inStore - July/August 2014 - 35
shopper demographics
Last August, the FDA released its final ruling and criteria that must be
followed when making a gluten-free claim. Wegmans nutritionist Trish
Kazacos, RD, points out that "not only does a food need to be made from
gluten-free ingredients, but the food must have less than 20 parts per
million of gluten from inadvertent cross contact. To visualize what 20
parts per million of gluten would look like, imagine a 1-oz slice of regular
bread broken into 7,030 tiny crumbs. Just one of those tiny crumbs is
the equivalent of 20 parts per million of gluten." Wegmans welcomes
the FDA ruling. "We are very pleased. Up until now, companies were
using different definitions when making a gluten-free claim. Now we
have a common set of criteria that the whole food industry must follow,
which hopefully will make it easier for customers to identify gluten-free
options," Kazacos says.
To avoid any confusion, signs in the prepared food cases were
changed from saying "No Gluten Ingredients" to "Made with No GlutenContaining Ingredients." Wegmans staff has been trained to understand
and talk with customers about the distinction between claiming a food
is "gluten-free" and "Made with No Gluten-Containing Ingredients."
"Our mission is to change the way
consumers think about breads."
Jenny Marino, president and chief executive officer of Angelic Bakehouse
In other product categories, Angelic Bakehouse, a leading producer of
sprouted whole grain products, has expanded its national distribution
to include Sprouts Farmers Market, known for offering fresh, natural
and organic foods at great prices, Sprouts Farmers Market locations are
currently carrying nine SKUs of the Angelic Bakehouse line, including
the company's newest product, Flatzza crusts, a sprouted whole grain,
ready-made pizza crust.
Angelic Bakehouse products are available in Sprouts Farmers Market
locations across nine states, including California, Arizona, Nevada, New
Mexico, Utah, Colorado, Kansas, Nebraska and Texas.
VISIT GA
GARDNERPIE.COM
330.245.2030 for more information
or call 330 245
http://www.GARDNERPIE.COM
inStore - July/August 2014
Table of Contents for the Digital Edition of inStore - July/August 2014
inStore - July/August 2014
Editor's Note - Healthy Lifestyles
What's in store for March + April
Table of Contents
News - On Our Radar
Consumer Insights - Trending: Cookies
Trending - Deli Salads
Supplements to Your Traditional Offerings
Pasta Salads
Consumer Trends - Consider Lower Sodium
Shopper Demographics - The Healthy Lifestyle Consumer
Regulating Trans Fats
The Super Bowl - Football Parties
Merchandising Tips
Valentine's Day - Maximizing Sales
Ideas for Increasing Your Valentine’s Day Sales
Fondue - Double Dip
Packaging Spotlight - Rotisserie Chicken
Product Trends - First to Market
Product Showcase/Ad Index
Next Up: Easter and Purchasing Triggers
inStore - July/August 2014 - inStore - July/August 2014
inStore - July/August 2014 - 2
inStore - July/August 2014 - Editor's Note - Healthy Lifestyles
inStore - July/August 2014 - 4
inStore - July/August 2014 - 5
inStore - July/August 2014 - What's in store for March + April
inStore - July/August 2014 - 7
inStore - July/August 2014 - Table of Contents
inStore - July/August 2014 - 9
inStore - July/August 2014 - News - On Our Radar
inStore - July/August 2014 - 11
inStore - July/August 2014 - Consumer Insights - Trending: Cookies
inStore - July/August 2014 - 13
inStore - July/August 2014 - 14
inStore - July/August 2014 - 15
inStore - July/August 2014 - 16
inStore - July/August 2014 - 17
inStore - July/August 2014 - Trending - Deli Salads
inStore - July/August 2014 - 19
inStore - July/August 2014 - Supplements to Your Traditional Offerings
inStore - July/August 2014 - 21
inStore - July/August 2014 - Pasta Salads
inStore - July/August 2014 - 23
inStore - July/August 2014 - Consumer Trends - Consider Lower Sodium
inStore - July/August 2014 - 25
inStore - July/August 2014 - Shopper Demographics - The Healthy Lifestyle Consumer
inStore - July/August 2014 - 27
inStore - July/August 2014 - 28
inStore - July/August 2014 - 29
inStore - July/August 2014 - 30
inStore - July/August 2014 - 31
inStore - July/August 2014 - 32
inStore - July/August 2014 - 33
inStore - July/August 2014 - 34
inStore - July/August 2014 - 35
inStore - July/August 2014 - Regulating Trans Fats
inStore - July/August 2014 - 37
inStore - July/August 2014 - The Super Bowl - Football Parties
inStore - July/August 2014 - 39
inStore - July/August 2014 - 40
inStore - July/August 2014 - Merchandising Tips
inStore - July/August 2014 - 42
inStore - July/August 2014 - 43
inStore - July/August 2014 - Valentine's Day - Maximizing Sales
inStore - July/August 2014 - Ideas for Increasing Your Valentine’s Day Sales
inStore - July/August 2014 - 46
inStore - July/August 2014 - 47
inStore - July/August 2014 - 48
inStore - July/August 2014 - 49
inStore - July/August 2014 - Fondue - Double Dip
inStore - July/August 2014 - 51
inStore - July/August 2014 - 52
inStore - July/August 2014 - 53
inStore - July/August 2014 - Packaging Spotlight - Rotisserie Chicken
inStore - July/August 2014 - 55
inStore - July/August 2014 - Product Trends - First to Market
inStore - July/August 2014 - Product Showcase/Ad Index
inStore - July/August 2014 - Next Up: Easter and Purchasing Triggers
inStore - July/August 2014 - 59
inStore - July/August 2014 - 60
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