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Ghodawat Consumer launches Star Flavoured Milk
Indian company Ghodawat Consumer, which is present across key segments in the consumer products category, has expanded its product portfolio by introducing flavored milk products.
It has launched four new flavors under its Star brand to diversify its dairy business and further strengthen its position in the dairy segment.
The new products will be available in four flavors: Kesar-Badam, Chocolate, Rose, and Butterscotch.
Star Flavoured Milk is currently available in 200 ml packs at Star Localmart, a chain of retail stores lead by the Sanjay Ghodawat Group. It is also available in various Modern Trade and General Trade stores across Maharashtra and Karnataka.
Shrenik Ghodawat, managing director of Ghodawat Consumer said, “Innovation being at the core of our business operations, we constantly strive to bring something new to match consumer expectations. In keeping with this thought, we have launched Star Flavoured Milk and I am confident that it will be well received and loved by all our consumers.”
Bellwether Farms launches 24 oz Sheep Milk Yogurt
US company Bellwether Farms has launched its Plain Sheep Milk Yogurt in a new, larger 24 oz container at Whole Foods Market nationwide.
“We’ve been listening to people who love our Sheep Milk Yogurt, and they’ve expressed that a larger-size container would just make so much sense for enjoying at home with their families,” said Liam Callahan, owner of Bellwether Farms.
“We’re so thrilled to be launching this new, larger size with a partner like Whole Foods. Our yogurt is such a versatile product that folks love it every day for breakfast with fruit and granola, as an ingredient in a variety of baking recipes, or swirled into soups and sauces. There are so many possibilities.”
Bellwether Farms’ Plain Sheep Milk Yogurt has no added sugar or artificial ingredients. As with all its sheep’s milk products, Bellwether Farms only uses whole sheep milk free of added thickeners, antibiotics, or growth hormones. Naturally probiotic with active, beneficial cultures, sheep’s milk yogurt also contains A2 protein.
Bellwether Farms’ 24 oz Plain Sheep Milk Yogurt has an SRP of $9.99.
Maple Hill Creamery launches America’s first zero sugar organic milk
US organic dairy brand Maple Hill Creamery has launched the nation’s first Zero Sugar Organic Ultra-Filtered Milk.
“The word that comes to mind when I think about Zero Sugar Organic Milk is freedom,” said Carl Gerlach, CEO of Maple Hill.
“It’s freedom to enjoy cow’s milk without the worry or guilt over sugar, carbs or lactose. Freedom for parents to provide nutritious milk to their children with no sugar or sweeteners. Freedom to have milk in your coffee again. All from a brand that consumers trust.”
Maple Hill’s Zero Sugar Organic Whole Milk contains 8g of protein and 110 calories, and the Reduced Fat variety contains 8g of protein and 80 calories.
Maple Hill Zero Sugar Organic Ultra-Filtered Milk is available nationwide at Whole Foods Market.
Milk Cult launches ice cream novelties
Milk Cult, a Washington D.C.-based ice cream company, is launching four hand-crafted, made from scratch ice cream novelties at Whole Foods.
Over the last decade, Milk Cult has created more than 100 ice cream flavors with locally sourced dairy from Maryland and Pennsylvania and productized four of its best creations including two vegan options for national wholesale. The following are now available at Whole Foods in the Mid-Atlantic, Northeast, Southeast and Southern California: Ice Cream Sandwiches (SRP – $3.29 – $3.79) – Avocado Ice Cream Chocolate Wafer – 4.4oz (vegan) and Vanilla Ice Cream Chocolate Chip Cookie – 4.4oz; and Dippy Boys (SRP – $3.29 – $3.79) – Vanilla Ice Cream Chocolate Shell Potato Chip – 3.2oz and Makrut Lime Candy Shell Crispy Rice – 3.2oz (vegan).
“It’s taken eight years and a lot of trial and error to home in on the four distinct flavors for our ice cream sandwiches,” said Ed Cornell, co-founder and co-owner of Milk Cult.
