicken, turkey. Serves: 8+ Prep Time: 15 minutes Bake Time: 90 minutes Ingredients: 1.5 lbs. raw chicken, cut up into bite-size pieces 1 lb. spicy sausage (Applegate Farms Fire Roasted Red Pepper is gluten free, and delicious) 1 cup uncooked white rice 10 oz. French onion soup (gluten free) 10 oz. beef broth (gluten free) 8 oz. tomato sauce 1/3 cup olive oil Tony Chachere’s Original Seasoning, sprinkle a bit on before baking, then sprinkle on to taste once served Directions: Mix all raw ingredients together in a large oven safe pot. Cook in the oven for 90 minutes at 350F degrees, stirring every 20 to 30 minutes. Once there are 20 minutes left, try tasting it, depending on how quickly your oven cooks, it could require about 10 more or less minutes. Also, once you take it out of the oven, allow it to cool for about 30 minutes before serving, it will continue to cook in the pot. And, one more thing, laissez les bon temps roulez!
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