instore - January/February 2013 - (Page 24)

consumer trends CONSIDER Gluten Free Gluten free remains one of the great mysteries of the food world, given that only 1% of the US population suffers from celiac 1% of US population suffers from celiac disease A gluten-free diet is the only treatment for the common genetic autoimmune disease. Yet 71% of consumers surveyed in condition known as celiac a recent SupermarketGuru.com quick poll disease, which impacts 1% of report purchasing gluten-free foods in the the population, or 3 million past three months. Despite what the name may suggest, buckwheat is actually gluten free! Americans. Gluten sensitivity occurs in 6% of the population, or What is obvious is that gluten-free foods 71% report 18 million Americans. Wheat allergies are here to stay. This is not a fad. Gluten- purchasing glutenfree foods in the past three months are included in the top 8-allergen list. free is a distinct trend that is showing no signs of slowing down. Other key factors are driving future growth: • Increasing diagnoses of celiac disease and food allergies An August 2012 report by Packaged Facts reveals that 18% of adults • Growing awareness of these ailments among patients, healthcare practitioners and the general public are buying or consuming gluten-free foods—up from 15% two years ago. The gluten-free food and beverage market is booming at a yearly • Availability of more gluten-free products, and better ones, across a range of product categories growth rate of 28% since 2008, according to Packaged Facts, which projects annual gluten-free sales to exceed $6.6 billion within five • Friends and family members eating gluten-free to support loved ones years. The market is $4.2 billion already. A 2012 nationwide poll uncovered the following: 40% 31% 13% How to Meet Gluten-Free Guidelines The Gluten-Free Food Service Training and Management Accreditation Program is a program for foodservice establishments of all types that want to serve gluten-free consumers. of consumers select want to eat gluten-free follow a gluten-free gluten-free foods foods because they diet because they because they experi- view them as healthier. believe they have The program provides independent oversight by reviewing a food celiac disease. establishment’s policies and procedures for training and manage- ence stomach problems after eating foods ment, and then compares them to the accreditation program’s Core containing gluten. Standards Best Practices for Gluten-Free Food Production and Service. To learn more, visit www.gffoodservice.org. Crunchmaster Mini Cheese Balls Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs onto a plate and clean out the food • 1 heaping cup Crunchmaster Sea Salt Multi-Grain Crackers processor. Add the remaining ingredients to food processor and process until fully combined. Roll • 4 oz cream cheese, room temperature tablespoons of the cheese mixture into balls (a mini • 8 oz sharp cheddar cheese, shredded ice cream scoop works well) and then roll the balls (2 cups shredded) into the cracker crumbs gently pressing the crumbs • 2 heaping Tbsp mango chutney into the cheese. Refrigerate until firm, about 1 hour. • ¼ tsp dry mustard powder Makes about two dozen, depending on size. SOURCE: CRUNCHMASTER, WWW.CRUNCHMASTER.COM 24 • JAN + FEB 2013 • instore http://www.SupermarketGuru.com http://www.gffoodservice.org http://WWW.CRUNCHMASTER.COM

Table of Contents for the Digital Edition of instore - January/February 2013

inStorebuyer - January/February 2013
Editor's Note - Gear Up for Fall
Calendar
Table of Contents
News - On Our Radar
Consumer Insights - Trending - Breads & Rolls
Trendspotting: Take-and-Bake Breads & Rolls
Trending - Deli Salads
Trendspotting: Whole Grain Deli Salads
Consider Gluten Free
Gear Up for Tailgating
Think Like a Tailgater
Wrap It Up
Tailgating at Home
Sweet Victory
Gear Up for Halloween
Merchandising Tricks
Get Creative with Raisins
Healthy Options for Kids
Hispanic Celebrations
Quinceaneras
Gear Up for Fall Catering
Planning Tools
Distinctive Ingredients
Innovative Products
Key Trends in 2013
Local & Natural
Adding Theater
Pasta Power
Specialty Cheeses
Cheese Pairings 101
Kosher Catering
Product Trends - First to Market
Bizarre Holiday
Product Showcase/Ad Index

instore - January/February 2013