UTICA, NY — DeIorio’s Frozen Dough Products, based in Utica, New York and a member of the Violet Packing family, will be exhibiting its gluten-free pizza shell product line at the National Restaurant Association Show, May 22 – May 25, 2010. The show will be held at the McCormick Place, located at 2301 South Lake Shore Drive, Chicago, Illinois.
DeIorio’s booth will be located in the special Gluten-Free Pavilion in booth numbers 6436 and 6442, where visitors will be welcome to stop by for free samples of its gluten-free pizza shells. In addition to pizza shells, the exhibit will also showcase Violet Packing’s gluten-free tomato sauce. The company’s appearance at the show will offer both retail users and foodservice companies the opportunity to learn more about DeIorio’s gluten-free pizza shell product line and capabilities.
DeIorio’s gluten-free pizza shells were first conceived in March 2008 and have been available in the marketplace for nearly two years. The shells utilize rice flour and tapioca instead of wheat and barley, resulting in a gluten-free pizza shell with excellent taste and quality. The pizza shells meet current guidelines and are available in nine, ten, and twelve-inch sizes, as well as a nine inch shell that is wrapped in a retail gluten-free bag.
According to research, approximately 2 million Americans suffer from Celiac disease, a nonfat sensitivity to gluten, a protein that is found in wheat, barley and rye. This gluten intolerance can cause gastrointestinal distress, migraine headaches and abdominal pain. In addition, studies indicate that a growing number of consumers are suffering from variations of wheat/gluten allergies.
For the consumer, gluten intolerance has caused a problem in a society where wheat and barley are so much a part of the daily diet. Until recently, it has been difficult to find gluten-free food products in the marketplace, but now the food industry realizes that this is becoming a growing market segment based on the needs of the consumer. The gluten-free market has seen steady growth during the last few years. Research indicates that such products have nearly tripled since 1994. DeIorio’s made a conscious decision in 2008 to enter this market niche to provide customers with gluten-free pizza shells.
One crucial factor is making sure that there is no contamination on pans and other utensils with other wheat and barley products. To make certain no contamination is present; all equipment is tested before the product is manufactured. To further meet these stringent requirements, DeIorio’s tests both in house and through third party lab testing to ensure each batch of product manufactured is gluten free.
While DeIorio’s is aware that those who suffer from Celiac disease and other gluten allergies represent a minority, a growing number of consumers are making the decision to buy gluten-free products based on a perceived healthier lifestyle.
Source: Violet Packing/DeIorio’s
