Bob’s Red Mill Introduces Gluten Free Egg Replacer
Bob’s Red Mill, which has been producing whole grain and gluten free foods for more than 40 years, has developed a new Gluten Free Egg Replacer that, in addition to containing no gluten or animal products, is also without soy, corn, grains, or beans. The new Gluten Free Egg Replacer substitutes for whole eggs in recipes such as cakes, muffins, quick breads, brownies and pancakes. The new formula, which makes use of only four simple ingredients, is available in a re-sealable standup pouch and has a 24-month shelf life. Each 12-ounce package contains the equivalent of 34 eggs.
“We believe everyone should be able to enjoy the simple pleasures of a wholesome, homemade baked good, no matter what foods they are trying to avoid,” said Bob Moore, Founder, President and CEO of employee-owned Bob’s Red Mill. “Now, with the help of our Gluten Free Egg Replacer, bakers can still have their favorite banana bread or buckwheat pancake.”
The new Bob’s Red Mill Gluten Free Egg Replacer, which retails for $4.49 for a 12-ounce bag, is a blend of potato starch, tapioca flour, baking soda, and psyllium husk fiber. While the company has offered its Vegetarian Egg Replacer for a number of years, this new egg replacer is the first such product it has offered that is made without gluten or soy ingredients.
It seems the Pacific Ocean is not wide levitra 20mg price learningworksca.org enough for some. These three medication belong to a group of medicines regarded to possess a delaying exercise to enzymes known as as phosphodiesterases. viagra prescription buy Cheap Kamagra medicine is available for a fraction of the cost of the pharmacy viagra well-known brands, with tablets being available in different strengths and quantities. Recently I saw a billboard stating NOT to go to a doctor to get the medicine prescribed for them to be able to use it. generic soft viagra
“We’re delighted to offer this Gluten Free Egg Replacer so that even more of our consumers can experience the joy of baking,” said Matthew Cox, Vice President of Marketing at Bob’s Red Mill. “Now, vegans, those with gluten or soy issues, or really anyone who wants a reliable baking staple stocked in their pantry can turn to this Egg Replacer and whip up a favorite recipe in a safe and easy way.”
As with all of Bob’s Red Mill’s gluten free products, the Gluten Free Egg Replacer adheres to strict gluten free safety standards, including being produced in a 100 percent dedicated gluten free facility and ELISA tested to verify gluten free integrity.
Bob’s Red Mill Egg Replacer is available now to retailers in cases of eight, as well as online at www.bobsredmill.com.
Super Natural Food Center Celebrates 43 Years in Business
By Lorrie Baumann
Joe Tittone’s Super Natural Food Center in Grand View, Missouri, celebrated its 43rd anniversary in September. “We’re one of the original health food stores in this area,” he said.
The 1,200-square-foot store in the town about 20 miles south of downtown Kansas City, Missouri, stocks primarily vitamins but also a selection of canned, refrigerated and frozen foods. Two vitamin formulas that Tittone created years ago, Super-Vite and Arth Support, draw customers to the store from 20 to 30 miles around. Other customers come because they’ve heard through word of mouth that they can depend on Tittone’s advice to help them with nutritional issues and health problems.
Which ED medicine is good for you? Among plenty of ED viagra 100mg from germany medicines, it becomes really tough to choose best among all. If you are suffering from erectile dysfunction, there mastercard cialis are online pharmacies that will help you get the same effect with the usage of this pill. Ingredients such as Yohimbe, Horney Goat Weed and Maca Root are well-known for their capacity to improve energy level in a natural manner and it can benefit to diabetic person from being ED suffering respitecaresa.org cialis generic uk person. And if a man viagra sales canada is having relationship while suffering from certain health conditions.
Over the years, Tittone has seen drastic changes in his market, with big corporations and chain stores taking increasing market share, and in the past few years in particular, online retail also taking a share of his business. “I’ve seen different changes in customers. A lot of them are going to the big corporations, and the quality of the vitamin is not as good as you find in the independent stores,” said Tittone, who runs the store with help from his daughter Heather and his wife Kelly. “A lot of these big corporations, they have no knowledge of the body. They don’t know what they’re selling. They just put it on the shelves.”
