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Showing posts with label food labeling regulations. Show all posts
Showing posts with label food labeling regulations. Show all posts

Saturday, October 9, 2010

gobble gobble, gluten free of course!

turkey, originally uploaded by mellowfood
it's Thanksgiving weekend here in Canada, and to all our Canadian readers we would like to extend a very Happy Thanksgiving to you all. if you are new to planning and preparing a gluten free traditional turkey dinner, you may want to check out a post we did last year with our mom's best gluten free turkey dinner recipe, instructions and ingredient suggestions. you can read the recipe here. if you are cooking your turkey dinner for guests who are gluten free, then you might also want to read our post on gluten free entertaining with some important do's and don'ts. feel free to email us if you have any questions. we'd also love to hear your recipes for a gluten free traditional meal! happy thanksgiving everyone!  Andrea + Robyn.



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Friday, January 15, 2010

gluten free, technically speaking

starbucks coffee, originally uploaded by ]babi].
another gluten free day surrounded by cupcakes, cookies, sandwiches, pizza. all things off limits. every day in the line up at Starbucks, I think to myself ‘I just want to be able to order a muffin or a sandwich or a cookie’ and ‘why isn’t gluten free more commonly available?’. Starbucks in the U.S. recently began offering a gluten free valencia orange cake. shortly thereafter, the product was discontinued due to lack of sales. fellow blogger, gluten-freeliving posted an article about it and raises some great points on the issue of supply and demand when it comes to gluten free. typically by this point I have held up the line in deep thought while staring at the cupcakes.

is there a gluten free market at all? an article published by allbusiness.com discusses overall trends in marketing gluten free products, emerging regulations on how to define and label gluten free, and a brief overview of gluten free demand. while I find it striking that the article paints such a positive and balanced picture of the gluten free marketplace, there are a few good points raised and provides a different perspective to the gluten free subject.

clearly there is demand, and well documented demand that is ever increasing from people who benefit from a gluten free diet such as those with celiac disease, autism, MS or attention  deficit disorder. however, I do not see grocery stores running out to create gluten free grocery sections as the article may suggest. but many are creating gluten free lists on their websites or in printed brochures, and amendments to food labeling regulations in Canada, and the U.S. Food and Drug Administration's proposal to legally define ‘gluten free’ promises more certainty for consumers and retailers on how to go gluten free.

according to Joey Restaurants (see previous blog post), the gluten free menu was developed out of increased demand from their customers. perhaps as allbusiness.com suggests, other mainstream food manufacturers will likely want to release gluten free varieties of their products simply to compete with General Mills.

according to the food navigator, as of 2006, the gluten free market was worth $700 million and was projected to reach 1.7 billion by 2010. despite the strong performance, major food marketers have largely not entered the market. the slow progress could mean that companies are reluctant to invest in research and product development until fixed regulations for gluten free are in place.

the Canadian Food and Drug Regulations administered by Health Canada, require that most prepackaged foods include an ingredient listing label in decreasing order of proportion. however, some ingredients are currently exempt from declaration in the list of ingredients including seasoning and flour. 

Health Canada recently developed amendments to the Regulations to enhance labeling requirements for specific priority allergens, including gluten sources and sulphites contained in prepackaged foods sold in Canada. the gluten source will need to be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt. 

the Canadian Food and Inspection Agency enforces Canada's labeling laws and also works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. 

hopefully with clearer guidelines on labeling sources of gluten and a growing demand for gluten free products, I might soon be able to enjoy a gluten free muffin (or perhaps a health bar?) at Starbucks.  Robyn

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Tuesday, December 15, 2009

gluten free product updates: general mills and l'ancetre cheese

label, originally uploaded by cuttleone.
andrea and I regularly contact companies, restaurants and bakeries to ensure that the products we recommend are gluten free from the ingredients used to the way the product is produced and handled. two updates we would like to provide to our readers are for L'Ancetre cheese and General Mills gluten free baking and cereal products.

