- by Daniel Granderson
- February 27 2017
- celiac disease
- food allergies
- food and beverage
- food formulation
- food ingredients
- food labels
- food retail
- food trends
- gluten free
- gluten free label
Gluten-Free: More Than A Matter of Trust
For the millions of people who have celiac disease the various gluten-free certifications are of great value, not only helping them to manage a serious health condition, but providing psychological and emotional relief as well.
- by dgranderson@marketresearch.com
- June 18 2015
- Gluten-free
- dairy-free
- sugar-free
- fat-free
- healthy eating
- food ingredients
- food formulation
- health and wellness
- nutrition
- food allergies
NY Yankee Teixeira goes gluten- and dairy-free, reclaims place among baseball’s elite. Coincidence?
This past February, New York Yankee Mark Teixeira announced intentions to hit 30 home runs and collect 100 RBIs during the then-upcoming Major League Baseball season. Prior to 2012, these numbers would have been lofty yet attainable goals for a superstar of Teixeira’s stature. But in recent years the two time all-star first baseman appeared snakebitten having missed extensive time due to injuries that tarnished his reputation as one of baseball’s most feared sluggers.
Fast forward four months ...
- by dgranderson@marketresearch.com
- February 9 2015
- celiac disease
- food allergies
- food and beverage
- food retail
- food trends
- health and wellness
- ingredients
- Pizza Hut
From takeout to haute cuisine, gluten-free is on the menu
That sound you (virtually) heard on January 26, when Pizza Hut debuted its Udi’s-crusted gluten-free pizza to 2,400 locations nationwide, was a collective cheer from the GF blogosphere. “The beautiful partnership of Pizza Hut and Udi’s,” said one blogger, is a celiac’s dream come true. “Excited” was the word du jour. Gluten free-ers are excited that the world’s largest pizza company is catering to their dietary needs. Excited that the move will spur other restaurants into GF action, and excited ...
