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Celiac.com 10/31/2024 - Heinz, a well-known name in UK households, is facing considerable criticism following a recent recipe change to one of its classic products, baked beans with sausages. This dish has long been a staple in many kitchens, commonly found on the shelves of major supermarkets such as Asda, Aldi, Lidl, Morrisons, Tesco, and Sainsbury's. The recipe change, however, has sparked outrage, particularly from the gluten-free community, who feel that Heinz has turned its back on them by introducing an ingredient that contains gluten. The Recipe Change: What’s Different? The major point of contention stems from Heinz's decision to switch the sausages in its beans and sausage product. Traditionally, the sausages included in this product were gluten-free, making it a convenient meal option for individuals with celiac disease or gluten sensitivity. However, Heinz has now replaced these sausages with those from the Richmond brand, which contain wheat protein. As a result, the product is no longer safe for individuals following a gluten-free diet. The Coeliac Sanctuary, a blog dedicated to the gluten-free community, was one of the first to raise the alarm about this change. The blog’s Facebook page stated, “Heinz have for some reason decided to change the sausages in their beans and sausages. They have been gluten free for many years, but this change means they now contain wheat.” This post has since generated significant discussion and concern within the gluten-free community, with many expressing their frustration and disappointment. Customer Reactions: Outrage from the Gluten-Free Community The backlash from consumers has been swift and intense. Many people feel betrayed by Heinz for making a beloved, gluten-free product now off-limits to those who rely on it. One customer voiced their dissatisfaction by calling the Richmond sausages “cheap and vile,” while another stated, “This is a massive blow for the thousands of us in the gluten-free community.” Many parents of children with celiac disease have also expressed their concerns. One parent commented, “This is going to cause mayhem for my two kids. I don’t eat beans or sausages so I’m unaffected by it, but they will be so upset.” For these families, Heinz’s baked beans with sausages had been an easy, safe, and reliable option, which is now no longer available to them. One of the recurring complaints is how such a small ingredient change can have such a large impact on people’s lives. For those with celiac disease, even a trace amount of gluten can cause significant health problems, making it necessary to avoid any food containing wheat or gluten. Heinz’s recipe alteration has, in effect, taken away a convenient meal option that had been a go-to for many in the gluten-free community. Heinz’s Response: “We Listened to Consumer Feedback” Heinz has responded to the criticism by stating that the decision to switch to Richmond sausages was based on consumer feedback. In a statement, a spokesperson for Heinz said, “We’ve updated our recipe to include the nation’s favourite sausage brand.” The company claims that it received resounding feedback from consumers about the taste and texture of their sausages, which led to the change. Additionally, Heinz has assured customers that the change was communicated clearly through on-pack labeling, marketing, and through allergen organizations. Despite these efforts to inform the public, many in the gluten-free community feel that the company’s decision was inconsiderate and dismissive of their needs. Implications for Those with Celiac Disease For individuals with celiac disease, this situation highlights an ongoing struggle in finding safe and accessible food options. Celiac disease is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. The condition affects approximately 1 in 100 people worldwide, and the only treatment is a strict gluten-free diet. Even small amounts of gluten can trigger a range of symptoms, including abdominal pain, bloating, fatigue, and malnutrition. Before this change, Heinz’s baked beans with sausages was one of the few widely available, gluten-free convenience meals. Now that it contains gluten, many with celiac disease must find alternative products, which are often more expensive or less accessible. The sudden change to an otherwise trusted product is frustrating for those who already face challenges in maintaining a gluten-free diet. The Broader Impact of Recipe Changes on the Gluten-Free Market The Heinz recipe change raises important questions about how companies handle recipe adjustments, particularly when it comes to allergens. The gluten-free market has expanded significantly in recent years, driven by increased awareness of celiac disease and gluten intolerance. However, gluten-free consumers remain highly dependent on accurate labeling and the availability of safe products. Companies must carefully consider the potential effects on consumers when making changes to established products, especially when those products have long been associated with gluten-free diets. While Heinz may have been responding to general consumer feedback about taste, it appears that the needs of the gluten-free community were not adequately taken into account. A Call for More Consideration Heinz’s decision to switch the sausages in its baked beans with sausages product has sparked significant controversy, especially among individuals with celiac disease. While the company insists that the change was made in response to consumer feedback, the impact on the gluten-free community has been severe. This incident serves as a reminder of the importance of food manufacturers taking into consideration all of their consumers’ needs, particularly those with dietary restrictions. For those with celiac disease, this product was more than just a convenient meal; it was a rare gluten-free option that has now been removed. As gluten-free consumers continue to grow in number, it is crucial that companies provide them with safe, reliable food choices that respect their dietary requirements. Read more at: uk.news.yahoo.com