we were a bit disappointed to hear back from General Mills that the products we featured in november are only available in the U.S. however, andrea and I are working to lobby such companies to encourage more wide spread availability of gluten free products such as these. part of the research we are undertaking currently is to explore the differences in food regulations between Canada and the U.S. that may have an effect on what products are allowed to be sold in Canada under the label of 'gluten free'.

we were, however, thrilled to hear back from L'Ancetre cheese in Montreal that all of their cheeses are gluten free with the exception of two products that may contain gluten: the organic emmental and the organic parmesan. L'Ancetre indicated that it is the bacterial culture in these two products that may contain gluten, but they are working to find new cultures to ensure that all of their product line is gluten free. fantastic!  Robyn.


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Showing posts with label food labeling regulations. Show all posts
Showing posts with label food labeling regulations. Show all posts

Saturday, October 9, 2010

gobble gobble, gluten free of course!

turkey, originally uploaded by mellowfood
it's Thanksgiving weekend here in Canada, and to all our Canadian readers we would like to extend a very Happy Thanksgiving to you all. if you are new to planning and preparing a gluten free traditional turkey dinner, you may want to check out a post we did last year with our mom's best gluten free turkey dinner recipe, instructions and ingredient suggestions. you can read the recipe here. if you are cooking your turkey dinner for guests who are gluten free, then you might also want to read our post on gluten free entertaining with some important do's and don'ts. feel free to email us if you have any questions. we'd also love to hear your recipes for a gluten free traditional meal! happy thanksgiving everyone!  Andrea + Robyn.



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Friday, January 15, 2010

gluten free, technically speaking

starbucks coffee, originally uploaded by ]babi].
another gluten free day surrounded by cupcakes, cookies, sandwiches, pizza. all things off limits. every day in the line up at Starbucks, I think to myself ‘I just want to be able to order a muffin or a sandwich or a cookie’ and ‘why isn’t gluten free more commonly available?’. Starbucks in the U.S. recently began offering a gluten free valencia orange cake. shortly thereafter, the product was discontinued due to lack of sales. fellow blogger, gluten-freeliving posted an article about it and raises some great points on the issue of supply and demand when it comes to gluten free. typically by this point I have held up the line in deep thought while staring at the cupcakes.

is there a gluten free market at all? an article published by allbusiness.com discusses overall trends in marketing gluten free products, emerging regulations on how to define and label gluten free, and a brief overview of gluten free demand. while I find it striking that the article paints such a positive and balanced picture of the gluten free marketplace, there are a few good points raised and provides a different perspective to the gluten free subject.

clearly there is demand, and well documented demand that is ever increasing from people who benefit from a gluten free diet such as those with celiac disease, autism, MS or attention  deficit disorder. however, I do not see grocery stores running out to create gluten free grocery sections as the article may suggest. but many are creating gluten free lists on their websites or in printed brochures, and amendments to food labeling regulations in Canada, and the U.S. Food and Drug Administration's proposal to legally define ‘gluten free’ promises more certainty for consumers and retailers on how to go gluten free.

according to Joey Restaurants (see previous blog post), the gluten free menu was developed out of increased demand from their customers. perhaps as allbusiness.com suggests, other mainstream food manufacturers will likely want to release gluten free varieties of their products simply to compete with General Mills.

according to the food navigator, as of 2006, the gluten free market was worth $700 million and was projected to reach 1.7 billion by 2010. despite the strong performance, major food marketers have largely not entered the market. the slow progress could mean that companies are reluctant to invest in research and product development until fixed regulations for gluten free are in place.

the Canadian Food and Drug Regulations administered by Health Canada, require that most prepackaged foods include an ingredient listing label in decreasing order of proportion. however, some ingredients are currently exempt from declaration in the list of ingredients including seasoning and flour. 

