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Gluten-Free Gold: Ireland

Apr 11

Posted by admin in food universe, gluten-free, lifestyle, tourism, travel

Whether one is Celiac, has some gastro requirements, or is gluten intolerant, there is no easier place to visit than Ireland. From the minute you check into your first B&B, you’ll be treated to a food surprise. People ask if you need anything special, as in GF bread, or as you venture into a bigger establishment, you’ll be greeted with a menu that lists so many food options for both the Vegetarian and the Gluten-free.

Why? Well, that is still the unresolved issue although the country seems to have a very high percentage of Celiacs. Several theories circulate, but nothing is a spot-on answer. There’s the brown flour theory as in the staple of the Irish meal: Soda Bread. Brown flour is quite different from many of the flours we have in the states and is not sold here, but it is a heavy flour. As for the GF breads, they toast, and toast well. No one seemed to have many details, but both the flour discussions are far from over. More to discover.

In the meantime, Ireland proves itself a welcoming destination as the people are so warm and friendly, and yes, so dependent on tourism dollars. Visitors, GF or not, will agree it is an idyllic setting, but those with special food needs will find travel easy and wonderfully accommodating. Quite a surprise. No need to seek out a list of a few restaurants that might have a menu or an item for your needs. Rather the opposite of the States, as the whole country seems to be on guard for the Celiac. Travel can be so difficult for those with special food needs. Or so easy as in the case of Ireland. What a pleasant surprise on so many levels!

Go for it. Erin go Bragh!

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Plant-Based Universe

Feb 28

Posted by admin in gluten-free, healthy eating, lifestyle, news

It has been an interesting year in the food world to watch grocers and some restaurants take a liking, a reality-based liking, to providing gluten-free foods. The strategy was as much about marketing as it was about honoring requests as more individuals began to understand how gluten-based products were affecting their digestive tract. Now that many have called G-F marketing a mainstream approach, step aside and watch a new darling unfold: Plant-based Diets.

Instead of shrugging me off or giving me the weirdo look, stop and listen. The old world word of choice was VEGAN, but through smart analysis the baggage that term carried with it was replaced with a phrase that seemed to have greater appeal. Yes, there are still plenty of items with the easily tagged V on the label, but the term getting much greater attention is that of plant-based. People who espoused vegetarianism for their whole life seem to have gradually moved in this direction. Anyway, many vegetarians defined their diet with different proteins as in “I’m a vegetarian, but I eat dairy and fish or sometimes, chicken.” It seemed personalized. That seems less true for those who follow the plant-based approach which eliminates dairy all together and strict adherents cut out all animal-based products. Yet, as with vegetarianism, there are numerous products that simulate taste for those who still, for example, want that cream cheese (tofu-based) on their morning bagel.

As we watched the product expansion in the G-F line, so will this particular food emergence continue to grow. When a small, non-chain restaurant readily understands you want your burrito without cheese and answers, “no problem, vegan, right,” you know the impact will spread. When you talk to former vegetarians who switched to the complete elimination of animal byproducts, the one sentence you hear repeatedly is “I feel healthier.” Anecdotal, for sure, but if it works, it works. 

Oprah ran a week of shows about eliminating all animal-based products from your diet. Those who follow what former President Bill Clinton is up to will note that his weight loss has been significant. It is about more than weight-loss that proves to be an attractive factor. The well-recognized book, The China Study spells it out as does research from numerous doctors and medical facilities in terms of helping people lower cholesterol, lessen the likelihood of various diseases,  and be able to live a healthier life.

Will you lose weight or generally be a healthier person without all the additives that regularly get added to food? A note of importance: As with all food selections, look for those with the purest, fewest ingredients. When you can, the rule of five–that’s a good ingredient maximum. No matter your approach, you know what the vitamin and mineral rituals you need to follow. President Clinton begins his day with a protein supplement. Know what you need. prod_full-tofu-silken-chocolate

In the meantime, watch the shelves fill with improved selections as plant-based living becomes this year’s G-F darling. No one denies that some diseases command G-F products or that health reasons dictate becoming a Vegan, but those who follow trends will notice an increase in shelf-space for those with a “V.”

