Gluten-free

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In private label today, as we see elsewhere across the snack and bakery industry, clean label is still the current buzz phrase, and consumers continue to seek foods that fall into the larger better-for-you category.

In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.

GeeFree Foods is really cooking as the company launches a line of gluten-free, all-natural, frozen, microwavable sandwich pockets in three varieties: Sausage, Egg and Cheese; Buffalo Chicken; and Cheese Pizza.

Over four centuries ago, the brilliant Italian astronomer, physicist, engineer, philosopher and mathematician Galileo Galilei insightfully proposed that “passion is the genesis of genius.” Passion tied to a good idea motivates action. And good ideas like to grow.

The chips market has grown highly diversified over the past several years. In 2017, a chip can run the gamut, including standard potato chips, chips made out of fruits or vegetables, and multigrain options.

Katz Gluten Free recently launched its Real Fruit Mini Pies, filled with real fruit goodness without the chemical preservatives and junk that some manufacturers use.

Snikiddy, a line of tasty snacks made from simple, wholesome, real-food ingredients, is revamping its beloved line of Baked Fries to now include 70 percent organic ingredients.

While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.

While select brands showed stronger-than-average performances over the past year, the overall frozen pizza category—including frozen pizzas and frozen pizza crusts/dough—has leveled off in sales.

The buns and rolls segment showed pockets of growth, with a mix of gains and losses across the board. While traditional products still maintain the lion’s share of the buns and rolls category, growth in gluten-free, organic and healthy options are starting to pick up.