Perdue Foodservice is proud to announce its partnership with The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services. All PERDUE® deli turkey breast meat and turkey breast roasts are now Certified Gluten-Free and recognized by the Gluten Intolerance Group’s Gluten-Free Certification Organization. Perdue understands the importance of fresh, nutritious menu offerings that respond to special needs and personal preferences like gluten intolerance.

“At Perdue, it is important for us to provide proteins that meet demand from consumers with special dietary needs. We’ve been providing gluten-free turkey options with our HARVESTLAND^® brand, and we are thrilled to expand our offerings to include PERDUE® brand deli turkey breast meat and turkey breast roasts as well,” said Gary Nennstiehl, director of turkey product marketing for Perdue Foodservice. “With the increasing demand for gluten-free food options, we are happy to bring something new to the table.”

From ready-to-cook roasts to fully cooked carving meat, all PERDUE® turkey breast roasts and deli turkey breast meat are now Certified Gluten-Free! This could mean more profits for foodservice operators, as many consumers are willing to pay more for high-quality gluten-free products that have a better taste and texture compared to those products available in previous years.¹ Gluten-free food sales reached $8.8 billion in 2014, representing an increase of 63% from 2012 to 2014.² Mintel estimates that at current prices, the category will achieve $14.2 billion in sales in 2017.²

Many consumers continue to perceive gluten-free products as preferable. It is these consumers, not those who have to eat a gluten-free diet for medical reasons, who are driving market growth.¹ The preference toward gluten free is reflected in NPD’s finding that only 25% of those living in gluten-free homes say celiac disease or gluten sensitivity is the main reason for choosing gluten-free products.³

Whether the starring ingredient or combined with other gluten-free foods like fresh vegetables and gluten-free pasta, PERDUE® brand gluten-free turkey breasts can be prepared in a variety of ways to meet the demand of consumers cutting down on or avoiding gluten completely. For more information on Perdue Foodservice brands, please visit www.PerdueFoodservice.com or call 1-888-737-3832.

 

¹ Mintel, “Non-Celiacs Drive Gluten-Free Market Growth,” 11/21/14

² Mintel, “Gluten-Free Foods,” US, September 2014

³ NPD Group, “Consumers Generally View Gluten Free Diet as Healthy For Everyone, Reports NPD,” 5/28/14

 

Ground Breaker Brewing is pleased to announce the release of Luella, a Belgian-style pale ale. Luella was brewed to be enjoyed as spring transitions into summer. In the tradition of a Belgian pale ale, Luella finishes dry but offers a perceived candy sweetness with aromas of grape and bread, spice from a late addition of Sterling hops, and a bit of Belgian funkiness to round it out. Luella finishes at 5.7% ABV with only 22 IBUs.

The idea for Luella began with the simple question of what kind of beer we would want to drink this summer. We knew we wanted to make something very different from what we already offer, but we weren’t sure what that should be. On bottling days we discussed aromas, flavors, and ingredients until we settled on something we liked the sound of, a Belgian pale ale. It’s a first for us, and it’s something we’re very excited to share. The name Luella comes from Luella Love, who started Love Farm with her husband John in 1905.

Luella will be released in our pub on Wednesday, April 8th, with a Belgian-inspired menu. During the release, Ground Breaker Gastropub will be offering a Belgian-style beer flight featuring Luella, our last keg of St. Denny, and two variations of Luella, one aged with apricots and one aged with currants.

About Ground Breaker Brewing

Ground Breaker Brewing is a dedicated gluten-free craft brewery and gastropub founded in 2011. Ground Breaker Brewing’s facility is entirely gluten-free; no gluten is allowed on the premises. The gastropub is located at 2030 SE 7th Ave., Portland, OR. Ground Breaker’s beers are distributed in OR, WA, ID, and BC and AB in Canada.
http://www.groundbreakerbrewing.com/

www.facebook.com/groundbreakerbrewing

Parker Kligerman has raced on several different NASCAR circuits, including the highest level Sprint Cup Series. He is also a television personality, having done work for NBC Sports’ NASCAR America. When Parker was diagnosed with celiac disease in 2010, his life changed for the better. Until that point, he was living in a fog and constantly feeling sick. A fellow driver recommended that he get tested for celiac, which ultimately allowed Parker to get back to his energetic and healthy lifestyle. Now, Parker has made it his mission to spread the word about celiac disease and to show people that a gluten-free lifestyle can include delicious food choices and a variety of options at their favorite restaurants.