Health Canada recently developed amendments to the Regulations to enhance labeling requirements for specific priority allergens, including gluten sources and sulphites contained in prepackaged foods sold in Canada. the gluten source will need to be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt. 

the Canadian Food and Inspection Agency enforces Canada's labeling laws and also works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. 

hopefully with clearer guidelines on labeling sources of gluten and a growing demand for gluten free products, I might soon be able to enjoy a gluten free muffin (or perhaps a health bar?) at Starbucks.  Robyn

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Tuesday, December 15, 2009

gluten free product updates: general mills and l'ancetre cheese

label, originally uploaded by cuttleone.
andrea and I regularly contact companies, restaurants and bakeries to ensure that the products we recommend are gluten free from the ingredients used to the way the product is produced and handled. two updates we would like to provide to our readers are for L'Ancetre cheese and General Mills gluten free baking and cereal products.

we were a bit disappointed to hear back from General Mills that the products we featured in november are only available in the U.S. however, andrea and I are working to lobby such companies to encourage more wide spread availability of gluten free products such as these. part of the research we are undertaking currently is to explore the differences in food regulations between Canada and the U.S. that may have an effect on what products are allowed to be sold in Canada under the label of 'gluten free'.

we were, however, thrilled to hear back from L'Ancetre cheese in Montreal that all of their cheeses are gluten free with the exception of two products that may contain gluten: the organic emmental and the organic parmesan. L'Ancetre indicated that it is the bacterial culture in these two products that may contain gluten, but they are working to find new cultures to ensure that all of their product line is gluten free. fantastic!  Robyn.


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Showing posts with label food labeling regulations. Show all posts
Showing posts with label food labeling regulations. Show all posts

Saturday, October 9, 2010

gobble gobble, gluten free of course!

turkey, originally uploaded by mellowfood
it's Thanksgiving weekend here in Canada, and to all our Canadian readers we would like to extend a very Happy Thanksgiving to you all. if you are new to planning and preparing a gluten free traditional turkey dinner, you may want to check out a post we did last year with our mom's best gluten free turkey dinner recipe, instructions and ingredient suggestions. you can read the recipe here. if you are cooking your turkey dinner for guests who are gluten free, then you might also want to read our post on gluten free entertaining with some important do's and don'ts. feel free to email us if you have any questions. we'd also love to hear your recipes for a gluten free traditional meal! happy thanksgiving everyone!  Andrea + Robyn.



Posted by at No comments:
Labels: , , ,

Friday, January 15, 2010

gluten free, technically speaking

starbucks coffee, originally uploaded by ]babi].
another gluten free day surrounded by cupcakes, cookies, sandwiches, pizza. all things off limits. every day in the line up at Starbucks, I think to myself ‘I just want to be able to order a muffin or a sandwich or a cookie’ and ‘why isn’t gluten free more commonly available?’. Starbucks in the U.S. recently began offering a gluten free valencia orange cake. shortly thereafter, the product was discontinued due to lack of sales. fellow blogger, gluten-freeliving posted an article about it and raises some great points on the issue of supply and demand when it comes to gluten free. typically by this point I have held up the line in deep thought while staring at the cupcakes.

is there a gluten free market at all? an article published by allbusiness.com discusses overall trends in marketing gluten free products, emerging regulations on how to define and label gluten free, and a brief overview of gluten free demand. while I find it striking that the article paints such a positive and balanced picture of the gluten free marketplace, there are a few good points raised and provides a different perspective to the gluten free subject.

clearly there is demand, and well documented demand that is ever increasing from people who benefit from a gluten free diet such as those with celiac disease, autism, MS or attention  deficit disorder. however, I do not see grocery stores running out to create gluten free grocery sections as the article may suggest. but many are creating gluten free lists on their websites or in printed brochures, and amendments to food labeling regulations in Canada, and the U.S. Food and Drug Administration's proposal to legally define ‘gluten free’ promises more certainty for consumers and retailers on how to go gluten free.