Overall, a healthier society with the less is more approach.

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The Numbers Fill the Shelves

Feb 8

Posted by admin in gluten-free, news

We’ve talked frequently about the growing popularity of gluten-free foods with grocers of all sizes and specialty arenas jumping on board. Well, the numbers in the latest research from the Packaged Facts folks bear out the decision. Their recently released 3rd Edition analysis of the gluten-free market attests to the growing popularity. Marketing G-F foods has become an industry staple, something that now can be called mainstream, not specialty. The consumer market research firm expects continued growth over the next five years.

It’s not just those who must have G-F foods, those with celiac disease, who are driving the numbers, but a larger group of purchasers are making the production and stocking of this food group vital. Other medical conditions seem to respond to a reduction in gluten products, too. This discovery for many purchasers has lead to a spiraling growth curve with the G-F foods and beverage market in 2010 reaching an estimated $2.6 billion in sales, according to Packaged Facts. That’s a lot of bread, or dough! One area where the change is most visible is in the dessert section. More manufacturers and bakers are entering the space in recognition that a sweet tooth is not limited to those who can tolerate gluten.gluten_free_pie_chart.ashx

General Mills (they claim to have over 250 G-F products, that’s a sizable representation) itself has become a major point player with their remixing of the Chex product line and making them gluten-free and announcing the category quite visibly on the packages. They took out the molasses and substituted a barley-based sweetener. Interesting that the taste has not changed at all!

However a company gets there and strives to answer the G-F need, taste cannot be ignored. Too many original products had a cardboardy consistency. Thankfully, those days are pretty much ancient history. Health beckons, but products get repurchased because they fulfill the taste test or the taste memory.

Keep rolling out the G-F foods.

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How Large Can the G-F Letters Get?

Jan 25

Posted by admin in food universe, gluten-free, health

With our fancy computers and tablets, we can easily control the size of type and fonts. It seems brand marketers and store managers have figured out that small G’s or GF markings are not sufficient to help purchasers select gluten-free products. Each grocery store visit seems to unearth another product that shouts out in big, bold letters that the food contained in the particular bag is gluten-free. Now you see it; buy it.

Branding is funny that way. Little shelf markings or aisle headers announcing the GF products does not seem sufficient as grocers are looking to enhance their product lineup. Popcorn really does not need the label, but marketers say, why not? Those who cannot have any gluten product need to be assured that a particular item is not made in an environment with other foods that could contaminate the gut. That’s a different commentary. The GF numbers for those with disease or merely conscious of their gluten intolerance are driving up sales and increasing marketing efforts.

One of the ironies of such markings are that unit pricing becomes hard to read. There are so many tabs and tags on the shelf trying to direct your eye toward the store’s latest product, it’s difficult to figure out how much this lemon wafer (GF) is in comparison to the one (GF) on the shelf below. The former GF wasteland has become a waist land as there are some people who believe going GF will help them lose weight. This has been disputed before and is getting a lot of attention again.

Those who need to follow such a diet should take advantage of the many books that separate out the foods and even help with recipes. Here’s one I just received the Complete Gluten-Free Diet & Nutrition Guide. What makes this book easy to use for anyone that has a medical need as with Celiac disease, is the amount of  helpful information. For anyone who needs to watch his gluten intake, the book has an easy to follow 30-day meal plan included with the recipes.GFbook51CGkX5TM4L._SL500_AA300_

I’m always a little mystified by people who complain of numerous stomach issues but have not considered the various possibilities of discomfort. Taking gluten out of one’s diet is an easy comfort test case.

Marketing an issue which has become so popular among health reporters has helped consumers find materials and foods that make their lifestyles easier to digest.

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Trends, trends, and more trends

Jan 16

Posted by admin in chocolate, gluten-free

It’s that time of the year when the Fancy Food Show rolls out the latest products for its West Coast audience in San Francisco. It’s always fun to see what’s on the showroom floor as these products will be lining our gourmet shops before too long. Some, of course, have already met a wonderful audience, and the companies are at the show to line up new sales venues.