GIG is happy to announce that we will be backing Parker in his efforts to raise awareness and we are proud to be a sponsor of the Gluten-Free Car. We see the Gluten-Free Car as becoming a symbol for the gluten-free community; turning the spotlight on delicious foods, promoting safe dining experiences, and bringing recognition to those manufacturer sponsors that the everyday consumer may know but may not associate with the special-diet market. We are hoping that you will join Parker and GIG on this quest.

To learn more about Parker’s vision and how you can help him in bringing awareness of gluten-free to a global audience, please fill out a Request Information form or inquire by e-mail to Chris.Rich@gluten.org. You can also follow Parker’s season using #PKrace4GF.

Auburn, Wash. (March 16, 2015) – The Gluten-Free Certification Organization (GFCO), an Industry program of the Gluten Intolerance Group (GIG), is excited to welcome MillerCoors to the growing list of companies who have partnered with GIG to provide certified options for those living the gluten-free lifestyle. This February, MillerCoors introduced Coors Peak, a new, naturally gluten-free copper lager made with 100 percent all natural ingredients, to the Seattle and Portland metropolitan areas. Coors Peak has been crafted and brewed to meet the specific gluten-free standards established by GFCO, a leader in gluten-free product and manufacturing certifications.

“We were inspired to create Coors Peak in response to the increasing number of drinkers living a gluten-free lifestyle,” said David Kroll, MillerCoors vice president of insights and innovations. “There are five years of research, testing and refinement behind this beer and we are thrilled to partner with the Gluten Intolerance Group to certify that Coors Peak is safe for gluten-free drinkers.”

Coors Peak is brewed with 100 percent natural ingredients including a unique rice malt that transforms the rice grain and gives the copper lager a smooth and full-flavored taste. Coors Peak retains the depth and complexity of barley-based beers while remaining naturally gluten-free. Each new batch is tested to ensure that the level of gluten proteins is below 5ppm. Coors Peak is available in six and 12-pack bottles at grocery stores and also select bars and restaurants in the Seattle and Portland metropolitan areas. For more information, visit www.CoorsPeak.com.

“We’re so happy that we’ve had the chance to support MillerCoors in bringing Coors Peak to the gluten-free community,” says Channon Quinn, Director of Industry Programs with GIG. “The steps that they have taken to assure that the strictest standards are met, including production in an entirely separate area to reduce the risk of cross-contamination, shows their commitment to providing a quality product to what is becoming a mainstream, gluten-free population.”

GIG’s Gluten-Free Certification Organization (GFCO) is a leader in the verification of quality, integrity, and purity of gluten-free products. One of the top certification programs in the world, GFCO inspects products and manufacturing facilities for gluten, in an effort to maintain strict industry standards.  The GFCO “GF circle” logo has become the mark of trust that gluten-free consumers look for on food packaging to provide the self-assurance that the product is safe for them.

 

About MillerCoors
Built on a foundation of great beer brands and nearly 300 years of brewing heritage, MillerCoors continues the commitment of its founders to brew the highest quality beers.  MillerCoors is the second-largest beer company in the United States, capturing nearly 30 percent of beer sales in the U.S. and Puerto Rico.  Led by two of the best-selling beers in the industry, MillerCoors has a broad portfolio of brands across every major industry segment.  The portfolio is led by the company’s premium light brands: Coors Light, Miller Lite and Miller64.  Coors Light, the World’s Most Refreshing Beer, offers consumers refreshment as cold as the Rockies.  Miller Lite established the American light beer category in 1975, offering beer drinkers a light beer that tastes like beer should.  Miller64 is 64 calories of crisp, light taste that complements a balanced lifestyle. MillerCoors brews premium beers Coors Banquet and Miller Genuine Draft, and economy brands Miller High Life and Keystone Light.  Tenth and Blake Beer Company, the MillerCoors craft and import division, imports Peroni Nastro Azzurro, Pilsner Urquell and Grolsch, and features craft brews from the Jacob Leinenkugel Brewing Company, Blue Moon Brewing Company and the Blitz-Weinhard Brewing Company.  MillerCoors operates eight major breweries in the U.S., as well as the Leinenkugel’s craft brewery in Chippewa Falls, Wisc., and two microbreweries, the Tenth Street Brewery in Milwaukee and the Blue Moon Brewing Company at Coors Field in Denver.  The MillerCoors vision is to create the best beer company in America through great people changing the way America enjoys beer. MillerCoors builds its brands the right way through brewing quality, responsible marketing and sustainable environmental and community impact.  MillerCoors is a joint venture of SABMiller plc and Molson Coors Brewing Company.  Learn more at MillerCoors.com, at facebook.com/MillerCoors or on Twitter through @MillerCoors.

