instore - Jan + Feb 2015 - (Page 22)

diet trends CONSIDER Gluten-Free Demand is growing for better-tasting gluten-free options, with more gaining distribution and are than 70% of gluten-free shoppers claiming it is hard to find good-tasting currently in select chains and gluten-free foods. According to the National Foundation for Celiac supermarkets such as Target, Awareness (NFCA), 18 million Americans have gluten sensitivity. Hannaford, Ralphs, Fred Meyer, QFC and Food4Less. The Original Cakerie saw the need for a new gluten-free product line Products planned for the and developed the Inspired by Happiness baked goods and desserts near future include two-layer line. The Inspired by Happiness line, certified gluten-free by NFCA's North America saw the majority of chia seed food and drink launches in 2013, with 47% cakes for foodservice operators. of launches in the US. Gluten-Free Certification Program, is made using only natural flavors and colors and has no artificial trans-fat. "With gluten-free needs increasing and the challenges of creating these items from scratch, we saw a real Products available now for foodservice operations include individu- opportunity to help meet that demand," says Doris Bitz, vice president ally wrapped Heavenly Chocolate Brownie and Honeylicious Ancient of retail sales & marketing for The Original Cakerie. Grain Chewy Nut & Seed Bar. Products available for grocery retail include Dreamin' of Strawberries White Chocolate Shortcake and Numerous snack food manufacturers are rolling out gluten-free Dreamin' of Chocolate Dark and White Chocolate Layer Cake. These snacks. Wild Garden "Snack Pack To Go!" has taken healthy snacking family-size three-layer cakes, only available in the US, are rapidly to a new level by offering three gluoten-free chip selections. They have been paired with Wild Garden Hummus to Go in Traditional and Roasted Garlic flavor in the "Snack Pack to Go" boxes, a new gluten-free line with CrunchMaster Multi Seed Crackers, The Daily Crave Veggie Chips and Wild Garden Quinoa Chips. The rise in popularity of gluten-free snacks is pushing demand for specialty grains such as quinoa and chia seeds. Ground chia seeds, for example, can be used as a gum replacement (when mixed with water) for baking gluten-free products. The rediscovery of ancient foods like quinoa has now opened the door for other forgotten plants to go global. Chia seeds are among the latest such examples, having been used by the ancient Aztecs. According to Mintel, the use of chia seeds as an ingredient has continued to grow, with a tenfold increase in ingredient penetration globally between 2009 and 2014. North America saw the majority of chia seed food and drink launches in 2013, with 47% of launches in the US and 12% in Canada, compared to 18% in the Asia Pacific region and 11% in Europe. "With gluten-free needs increasing and the challenges of creating these items from scratch, we saw a real opportunity to help meet that demand." Doris Bitz, vice president of retail sales & marketing for The Original Cakerie 22 * JAN + FEB 2015 * instore

Table of Contents for the Digital Edition of instore - Jan + Feb 2015

instore - Jan + Feb 2015
Editor's Note - Unlocking the Door to Profit
What's Ahead
Table of Contents
News - On Our Radar
Shopper Demographics - Trending Cake
Trendspotting: Fondant Cakes
Trending - Deli Prepared Chicken
Trendspotting - Rotisserie Chicken
Consumer Insights - Millenials
Diet Trends - Gluten-free
Merchandising - The Haggan Experience
Seasonal Promotions - Summer Occasions
Specialty Foods - Health + Flavor
Cakes - Step to the Head of the Class
Foodservice - Stop & Shop Redefines Dining
Specialty Cheese - Snacking Cheese Ideas
Packaging - Safety & Convenience
Product Trends
Product Showcase
Next Up/Ad Index

instore - Jan + Feb 2015