Our new, large, soft-baked cookies
(3 inches in diameter) are made with butter,
whole egg and a whole lotta love. Please give
them a taste. It won't disappoint.
F R E S H F R O M
Baked & distributed by J&M Foods, Inc.
800.264.2278 • www.janis-melanie.com
category spotlight
such as quinoa, amaranth, brown rice, and spelt into their pasta
products, as well as nutritional seeds such as flax and chia—ingredi-
ents that will help move the category forward.
Jana Werner, buyer, Market Hall Foods in Oakland, Calif.,
has seen some of this shift firsthand with gluten-free pasta sales
quadrupling. Werner calls out demand for Edison Grainery's qui-
noa pastas and Rustichella d'Abruzzo's gluten-free line made with
organic corn in f lavors like split green pea and red lentil.
Runfola notes that, in particular, the athletic customer or those
people who want to add more protein to their diets and cut some carbs
will gravitate toward pastas made with legumes. "Banza chickpea pasta
is very popular as well as Field Day and Italian company Gluten Free
Felicia, which recently added Organic Green Mung Bean to its line to
appeal to people who enjoy Asian-style flavors," he says.
Highlighting prestige wheat and other ingredients.
The growing interest in transparency and terroir, has opened the
doors for companies to create pastas with an interesting sourcing story.
"Customers care and are asking about the quality and prov-
enance of the wheat they're consuming and more producers are
providing that information," says Market Hall Foods' Werner. She
applauds Rustichella d'Abruzzo's PrimoGrano, for its transpar-
ency in wheat sourcing as it is made with Abruzzo-grown wheat.
Community Grains Identity Preserved products have 23 "points of
identity" available for each batch—an attribute consumers can find
on the company's website.
Winter Fancy Food Show Booth 429
Winter Fancy Food Show Booth 3223
Tradizioni Padane S.r.l.
Organic Durum Wheat
Semolina Pasta with
Turmeric Powder
70 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