University of Chicago receives gluten-free accreditation

Only academic institution in U.S. to have hospital and campus facilities certified

 

The University of Chicago has received certification from the Gluten Intolerance Group’s Gluten-Free Food Service (GFFS) Accreditation Program for its medical center and campus food service operations. The designation makes UChicago one of three medical centers in the United States to carry the accreditation, and the only academic institution to do so for both its hospital and campus facilities.

 

The GFFS designation, the leading such program in the world, certifies that University of Chicago Dining Services staff are equipped to safely prepare and serve gluten-free meals and food items to inpatients in the Center for Care and Discovery, Mitchell Hospital and Comer Children’s Hospital; visitors at the Duchossois Center for Advanced Medicine (DCAM) outpatient clinic; and students and visitors at the Cathey Dining Commons.

 

The effort was spearheaded by the University of Chicago Celiac Disease Center, which is an international center of excellence that conducts research and provides comprehensive treatment, diagnosis, and education for both adult and pediatric patients with celiac disease. Celiac is an autoimmune disease that results in damage to the lining of the small intestine when someone eats foods containing gluten, a protein found in wheat, rye and barley.

 

“Our Center has long been known for its expertise and leadership in research and diagnosis of celiac disease, but just as important is being able to walk the walk when it comes to its treatment: the gluten-free diet,” said Carol Shilson, Executive Director of the Celiac Disease Center. “We are thrilled that the campus has now followed the hospital’s lead in providing best-in-class, tasty, safe and reliable food for those with celiac disease.”

 

University of Chicago Medicine Dining Services, provided by Aramark, began the certification process when Aramark took over as the medical center’s food service provider in April 2014. Gluten-free meals for the medical center’s three inpatient facilities are prepared in a dedicated kitchen with separate equipment and food storage areas.

 

In the gluten-free kitchen, all ingredients are carefully screened and verified with vendors, and staff members are trained to safely prepare meals and avoid potential cross-contamination with any food items that may contain gluten.

 

Inpatient floors in the three hospitals and the outpatient procedure areas are also stocked with gluten-free items for patients who need to take medications with food or need something to eat after a medical procedure.

 

Meanwhile, the university’s Cathey student dining hall features a dedicated gluten-free station with separate preparation and serving areas. The dining hall underwent the same certification procedures as the medical facilities.

 

As part of maintaining the GFFS certification, licensed dietitians conduct ongoing quality control monitoring for all food preparation activities. Any breaches of protocol are addressed through a formal remediation process to correct training issues or problems with preparation procedures. Inspectors from the Gluten Intolerance Group (GIG) also conduct periodic, unannounced visits to evaluate procedures and provide guidance.

 

“GIG is proud to be partnering with the University of Chicago and applauds their work in making gluten-free dining a priority for all those who visit, from its staff, students, guests and patients,” said Cynthia Kupper, Executive Director of the Gluten Intolerance Group. “Using the ‘Best Practices’ guidelines in the Gluten-Free Food Service Certification program assures everyone a healthy dining experience.”

 

The gluten-free station at the outpatient DCAM cafeteria will be further expanded as part of ongoing renovations, which are expected to finish in January 2015. The university also plans to include a dedicated gluten-free station in its new Campus North dining hall, expected to open in 2016.

 

The University of Chicago Celiac Disease Center is an international center of excellence providing comprehensive patient and professional education, expert diagnosis and treatment for both children and adults, groundbreaking bench and clinical research, and active leadership in advocacy efforts. The Celiac Disease Center is part of the University of Chicago, a 501(c)(3) nonprofit organization. Find out more at cureceliacdisease.org.

 

The Gluten Intolerance Group, also known as GIG, is a 501(c)(3) non-profit organization dedicated to supporting persons with gluten intolerances, celiac disease, dermatitis herpetiformis, and other gluten sensitivities, through consumer and industry services and programs that positively promote healthy lives. Gluten-Free Food Service (GFFS) is a management accreditation program designed to work with all types of food service establishments that serve gluten-free consumers. This program uses training and management strategies to teach employees proper techniques for gluten-free food preparation. Find out more at gluten.net.