bakingbuyer - June 2011 - (Page 39)

FOODSERVICE INNOVATIONS The Foodservice Industry’s Hottest Trends: •Menu labeling •Sodium reduction •Healthier kids choices •Gluten free options •Calorie/fat reduction •Demand for healthier, nutrient-rich cuisine •Allergen-free foods •Organic •Vegetarian Source: Anita Jones-Mueller, president of Healthy Dining allergens. Use different utensils and label them,” Berghoff says. “And then be sure to educate your staff.” According to Berghoff, the National Foundation for Celiac Awareness (www.CeliacCentral.org) is the best place to start education and training. They provide training videos and tests that can be administered to employees. In addition to safe and separate production tools, you also need to understand the makings of every single ingredient that goes into gluten- and allergen-free products. “Do your homework and really look into your suppliers claims,” Gifford says. “There is no cheating on Celiac, and you don’t want your customers to get sick.” Loyalty and Profitability Benefits While it may sound a bit overwhelming, if you take the time to set up gluten- and allergenfree production in your bakery, you will very quickly reap the benefits. “One Celiac will bring you crowds of loyal customers,” Gifford says. “People wanting gluten-free don’t come alone. Groups of ten people will go somewhere because of one person.” Berghoff agrees. “Serving gluten-free foods builds loyalty,” she says. Why? “Because Celiacs have the veto vote in their social groups,” says Beckee Moreland, director of gluten-Beckee Moreland, director of gluten-free industry initiatives at the National Foundation for Celiac Awareness free industry initiatives at the National Foundation for Celiac Awareness. “Families of Celiacs positive,” Moreland says. “Celiacs— choose foodservice establishments and all consumers for that matter— based on whether they offer gluten want to know what they can eat, not free. It positively impacts the bottom what they can’t.” line of businesses.” ANNA COMSTOCK And remember, it isn’t just Celiacs and their families who are seeking gluten-free. People with gluten sensitivities, people who want to be trendy, and people who think it will help them lose weight are all beginning to lean toward gluten-free options. In addition, some doctors have begun prescribing a gluten-free diet for those with ADD, ADHD, Autism, RA and more. So it is highly likely that by offering gluten- and allergen-free box lunches, you will instantly become the go-to shop for everything from children’s birthday parties to corporate lunches. And one last word of advice: “Regarding gluten- and allergen-free options, keep all of your advertising F Families of Celiacs choose foodservice choose f h establishments based on whether they offer gluten free. It positively impacts the bottom line of businesses. . JUNE 11 · BAKING BUYER · 39 http://www.CeliacCentral.org

Table of Contents for the Digital Edition of bakingbuyer - June 2011

bakingbuyer - June 2011
EDITOR’S NOTE - High-Tech Anxiety
CONTENTS
INDUSTRY NEWS
Dawn Named Main Vendor for RPIA
Caravan Raises $50,000 for March of Dimes
The Baking Channel
The Whole Truth About Whole Grains: Installment One
Team USA Profile
Designer Cookies
CAKELETS: Small Size, Big Buzz
Don’t Dodge Bad Reviews
Healthful Chocolates
Chocoveda’s Healing Chocolate Collections
New Chocolate Cookbook
Box Lunches: Leveraging Gluten- and Allergen-Free Options
The Foodservice Industry’s Hottest Trends:
How the Internet is Shaping Food Choices
FMI Hot Trends of 2011
Pass the Popcorn
Get on the Brand-Wagon
Power in Partnership
Ready for Donuts?
Donut Trivia
Juice Bar of Options
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Reflections of a small town Baker
Baker's Dozen
BakeMark's Panadería
INTRODUCTORY LETTER - Tres Leches en Texas
En Camino Hacia Al Público En General
Cuatro Leches: El Próximo Gusto Popular
Tendencias en la Compra de Comestibles
Pasteles Tres Leches
Porción Individual
Fomentando Las Ventas
PERFILES - Fiesta Mart
PERFILES - Anakaren Bakery
PERFILES - Pan Tierra Caliente
PERFILES - Panadería Abuelito
PERFILES - LaCaroz Bakeries
PERFILES - Super Plaza
PRODUCTOS DESTACADOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Moving Toward the Mainstream
Cuatro Leches: The Next Big Thing
Trends in Food Purchasing
Tres Leches Cakes
Encouraging Sales
PROFILES - Fiesta Mart
PROFILES - Anakaren Bakery
PROFILES - Pan Tierra Caliente
PROFILES - Panadería Abuelito
PROFILES - LaCaroz Bakeries
PROFILES - Super Plaza
CALENDAR
FEATURED PRODUCTS FROM TRIGAL DORADO

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