Let’s just look at desserts and see if there is anything tantalizing our taste buds. It has been a year when manufacturers understood the dark chocolate numbers. As we saw more such high cocoa bars, we also started to see more flavor intensifiers such as sea salt and citrus. Yes, ironically as citrus prices have escalated due to extreme weather conditions, it is the year of citrus as a major add-on for the confection industry. Lemon and orange continue to lead the flavor profile.

As we’ve noted, the gluten-free market has expanded beyond the specialty store into the everyday market as well. G-F desserts are becoming an important go-to section that recognizes man cannot live by protein alone. Lemon, by the way, has become a major player for this market shopper, too. G-F desserts are becoming more adventuresome, such as chocolate fudge cake or cheesecake making a noble statement. choccake

Don’t forget the explosion in chips as veggie chips continue to demand more market shelf. When was the last time you tried to go into a market to grab a chip snack of sorts only to stand and stare and read labels for what seems to be an interminable time? Welcome to the long, evolving chip aisle as sea salt and vinegar dominate the possibilities. Little companies are entering the space, too with specialty products that announce their flavors and the all-important phrase: Gluten-Free.

One fact about these types of trends, they are not outlandish nor far-stretched; they appear to be survivors.

These are concepts we can live with!

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Gluten-Free Beers: Getting Ready for the Holidays

Nov 22

Posted by admin in alcohol, gluten-free

It’s been almost a year since I went looking for G-F beers and was told by several retailers that they existed, but they were difficult to get and no one bought them anyway. Whew, what a difference a year makes! This comment applies well to the entire G-F marketplace as so many stores, at a range of price points, have expanded their gluten-free offerings. Some organize the aisles with a section reserved for these products and some merely put distinct markings on the shelf tag for your eye to catch the news.

Then there is the overall beer market. When Anheuser-Busch started playing in the space, you know the numerical analysis supports what we recognize as a growing market space. Add a few smaller brewers into the rice and sorghum mix and you have real possibilities. The other day I noticed a shelf at a store that pronounced “zero” beers in that category a year ago now proclaim, yes, we have 3 distinct G-F beers! They still do not carry the wide assortment of Green’s. Remember not everyone needs a major disease to cut back on their gluten. Gluten intolerance and a range of allergens drive a significant number of shoppers into this growing space. As more artisan brewers enter this space, the shelves will need bigger markers! nutleft

So how does this stuff taste? Beer evokes all types of responses from individuals including those who quickly dismiss the taste of a beer as something they want no part of. The G-F beers I’ve tried, as long as they have been served properly chilled, are refreshing and pair well with a variety of foods. No, they do not rival the fresh from the hops taste you get from a long pull of draft, but someday they may be popular enough to convert a new legion of followers. Since I try numerous beers and enjoy a lighter, crisper taste, I find that these do surprisingly well against many of the other brews that line my refrigerator walls.

Not everyone serves wine with their turkey holiday. These are worth having on hand for those who might prefer or need a G-F brew!

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Popsicles and More-

Oct 27

Posted by admin in gluten-free, healthy eating, lifestyle, news, wine

I know it feels like winter is nudging us to bundle up, but some food trends are seasonless. As we noted with the recent first look at food and beverage trends, some ideas are follow-ups to last year’s scouting reports. Take popsicles, for instance, although just saying the word sends a chill down my bundled up body, we saw grocers and restaurants play with the concept with all types of creative flavors. Let’s continue with the Baum & Whiteman trend list and see their thoughts for this coming year.