“Consumers are smart and can tell when something is hand-crafted, yet there was a lack of options and choices in ice cream novelties,” said Pat Griffith, Milk Cult co-founder.
“It was a space where we thought better products could be made and we wanted to build something from scratch. We were always intentional about the product.”
Milk Cult is available at select locations at: Whole Foods, Union Kitchen Grocery, MOM’s Organic Market, Foxtrot, Amazon Fresh, Peapod by Giant, Glen’s Gordon Market, Dimes, Park Slope Food Coop, Greene Grape, Farmers Daughter, Streets Market, roots Market, Mrs. Greens Natural Market, Odd Provisions, Sugar Box, City Acres Market, and Brooklyn Fare.
Nestlé launches new pea-based milk alternative
Nestlé is launching Wunda, a new pea-based beverage intended for use in any application milk is used for.
Stefan Palzer, Nestlé chief technology officer, said, “This truly versatile, delicious pea-based beverage is an excellent source of protein and fiber. Its great neutral taste, the ability to use it for different applications and the fact that it is carbon neutral make it an ideal plant-based alternative to milk. Our young intrapreneurs created this great product based on their own consumer needs by leveraging our longstanding expertise in plant-proteins and dairy.”
Wunda will launch first in France, the Netherlands and Portugal, with a roll-out to other European markets planned. In addition to the original recipe, the Wunda range includes unsweetened and chocolate versions.
The Wunda range is made from French and Belgian yellow peas, which provide protein. The drinks are high in fiber, low in sugar and fat, enriched with calcium and are a source of vitamins D, B2 and B12. The original, unsweetened and chocolate recipes all achieve a Nutri-Score A in Europe.
The Wunda beverages are carbon neutral from launch and certified by the Carbon Trust. This is achieved through several measures along the supply chain such as using renewable energy in production, while reducing emissions during distribution. For emissions that cannot be eliminated, the brand will invest in offsetting projects.
Wunda was initially developed as part of Nestlé’s R&D Accelerator initiative. Working with a start-up mindset, Nestlé created and scaled-up the pea-based beverage in only six months.
The brand is already working on other innovations within the dairy alternative space.
Cédric Boehm, head of dairy for Europe, Middle East and North Africa, said, “There is a quiet food revolution underway that is changing how people eat. In Europe, at least 4 in 10 shoppers are already choosing some dairy alternatives. People are asking for better plant-based drinks that are nutritious, versatile and taste great. We have the expertise in plant-based and experience in dairy to be at the forefront of this shift, and we’re sure people will be convinced by Wunda.”
New Dofino spreadable wedges
Dofino has introduced Dofino Gourmet Havarti Spreadable Cheese Wedges.
The new product is available in two flavors: Dofino Gourmet Creamy Havarti Spreadable Cheese Wedges and Dofino Gourmet Garlic & Herbs Havarti Spreadable Cheese Wedges.
The product includes six individually-wrapped wedges at 30 calories per serving and containing 3g of protein per serving.
The new cheese is currently available for purchase at Albertson’s in the US, with an SRP of $3.49, with further distribution to follow.
New seasonal goats milk cheese from Lake District
In the UK, Martin Gott and Nicola Robinson, the Cumbrian cheese makers behind artisan farmhouse cheese St. James, have launched a new cheese, a semi-soft in the round vine ash goats milk cheese.
The cheese is called Lady Grey, named after a member of the Cavendish family, who had a favorite viewing spot with an accompanying seat overlooking the Holker estate and nearby Morecambe Bay on a grassy bank high above Holker Farm.
The grey rind cheese uses vine ash to achieve its coloring, which is more unusual in cheeses produced in the British Isles, though the practice has been used for centuries in Europe.
Since the beginning of cheese making, the preservation of a cheese has always been of significant importance, especially as its nutrient rich surface has always been attractive to microbes and mold spores. As a result the age-old question has always been how do you keep cheese in good condition, so that it remains edible regardless of whether it’s a few days or even a few months old.