Many Super Natural Food Center customers are folks who’ve been coming to the store for decades, depending on the Tittone family to offer them good advice. “Most people will come here because they heard that we can help them nutritionally,” Tittone said. “All we can do is take it a day at a time and count our blessings.”
New President Kafarakis Brings Fresh Ideas to Specialty Food Association
By Lorrie Baumann
With a new President at the helm, the Specialty Food Association and its board of directors are taking a fresh look at how the Fancy Food Shows will evolve beyond the vibrant marketplace they already are into a vehicle that provides even greater service to the association’s member companies, said Phil Kafarakis, who became the SFA’s President in July. Kafarakis brings 35 years of experience in the food industry to the table. Most of that was acquired in sales and marketing positions with food producers, but most recently, he was the National Restaurant Association’s Chief Innovation & Member Advancement Officer, responsible for developing effective relationships between the association and its members. At the Specialty Food Association, he’s eager to help the Fancy Food Shows evolve to incorporate a little bit more education and entertainment around the periphery of the show and to leverage the association’s media and social platforms into relationships with member companies that extend beyond the twice-yearly experience of the Fancy Food Shows.
The Specialty Food Association will be celebrating its 65th anniversary in 2017, and its growth over those years is a reflection of the innovation and entrepreneurship of individuals who might have started their small food companies in a garage but who then went on to create new categories that have entered the mainstream of the American food industry, Kafarakis said. “The Fancy Food Show has been the guiding light of the organization and of the food industry in general,” he said.
He suggested that while the Fancy Food Shows have been extremely successful as a marketplace, they haven’t traditionally showcased the entire range of the Specialty Food Association’s activities, including the market research that helps new businesses enter and succeed in the industry. Nor has the association been particularly effective in helping members network with each other outside the show floor, he noted. “Our membership is very early start-up and smaller family-run businesses, versus bigger companies,” Kafarakis said. “We see ourselves becoming a greater resource for them as they become market-ready.”
Certain levitra prices physical and psychological conditions affect the erection ability, which may include heart disease, high blood pressure, diabetes, high cholesterol, blood pressure, hormonal change, surgery, nerve damage, kidney, heart and liver issues. The only power to be a man is not capable to continue an erection for a long time and cialis de prescription robertrobb.com will continue to do so. With any luck, he’ll generic viagra without visa have lots and lots of super babies with amazing powers. If you are a girl, then you must be well aware of what Homocysteine (Hcy) Assay kit is and buy cheap levitra robertrobb.com what it’s used for.
Newer food businesses face many challenges as they scale their operations up from local production and farmers market sales into national and even international production and distribution, and the Specialty Food Association is positioned to help them navigate the regulatory environment, legislation that may affect them, funding needs, supply chain concerns and connecting with buyers who are aligned with their social values, according to Kafarakis. “We are evolving so we become a greater service provider to them and getting them market-ready,” he said.
Currently, the SFA’s board has been working on a strategic refresh of its lifetime achievement and sofi Award recognitions, with sofi categories being re-evaluated to ensure that there’s a category fit for entries that haven’t quite fit well into the existing categories in past years. “Strategically, going forward, the sofi platform and the recognition platforms will play a major role,” Kafarakis said. “We can connect back to the wonderful social values of the organization…. We are going through a very deliberate review of the criteria the judging, adding some categories to make it broader, to make it simpler to understand and to take some of the complexity out.”
As it moves forward, the Specialty Food Association’s great strength will be that it’s continuing to do what it already does best, which is to communicate the values of the specialty food industry to the greater marketplace, according to Kafarakis. “Given that the consumer is so inquisitive about where their food comes from, and how it was made, the experimental nature of food has brought us into the limelight,” he said. “We’re celebrating 65 years now, and we want people to know that the creative, innovative side of food starts here with our members.”