according to Joey Restaurants (see previous blog post), the gluten free menu was developed out of increased demand from their customers. perhaps as allbusiness.com suggests, other mainstream food manufacturers will likely want to release gluten free varieties of their products simply to compete with General Mills.

according to the food navigator, as of 2006, the gluten free market was worth $700 million and was projected to reach 1.7 billion by 2010. despite the strong performance, major food marketers have largely not entered the market. the slow progress could mean that companies are reluctant to invest in research and product development until fixed regulations for gluten free are in place.

the Canadian Food and Drug Regulations administered by Health Canada, require that most prepackaged foods include an ingredient listing label in decreasing order of proportion. however, some ingredients are currently exempt from declaration in the list of ingredients including seasoning and flour. 

Health Canada recently developed amendments to the Regulations to enhance labeling requirements for specific priority allergens, including gluten sources and sulphites contained in prepackaged foods sold in Canada. the gluten source will need to be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt. 

the Canadian Food and Inspection Agency enforces Canada's labeling laws and also works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. 

hopefully with clearer guidelines on labeling sources of gluten and a growing demand for gluten free products, I might soon be able to enjoy a gluten free muffin (or perhaps a health bar?) at Starbucks.  Robyn

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Tuesday, December 15, 2009

gluten free product updates: general mills and l'ancetre cheese

label, originally uploaded by cuttleone.
andrea and I regularly contact companies, restaurants and bakeries to ensure that the products we recommend are gluten free from the ingredients used to the way the product is produced and handled. two updates we would like to provide to our readers are for L'Ancetre cheese and General Mills gluten free baking and cereal products.

we were a bit disappointed to hear back from General Mills that the products we featured in november are only available in the U.S. however, andrea and I are working to lobby such companies to encourage more wide spread availability of gluten free products such as these. part of the research we are undertaking currently is to explore the differences in food regulations between Canada and the U.S. that may have an effect on what products are allowed to be sold in Canada under the label of 'gluten free'.

we were, however, thrilled to hear back from L'Ancetre cheese in Montreal that all of their cheeses are gluten free with the exception of two products that may contain gluten: the organic emmental and the organic parmesan. L'Ancetre indicated that it is the bacterial culture in these two products that may contain gluten, but they are working to find new cultures to ensure that all of their product line is gluten free. fantastic!  Robyn.


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Showing posts with label food labeling regulations. Show all posts
Showing posts with label food labeling regulations. Show all posts

Saturday, October 9, 2010

gobble gobble, gluten free of course!

turkey, originally uploaded by mellowfood
it's Thanksgiving weekend here in Canada, and to all our Canadian readers we would like to extend a very Happy Thanksgiving to you all. if you are new to planning and preparing a gluten free traditional turkey dinner, you may want to check out a post we did last year with our mom's best gluten free turkey dinner recipe, instructions and ingredient suggestions. you can read the recipe here. if you are cooking your turkey dinner for guests who are gluten free, then you might also want to read our post on gluten free entertaining with some important do's and don'ts. feel free to email us if you have any questions. we'd also love to hear your recipes for a gluten free traditional meal! happy thanksgiving everyone!  Andrea + Robyn.



Posted by at No comments:
Labels: , , ,

Friday, January 15, 2010

gluten free, technically speaking

starbucks coffee, originally uploaded by ]babi].
another gluten free day surrounded by cupcakes, cookies, sandwiches, pizza. all things off limits. every day in the line up at Starbucks, I think to myself ‘I just want to be able to order a muffin or a sandwich or a cookie’ and ‘why isn’t gluten free more commonly available?’. Starbucks in the U.S. recently began offering a gluten free valencia orange cake. shortly thereafter, the product was discontinued due to lack of sales. fellow blogger, gluten-freeliving posted an article about it and raises some great points on the issue of supply and demand when it comes to gluten free. typically by this point I have held up the line in deep thought while staring at the cupcakes.