Celiac.com 11/11/2020 - Most ketchups are made with naturally gluten-free ingredients. However, many brands do not label their ketchup as gluten-free. That's not necessarily a big deal, but some people like to play it safe. These brands of ketchup go the extra mile to make sure their products are labeled "Gluten-Free." That means that you can breath extra easy about serving them to people with celiac disease. Top Brands of Gluten-Free Ketchup include: Annie's Organic Ketchup Annie's Organic Ketchup is gluten-free to 20 ppm, Certified organic, Vegan, Non-GMO, Made with California grown tomatoes, Contains no artificial flavors, colors or preservatives, and no high-fructose corn syrup. The company reports that the vinegar in Annie's Organic Ketchup is sourced from corn or beets, not wheat. French's Ketchup French's ketchup is gluten-free to under 20 ppm, and corn syrup-free, too. No corn syrup, preservatives, artificial colors or flavors. Heinz Ketchup Heinz, which makes the most popular ketchup in the U.S., is considered gluten-free to 20 ppm. For those who are sensitive to vinegar made from gluten grains, Heinz uses distilled vinegar made from corn, not wheat, sources. Organicville Ketchup Organicville's ketchup is labeled gluten-free, certified organic, vegan and contains vinegar from either corn or cane. Walden Farms Ketchup According to the company's website, Walden Farms Ketchup contains "No calories, fat, carbs, gluten or sugars of any kind." Walden Farms ketchup is made with tomato paste, apple cider and white distilled vinegar, spices, xanthan gum, and flavorings, and is labeled gluten-free. Have we missed a favorite brand of gluten-free ketchup? Share your thoughts below.

Celiac.com 11/12/2020 - We get more than a few questions about ketchup. Specifically, is ketchup gluten-free, and safe for people with celiac disease? The answer is that most all ketchup is made with tomato concentrate, distilled vinegar, sugar or corn syrup, salt, onion powder, spice, and natural flavors. All of these ingredients are naturally gluten-free and safe for people with celiac disease. That means the products are likely safe for people with celiac disease. However, many brands, like Hunt's and others, do not specifically label their ketchup as gluten-free. Like many products that are naturally gluten-free, many manufacturers don't bother to test their products and label them gluten-free. That's not necessarily a big deal, but some people like to play it safe and choose brands specifically labeled gluten-free. Many brands, like Annies, French's, Heinz, Organicville, Walden Farms, and Sir Kensington's specifically label their ketchup as gluten-free. That means it has been tested below 20ppm gluten content. For anyone with looking to be sure, look for brands of ketchup that specifically label their products as gluten-free. If you're looking for ketchup brands that are labeled gluten-free, here's a list of top brands of gluten-free ketchup. As always, trust your gut, and when in doubt, look for certified gluten-free products. If you see ingredients you're not sure about, check Celiac.com's list of Safe Gluten-Free Foods and Ingredients, along with our list of Unsafe Forbidden Gluten Foods and Ingredients.

Celiac.com 09/15/2010 - I recently received a sample of Heinz BiAglut PastaMia Gluten-free Fusilli and I was curious as to how this Italian gluten-free pasta would compare to others that I have tried. I cooked them exactly as instructed on the bag and they came out beautifully. The gluten free noodles held their shape and had a nice, firm "al dente" texture. The taste reminds me of the pasta I grew up with prior to being gluten free, and it would be a great canvas for any sauce. Heinz BiAglut's gluten-free pasta is going to be my family's new staple. Visit: Heinz BiAglut online.