Food Business News - June 28, 2016 - (Page 58)

NATURE'S PERFECT P R OTE I N millet flour as ingredients in a patent for ready-to-bake, gluten-free pizza dough formulations filed June 2 with the U.S. Patent and Trademark Office. In the patent, a gluten-free flour mixture constitutes 45% to 55% by weight of the dough. Other elements are dried egg whites (1.75% to 4.5%), oil (1.5% to 2%), shortening (3% to 7%), water (26% to 33%), ethanol (1% to 2%) and sucrose (less than 5%). The gluten-free flour mixture includes less than 12% by weight rice flour, and it also may include tapioca starch, sorghum flour, millet flour and combinations thereof, according to U.S. application No. 20160150798. The combination of several ingredients in the gluten-free flour mixture provides a ready-to-bake pizza crust having the taste, texture and rheology similar to that of gluten-containing doughs, and it provides a baked pizza crust having the organoleptic properties of a gluten-based pizza crust. Beneo, Inc., which has a U.S. office in Morris Plains, N.J., has shown how its newly wet-milled rice flour (Remyflo R7 90 T CP) and its brown rice flour (Remyflo C 200) may be used instead of standard white flour in gluten-free thin crust pizza. Wet milling allows the production of finer When gluten-free ORDERS GET SERIOUS Restaurants should know the difference between people with celiac disease and those on a gluten-free diet UHT stable Crystal clear in beverages Clean flavor 7500 Flying Cloud Drive, Suite 250A Eden Prairie, Minnesota 55344 1.800.757.7611 | BUSINESS EWS Business Unit) 58 © 2016FOOD Agropur inc. N (Davisco ® G luten-free as an ingredient claim on menus grew 127% from the second quarter of 2012 to the second quarter of 2015, according to Mintel Menu Insights. One might think such growth would ease the burden of eating out for people with celiac disease, who must avoid gluten. It's still a problem, said Jennifer North, vice-president of Beyond Celiac, Ambler, Pa. "While it's much easier to eat safely in the home now, eating out and traveling is burdensome," she said. Ms. North does not have celiac disease, but her daughter, Holly, was diagnosed with it in 2008 at age 16. She must avoid gluten to keep from having an auto-immune reaction. Ms. North said food service operators could do a better job of recognizing the difference between people with celiac disease and those seeking gluten-free options for other reasons. About 1% of Americans have celiac disease according to Beyond Celiac. "It's not intentional," she said. "When the majority of your customers are seeking gluten-free options and do not have a medical condition, it's very easy to equate the gluten-free diet with other lifestyle diets, like vegan. It's less often associated with something like a peanut allergy and more often associated with a lifestyle diet. For many consumers, that is the type of choice it is, but for people with celiac disease it's very serious, and not all food service operators recognize that, and even if they do, they may not recognize the trace amounts of gluten that can set off an auto-immune reaction." The appearance of "gluten friendly" menus has caused some confusion, too. "That leaves the gluten-free consumer kind of scratching their head," Ms. North said. Beyond Celiac, formerly known as the National Foundation for Celiac Awareness, offers a gluten-free on-line course for chefs, food service managers and wait staff. Restaurants may receive accreditation as a "Great Kitchen." A Beyond Celiac seal of approval then may be put on the window or door of an entrance. The course covers such issues as identifying gluten-related disorders, identifying hidden sources of gluten, reading labels and taking orders from gluten-free guests. In regard to hidden sources, Ms. North gave the example of barley malt, which has gluten. The kitchen becomes an issue, too. A grill that had a slice of meat marinated with gluten-containing soy sauce cannot be used for a gluten-free hamburger, she said. Creating a pizza may release airborne gluten-containing wheat flour into the kitchen. Chefs have shown an interest in gluten-free items, according to the "What's Hot in 2016" report from the National Restaurant Association, Washington. When 1,575 members of the American Culinary Federation were asked about gluten-free cuisine, 61% ranked it as a "hot trend," 24% said it was "yesterday's news" and 15% said it was a "perennial favorite." The percentages in the previous year were 69% for "hot news," 20% for "yesterday's news" and 12% for "perennial favorite." FBN June 28, 2016

Table of Contents for the Digital Edition of Food Business News - June 28, 2016

Food Business News - June 28, 2016
What will Brexit mean for U.K. food and agriculture?
Obesity rate rises as sweetener use declines
Beverage Business News - Protein on trend in R.-T.-D. beverages
Table of Contents
Web Contents
Editorial - Market fragmentation intensifies C.P.G., retail competition
Coca-Cola invests in organic aloe water beverage maker
Dunkin’ Donuts evolves with expansion of beverage portfolio
Philadelphia passes tax on caloric, diet beverages
Post said to be considering combining with Lamb Weston
Teasdale adds to private label portfolio with purchase of Mesa Foods
CVS to expand selection of healthier foods, will add to private label line
Monster moving beyond energy beverages with debut of Mutant, Hydro
Coca-Cola changing its soft drink strategy to focus on ‘shaping choice
McDonald’s to relocate corporate headquarters
Smucker earnings soar on coffee sales, pet food acquisition
A squeeze on pectin
Picking out pectin alternatives
Kellogg launches $100 million venture capital fund
Kellogg adds Pure Organic to Kashi portfolio
TreeHouse Foods profiles the changing private label consumer
Martha Stewart enters meal kit market with delivery subscription service
B&G Foods ready to ‘fight back’ in frozen food aisle
Washington - Audit finds F.D.A. must improve food recall process
Snack Trends - Key trends unveiled at Sweets & Snacks 2016
Crispy, convenient and gluten-free
When gluten-free orders get serious
Company profile - WhiteWave Foods eyeing $3 billion in additional U.S. plant-based foods sales
WhiteWave’s Earthbound Farm brand set to soar in fresh and frozen
Industry Images - Record attendance at 2016 Purchasing Seminar
New Food Products
Ingredient Market Trends - Post-eleventh hour compromise on G.M.O. labeling
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 28, 2016