GrandyOats, a Maine maker of organic cereals and snacks, is launching a line of certified gluten-free products from its dedicated gluten-free production area in its new 100 percent solar powered headquarters in Hiram, Maine. This spring, GrandyOats will launch its certified gluten-free line starting with 12 skus of bulk trail mixes and nuts followed by two packaged products. GrandyOats expects to launch more certified gluten-free products later in the year.
Specifically, GrandyOats trail mixes and roasted nuts including High Antioxidant Trail Mix, Garlic Herb Cashews, Maple Roasted Cashews, and Nori Sesame Cashews, will all be certified gluten-free. GrandyOats granola will be next to go gluten-free, with its popular Coconut + Fruit Granola earning the designation shortly thereafter, followed by organic oatmeal and other products.
“Gluten-free will be a strong focus for us throughout 2016 and into 2017,” said Aaron Anker, Chief Granola Officer, GrandyOats. “Our customers have been asking us for organic, certified gluten-free granola and snacks, and in our new designated gluten-free space we are happy we can deliver.”
Consumers are choosing gluten-free products for many reasons, including disease, sensitivity, allergy, and other health concerns. In addition, gluten-free consumers are seeking additional benefits, such as organic and GMO-free, that go beyond gluten-free. Value-added propositions including current low-sugar and savory culinary trends, factor in highly as well. Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts.
Like all GrandyOats cereals and snacks, the new gluten-free products are certified organic, non-GMO, and made by hand in small batches by the GrandyOats family in their 100 percent solar powered bakery in rural Maine.
Organic Granola has long been the keystone product of the GrandyOats bakery. GrandyOats Coconut + Fruit Granola is a savory-sweet, organic granola with a hearty blend of organic oats, rich coconut flakes, fruit juice-sweetened dried cranberries, plump raisins, wild flower honey, coriander and sea salt. GrandyOats Coconut + Fruit Granola will be gluten-free in both bulk and packaged offerings.
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In November 2015, GrandyOats became the first net zero food production facility on the East Coast by constructing a state-of-the-art, 100 percent solar powered facility in rural Maine. The GrandyOats solar electric system will produce on average 95,622 kWh of clean, renewable electricity annually. It will offset over 145,000 pounds of greenhouse gas emissions each year, or the amount of miles equivalent to driving from Maine to San Francisco and back 25 times.
GrandyOats achieved 28 percent growth in 2015 producing 1.2 million pounds of organic granola, trail mix and roasted nuts and generating 5.3 million in sales. Also in 2015, GrandyOats expanded its food service presence in higher education cafeterias as the first independent, organic brand to be served at more than 75 colleges and universities from University of Maine at Orono to The State University of New York (SUNY) Buffalo. With the gluten-free product line, they hope to reach even more “real granolas.”
“We’ve been fortunate enough to grow slowly but steadily, while still making our products by hand in small batches in rural Maine,” continued Anker.
Consistent with its commitment to being net zero, GrandyOats will have a 100 percent solar-powered booth at Natural Products ExpoWest Conference in Anaheim, CA at booth #3313.
Certified organic by Maine Organic Farmers and Gardeners Association (MOFGA) and certified kosher, GrandyOats never uses products that contain antibiotics, synthetic hormones, toxic pesticides or GMOs. A wide range of GrandyOats organic cereals and snacks in a variety of sizes are available nationwide in natural food stores, food cooperatives, major grocery chains and online at www.grandyoats.com.
Genetic ID NA, Inc., in conjunction with CERT ID, announce the addition of gluten-free verification services to their portfolio of food safety and food quality testing and certification services. Gluten-free is one of the fastest-growing categories in the food and beverage market.
The gluten-free verification services are based on the Food and Drug Administration’s (FDA) final ruling on the use of a gluten-free claim and are intended for products sold in North America. Services are risk-based and supported by a validated sampling and testing regimen. “We continue to identify value-added opportunities for our customers, and this program was specifically designed to provide the flexibility that the market demands,” said Dr. Heather Secrist, CEO of Genetic ID. “Companies can choose an individual service, such as testing, or adopt a comprehensive gluten-free certification and testing program where the CERT ID Gluten-free Trustmark can be applied to a product.”
“Our Gluten-free Product Certification Program is designed as an addendum to recognized system certifications such as organic, Non-GMO Project, and Global Food Safety Initiative (GFSI), said Rhonda Wellik, CEO of CERT ID. “This effectively allows companies to realize efficiencies and cost-savings when seeking product certification.”
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The gluten-free verification services provide a third-party approach regarding label claims, and communicate a company’s commitment to producing safe, gluten-free products for consumers. The new services included in the Gluten-free Certification Program incorporate the rigor and reliability that Genetic ID and CERT ID’s customers have come to rely on.
For more information about Genetic ID and CERT ID, visit www.genetic-id.com and www.cert-id.com.
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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