–Popsicles going global and artisan–and what it means. We have to give the company credit for talking about this in their 2008 trend report even though we didn’t see the concept move from niche market space until this past year with an assortment of fruit-filled Mexican icepops (paletas) in fun flavors. So what’s next? They predict that flavors will continue to intensify just as cocktails did this year and that more of these specialty pop shops will appear as they introduce customers to more flavors with texture.paletas-su-682708-l

–Making Customers Unwelcome. That’s a strange category for a company whose business depends on helping restaurants thrive. Yet we’ve already seen signs of this trend with restaurants accepting reservations with a time limit as in “we have another party that needs that table within an hour and a half.” Or the corollary, the no reservation policy. New York was always the home of the No Credit Card sign, but that trend has proliferated as has the expanded wine by the glass list at skyrocketed prices.

–How Does Your Garden Grow, Mrs. Obama? Good question as First Lady Michelle Obama has made us all more farm market conscious and chefs have joined the grow your own concept, but many fast food restaurants translated healthy with using fresh foods but driving up the calorie count with ingredients such as gobs of cheese. Expect to see more chef gardens, more chefs helping in the schools, and an even greater emphasis on local. It seems no matter where you travel, you see signs asking customers to support local growers and businesses. A smart move.

–Breakfast All the Time.  When the economy was at its lowest levels, the food treat was breakfast food and breakfast business boomed. More restaurants expanded breakfast menus and all-day breakfast became more prevalent. Now, Baum and Whiteman believe we’ll see certain foods jump to a more mainstream position such as soft, slow-cooked eggs. This is an opportunity for high-end restaurants to skip the sauce and top the expensive dish with an egg which oozes its own sauce.

–Grits. They say grits will “leap from a morning food to an all-purpose starch.” Not only are we already seeing more grits on menus, we see restaurants such as Bubby’s in New York tout where their special grits come from (South Carolina). The consultants believe that the Southern food influence will spread and they even speculate that shrimp and grits will become the food of the year!

Other trends they note are some we have already seen: A rise in gluten-free foods, more healthy menus that denote less sodium or no high fructose corn syrup. They call this category “free-from” foods. So many more concepts. Here’s a little teaser:

Wife-swapping. Check back to find out how Baum and Whiteman relate that category to restaurants!

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The Popcorn Invasion

Oct 21

Posted by admin in gluten-free, lifestyle

Maybe it’s because so many people are watching their wheat intake, whether intolerant of gluten or not, or it’s a seasonal thing, but have you seen the explosion of packaged popcorn products?

Not one to shy away from a treat or a sweet, I’ve always called popcorn my go-to snack or a late-night indulgence. I’ve recently discovered no two packages, regardless of so-called ingredients or information, are remotely the same. Yes, I know how to take kernels and make a fresh bag of the hot treat, but try to do that in an airplane lounge and see what happens! At this time of the year, quick shops, gift stores, and concessionaires get most of my corny dollars as travel-work season is in full spring!

What’s not to like? First of all, a bag with ounces of unpopped kernels is a huge disappointment. Not uncommon, but a disappointment. How about the kettle corn market with a full-range of options from sweet and sticky to just the right amount of sugar and salt. My preference is for sea salt which has a tighter grip of on the caramelized kernels. Trust me I am well on my way to being a contestant on “Who’s Got the Best Popcorn”!

Once you find a commercial product you like, you may think of Nirvana. Name a city and someone is likely to boast about its old-fashioned popcorn store. In Chicago the shout-out goes to the Garrett Popcorn Shops, Kansas City echoes a chant for Topsy’s, and the list goes on. Then there’s Costco with its own super-sized kettlecorn bags from Popcorn, Indiana. I have to admit this was my favorite kettle corn, until I discovered the secret to mushroom corn.

No, I have not messed up my vegetables nor have I taken a fast train to Fantasyland. Rather I’ve discovered a product with few equals. Go ahead, test me–bring ‘em on. The clear winner, The Big Popper, (store and online purchases) starts with mushroom corn and creates a full line of specialty products. My tastes are not solved inexpensively, but I have never purchased a bag so heavy as in filled with real popped corn nor one that keeps its promise to the end. No little remnants of pleasure that get stuck in your teeth, but true uniformity from top to bottom.Popper 2(1)

Don’t worry if kettle corn (no matter how you spell it) is not to your liking. There are plenty of other flavors to convince you to get back on the popcorn highway. With the upcoming holidays, popcorn manages to be a popular treat.  As if you need an excuse!

