Articles by Shelley Case

The ins and outs of gluten-free labeling in North America

By Shelley Case
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As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 


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Industry Experts

Gluten-free and FODMAPs…What’s the scoop?

By Shelley Case
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Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley


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Insider Perspective

A look at FDA’s final ruling on gluten-free food labeling

By Shelley Case
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The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014. 


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The current pulse of gluten-free products

By Shelley Case
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There are a growing number of gluten-free products in the marketplace
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The confusion surrounding gluten-free labeling

By Shelley Case
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The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.
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Gluten-free consumer survey: listen up manufacturers!

By Shelley Case
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I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality. 


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Gluten-Free Products: Delicious and Nutritious

By Shelley Case
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The gluten-free (GF) market is booming and becoming very competitive.  


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The Gluten-Free Diet 101

By Shelley Case
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In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.
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The Gluten-free Diet Boom

By Shelley Case
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Nearly unheard of a decade ago, the gluten-free market has grown exponentially in recent years. According to the Packaged Facts report, “Gluten-Free Foods and Beverages in the U.S.,” this product group showed a 30% compound annual growth rate between 2006 and 2010, and the category is expected to balloon to more than $5 billion by 2015. These increases are a reflection of the development of new gluten-free products as well as the conversion of existing gluten-containing products to meet consumer demand.
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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

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Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

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2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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