is there a gluten free market at all? an article published by allbusiness.com discusses overall trends in marketing gluten free products, emerging regulations on how to define and label gluten free, and a brief overview of gluten free demand. while I find it striking that the article paints such a positive and balanced picture of the gluten free marketplace, there are a few good points raised and provides a different perspective to the gluten free subject.

clearly there is demand, and well documented demand that is ever increasing from people who benefit from a gluten free diet such as those with celiac disease, autism, MS or attention  deficit disorder. however, I do not see grocery stores running out to create gluten free grocery sections as the article may suggest. but many are creating gluten free lists on their websites or in printed brochures, and amendments to food labeling regulations in Canada, and the U.S. Food and Drug Administration's proposal to legally define ‘gluten free’ promises more certainty for consumers and retailers on how to go gluten free.

according to Joey Restaurants (see previous blog post), the gluten free menu was developed out of increased demand from their customers. perhaps as allbusiness.com suggests, other mainstream food manufacturers will likely want to release gluten free varieties of their products simply to compete with General Mills.

according to the food navigator, as of 2006, the gluten free market was worth $700 million and was projected to reach 1.7 billion by 2010. despite the strong performance, major food marketers have largely not entered the market. the slow progress could mean that companies are reluctant to invest in research and product development until fixed regulations for gluten free are in place.

the Canadian Food and Drug Regulations administered by Health Canada, require that most prepackaged foods include an ingredient listing label in decreasing order of proportion. however, some ingredients are currently exempt from declaration in the list of ingredients including seasoning and flour. 

Health Canada recently developed amendments to the Regulations to enhance labeling requirements for specific priority allergens, including gluten sources and sulphites contained in prepackaged foods sold in Canada. the gluten source will need to be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt. 

the Canadian Food and Inspection Agency enforces Canada's labeling laws and also works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. 

hopefully with clearer guidelines on labeling sources of gluten and a growing demand for gluten free products, I might soon be able to enjoy a gluten free muffin (or perhaps a health bar?) at Starbucks.  Robyn

Share
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Tuesday, December 15, 2009

gluten free product updates: general mills and l'ancetre cheese

label, originally uploaded by cuttleone.
andrea and I regularly contact companies, restaurants and bakeries to ensure that the products we recommend are gluten free from the ingredients used to the way the product is produced and handled. two updates we would like to provide to our readers are for L'Ancetre cheese and General Mills gluten free baking and cereal products.

we were a bit disappointed to hear back from General Mills that the products we featured in november are only available in the U.S. however, andrea and I are working to lobby such companies to encourage more wide spread availability of gluten free products such as these. part of the research we are undertaking currently is to explore the differences in food regulations between Canada and the U.S. that may have an effect on what products are allowed to be sold in Canada under the label of 'gluten free'.

we were, however, thrilled to hear back from L'Ancetre cheese in Montreal that all of their cheeses are gluten free with the exception of two products that may contain gluten: the organic emmental and the organic parmesan. L'Ancetre indicated that it is the bacterial culture in these two products that may contain gluten, but they are working to find new cultures to ensure that all of their product line is gluten free. fantastic!  Robyn.


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Showing posts with label food labeling regulations. Show all posts
Showing posts with label food labeling regulations. Show all posts

Saturday, October 9, 2010

gobble gobble, gluten free of course!

turkey, originally uploaded by mellowfood
it's Thanksgiving weekend here in Canada, and to all our Canadian readers we would like to extend a very Happy Thanksgiving to you all. if you are new to planning and preparing a gluten free traditional turkey dinner, you may want to check out a post we did last year with our mom's best gluten free turkey dinner recipe, instructions and ingredient suggestions. you can read the recipe here. if you are cooking your turkey dinner for guests who are gluten free, then you might also want to read our post on gluten free entertaining with some important do's and don'ts. feel free to email us if you have any questions. we'd also love to hear your recipes for a gluten free traditional meal! happy thanksgiving everyone!  Andrea + Robyn.