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Popularity Contest with New Contestants: GF

Oct 15

Posted by admin in gluten-free, lifestyle

It’s hard to believe how mainstream gluten-free products have become. Check out the new marketing approaches and the number of stores that want a piece of the action. My little local go-to grocery store, all of a sudden, has numerous GF products. I was curious and spoke to the manager. She smiled as she said they had lots of requests to carry more of these foods. Interesting. Upon close inspection, they have a little of this and that and even have a few items marked “Sale.”

Whoa. GF products in a sale category? Wait, there’s more of this unusual news. Shopping tracking now follows the GF line and sends out coupons of similar items with reduced prices. GF Coupons, what is the world coming to? Maybe recognition that this market space is bigger than anticipated and continuing to grow.

Look at the bread category. Tapioca bread now has numerous rivals as Udi’s spreads its wings across the country. This bread actually toasts! How about a baker that just wants to make good bread and believes there are too many additives in the current production line. Losing the wheat, of course, changes the consistency but those who opt for the GF bread can now find multiple solutions that meet fiber needs.udiswebsite_category_icon.php

The market category continues to rise just as its numerous bread and baking products increase and garner attention. Taste no longer serves as an impediment as improvements continue to draw more consumers into the GF space. Not just grocers but more restaurants are offering choices. Wildfire, part of the Lettuce Entertain You family, continues to reach out to the diner with ever-changing promotions. Wine and GF in the same sentence. Lovely.

The November Chicago-based wine dinner partnership with the University of Chicago Celiac Disease Center enables diners to enjoy themselves and share part of the dining cost with the Center. The Virginia location is doing a 3-course GF lunch and dinner promotion in early November.

So many changes in understanding what is in our food and how it affects us. Fortunately, the marketplace is starting to be a major contributor to healthy eating.

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Going Mainstream: Gluten-Free

Sep 21

Posted by admin in food universe, gluten-free

So much has been written and talked about recently how the G-F lifestyle is the new approach to eating or dieting. The dieting claim was quickly dismissed, but there are still those talking about the energy boost from eliminating gluten from one’s diet. Of course, there are those who need to eliminate gluten, those with Celiac Disease and some with other auto-immune issues. Their needs are not trendy nor lifestyle driven, but medically sound responses to health issues.

G-F as a mainstream discussion! Whew, who woulda figured that! For some, substituting G-F bread/starch products does the trick, and the new energy high and stomach relief are accurate signals that a simple food-driven switch proves valuable. If you study the grocery aisles, you’ll quickly realize that markets, even small ones, have figured out they need to stock at least some of the newly-found bounty of product choices. Product growth has clearly been documented, and seems to be prevalent throughout the shopping experience and no longer limited to a small section of an aisle. Some stores make it easy either by tag identification (Whole Foods) or by providing a master list (Trader Joe’s) of these products. Just wait as the product numbers continue to grow and more people find relief from G-F foods.

Every once in a while a book finds its way to my desk and is so chock full of information that it needs a major mention. From the author of the 1,000 Gluten-Free Recipes comes a more manageable tome entitled 100 Best Gluten-Free Recipes. Carol Fenster’s latest book makes the switch over to G-F an easy, understandable transition. For those already following this approach, the recipes and alternate suggestions make cooking fun again. No longer does an adherent have to skip pies, cakes, or pizza. All the details are well-written and easy-to-follow. For those new to a gluten-free existence or those looking to substitute parts of their meals, they have an almost immediate understanding of how to make changes. Challenges can quickly be eliminated and become solutions.9780470475836.pdf

BTW, have you noticed the increase in restaurants serving G-F dishes? How about the pizza parlor getting in on the bandwagon! That makes dining out an ever more approachable existence.

For those who have struggled with recipes or finding the right foods, so much has changed. The growth in the industry has proven itself a mainstream contender.

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