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Celiac.com 03/01/2019 - Mikey’s is the creator of truly delicious baked goods made with simple, clean ingredients. Inspired by a lack of healthy gluten-free products in the market today, founder Mike Tierney set out to provide great tasting better-for-you products that have the nutritional value consumers are looking for. At 13-years-old, Michael Tierney began working in professional kitchens after school. Following his passion for cooking, Tierney enrolled in the Culinary Institute of America, and eventually worked in some of the best kitchens in the world—including three-Michelin star restaurants, The French Laundry and Eleven Madison Park. Tierney’s entrepreneurial spirit eventually led him to depart the world of fine dining and focus on his own creative ventures—which is when he founded the recipe for what would become Mikey’s English Muffins. The following year, in 2014—the first year of Mikey’s LLC— Tierney singlehandedly financed the business, developed the company’s initial products, sourced commercial co-packers to manufacture the product, and sold the product to national retailers. Today, Mikey’s is one of the fastest growing brands in the better-for-you category—available in over 5,000 stores nationwide—featuring an expanding portfolio of nutritious and delicious baked goods that caters to health-conscious foodies across the country. Packed with flavor and free-from many common allergens, Mikey’s full product line includes: English muffins, muffin tops, sliced bread, pizza crust, tortillas, and Pizza Pockets—perfect as a standalone meal or an on-the-go snack. All products are Certified Gluten-Free, grain-free, dairy-free, soy-free, non-GMO and Certified Paleo, with Certified Vegan and Keto Certified options as well. Be sure to check out eatmikeys.com to learn more about Mikey’s products, find tasty recipes, and order the latest products right to your door! Contact Us: firstname.lastname@example.org For more info visit our site.
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Celiac.com 03/09/2018 - Imagine a gluten-free flour that can do all the things regular flour can do. Well, a food research team has created a highly functional, neutral-tasting chickpea flour that mimics wheat flour, but also “behaves like modified starch in some applications.” The product is called "Artesa," and it has a very fine, flour-like particle size, a white color, good oil and water binding properties for products such as soup, sauces and gravies, and formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. The product also happens to be high in fiber and resistant starch, low in fat and has a low glycemic index. It contains more protein than rice, potato, tapioca, corn and sorghum. Chickpeas are also non-allergenic and non-GMO. If Artesa works as advertised, their new flour could “significantly improve the organoleptic and nutritional profile of gluten-free pastas, baked goods, and desserts - without the use of gums and starches, claim its developers.” That means it can be used to create products that require a flour-like quality to them, such as cakes, breads, pasta and the like. It may also work well as a fat and dairy replacement in soups, sauces and dressings, and to add protein and resistant starch to pizzas, beverages, baked goods and pastas. After raising an initial $750,000 for artesa, parent company Nutriati followed with another $1.5m from NRV before closing its latest, $8m, funding round last year. Gluten-free flour that mimics the properties of regular wheat flour has been something of a holy grail for manufacturers. Stay tuned to see how well the artesa campaign progresses, and whether it can live up to all the hype.