Posted by at No comments:
Labels: , , ,

Friday, January 15, 2010

gluten free, technically speaking

starbucks coffee, originally uploaded by ]babi].
another gluten free day surrounded by cupcakes, cookies, sandwiches, pizza. all things off limits. every day in the line up at Starbucks, I think to myself ‘I just want to be able to order a muffin or a sandwich or a cookie’ and ‘why isn’t gluten free more commonly available?’. Starbucks in the U.S. recently began offering a gluten free valencia orange cake. shortly thereafter, the product was discontinued due to lack of sales. fellow blogger, gluten-freeliving posted an article about it and raises some great points on the issue of supply and demand when it comes to gluten free. typically by this point I have held up the line in deep thought while staring at the cupcakes.

is there a gluten free market at all? an article published by allbusiness.com discusses overall trends in marketing gluten free products, emerging regulations on how to define and label gluten free, and a brief overview of gluten free demand. while I find it striking that the article paints such a positive and balanced picture of the gluten free marketplace, there are a few good points raised and provides a different perspective to the gluten free subject.

clearly there is demand, and well documented demand that is ever increasing from people who benefit from a gluten free diet such as those with celiac disease, autism, MS or attention  deficit disorder. however, I do not see grocery stores running out to create gluten free grocery sections as the article may suggest. but many are creating gluten free lists on their websites or in printed brochures, and amendments to food labeling regulations in Canada, and the U.S. Food and Drug Administration's proposal to legally define ‘gluten free’ promises more certainty for consumers and retailers on how to go gluten free.

according to Joey Restaurants (see previous blog post), the gluten free menu was developed out of increased demand from their customers. perhaps as allbusiness.com suggests, other mainstream food manufacturers will likely want to release gluten free varieties of their products simply to compete with General Mills.

according to the food navigator, as of 2006, the gluten free market was worth $700 million and was projected to reach 1.7 billion by 2010. despite the strong performance, major food marketers have largely not entered the market. the slow progress could mean that companies are reluctant to invest in research and product development until fixed regulations for gluten free are in place.

the Canadian Food and Drug Regulations administered by Health Canada, require that most prepackaged foods include an ingredient listing label in decreasing order of proportion. however, some ingredients are currently exempt from declaration in the list of ingredients including seasoning and flour. 

Health Canada recently developed amendments to the Regulations to enhance labeling requirements for specific priority allergens, including gluten sources and sulphites contained in prepackaged foods sold in Canada. the gluten source will need to be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt. 

the Canadian Food and Inspection Agency enforces Canada's labeling laws and also works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. 

hopefully with clearer guidelines on labeling sources of gluten and a growing demand for gluten free products, I might soon be able to enjoy a gluten free muffin (or perhaps a health bar?) at Starbucks.  Robyn

Share
Posted by at 1 comment:
Labels: , ,

Tuesday, December 15, 2009

gluten free product updates: general mills and l'ancetre cheese

label, originally uploaded by cuttleone.
andrea and I regularly contact companies, restaurants and bakeries to ensure that the products we recommend are gluten free from the ingredients used to the way the product is produced and handled. two updates we would like to provide to our readers are for L'Ancetre cheese and General Mills gluten free baking and cereal products.

we were a bit disappointed to hear back from General Mills that the products we featured in november are only available in the U.S. however, andrea and I are working to lobby such companies to encourage more wide spread availability of gluten free products such as these. part of the research we are undertaking currently is to explore the differences in food regulations between Canada and the U.S. that may have an effect on what products are allowed to be sold in Canada under the label of 'gluten free'.

we were, however, thrilled to hear back from L'Ancetre cheese in Montreal that all of their cheeses are gluten free with the exception of two products that may contain gluten: the organic emmental and the organic parmesan. L'Ancetre indicated that it is the bacterial culture in these two products that may contain gluten, but they are working to find new cultures to ensure that all of their product line is gluten free. fantastic!  Robyn.


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