What’s in a name? For Against The Grain, a lot. It’s gluten-free and grain-free, but it has always had a slightly different way of navigating the food landscape. Now in its tenth year, it has been on the frontier of gluten-free since the beginning. Long before it was fashionable, it sought out high quality, simple ingredients, and rejected industrial formulations. Now everyone is jumping on the bandwagon. It has always made everything in its own dedicated gluten-free and nut-free facility, right down to its unique nut-free pesto sauce. Innovation at Against The Grain doesn’t come from food scientists and focus groups; it comes from a whole company of foodies eating every day what we make. For Against The Grain, taste is paramount, and it all begins with the finest ingredients and a staff that cares deeply about its real-food mission.
Against The Grain has talked with too many gluten intolerant consumers to ever believe the gluten-free diet is a fad. Yes, it has been through phases. Gluten-Free 1.0 was all about dry, rice flour-based formulations. These products served a need, but only for those on a restricted diet. Increased interest in a gluten-free diet came with Gluten Free 2.0, but so did the addition of all kinds of engineered ingredients to make products taste better and last longer, like gums, stabilizers, anti-molding agents and enzymes. Now there’s Gluten Free 3.0: not only are consumers looking for transparent ingredients, but vegetable-based “free from” products as well. The trick is to make foods without an ingredient deck of industrial formulations like protein isolates, methylcellulose and gelling agents one can neither spell nor pronounce. Against The Grain is sticking with its “real food” mission, so look to it later in 2016 to be pushing the boundaries of the free-from, vegetable-based, no funky ingredients frontier.
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