Lady Grey follows in this ancient tradition, the snowy white paste has flavors that are grassy, bright and refreshing, which balances the slightly peppery flavor of the grey rind. As the cheese breaks down with age, more delicate, floral tones become more evident, with a subtle and well-balanced sweetness.
The cheese is available from a variety of specialist cheesemongers across the UK including The Fine Cheese Co in London and Bath and New Market Dairy, Altrincham, Manchester.
Gott said, ‘’We bought a herd of goats during lockdown when the Innes family from Staffordshire decided to retire from cheese making. I’m pleased to say that they’ve settled in properly now. Lady Grey is the second of a number of seasonal goats’ cheeses we will be making as the year progresses. We farm the goats in the same way as our Lacaune sheep, grazing them on the same pastures that we’ve carefully cultivated over a number of years. Alongside that we also utilize the very same low intensive farming practices, which delivers better quality milk for cheese making and places the animal under less stress ensuring that they have a happy and healthy life.’’
ReThink Ice Cream refreshes packaging and reformulates
In the US, ReThink Ice Cream is unveiling its newest packaging and easy-to-scoop reformulation, rolling out in stores now.
Founded in late 2018 by George Haymaker III, ReThink Ice Cream has added more health benefits to the newly reformulated version of his ice cream. Made with lactose-free A2/A2 Dairy, ReThink Ice Cream is the first brand to infuse its award-winning flavors with marine collagen. Comparable to the original recipe, ReThink Ice Cream will continue to be diabetic and keto-friendly, gluten-free, feature only all-natural ingredients and no sugar alcohols, but will be creamier and easier to scoop right out of the freezer.
In addition to the reformulation, ReThink Ice Cream has also revealed a packaging refresh with a new logo and a gradient green background for all flavors. Each flavor now has its own lid that color coordinates with the carton and features key brand attributes on the lid skirt including A2/A2 Dairy, lactose-free, tummy-friendly, and low sugar.
The new packaging shows a scoop of the ice cream and original artwork of modern clusters of the natural featured ingredients. ReThink Ice Cream’s flavors are: Almond with Chocolate Flakes, Black Cherry Vanilla, Cardamom Pistachio, Chocolate Majesty, Chocolate Almond Butter, Coffee Hazelnut, Lemon Poppy Seed, Mint with Chocolate Flakes, Strawberry Chia Seed and Vanilla Supreme.
“We are conscious of the fact that there is a full-size market of people who yearn for the traditional dairy ice cream experience, but have had to steer clear because there hasn’t been an option for them. Our new reformulation provides those consumers with the first-ever tummy- friendly solution, so they don’t have to worry about indigestion,” said Haymaker III.
“Additionally, while our former packaging served us well, we wanted to make a change given who we are now and where we want to go in the future. We’re thrilled to showcase our brand and product line in a way that better portrays this while still maintaining the familiar elements of our identity that our consumers know and love.”
ReThink’s ice cream is available for purchase nationally at www.rethinkicecream.us and has begun rolling out in grocery stores. It can be found at more than 450 supermarkets in California, Idaho, Montana, and Oregon including Nugget, Lucky, Bristol Farms, Lazy Acres Markets, Raley’s and more. The 14 fl. oz cartons retail for $5.99-6.99.
Tillamook debuts new frozen custard flavors
Tillamook County Creamery Association (TCCA) has expanded its product range with its Frozen Custards flavor portfolio.
The new frozen custards become the brand’s richest and creamiest frozen offering yet, made with at least 16% butterfat, extra cream, cage-free eggs and no bioengineered ingredients.
The Tillamook Frozen Custard flavors are: Oregon Strawberry Shortcake; Chocolate Fudgy Brownie; Sea Salt & Honeycomb Toffee; Bing Cherry Cheesecake; Cold Brew Chocolate Chip; Dark Chocolate & Red Raspberry; Maple & Candied Pecan; and Salted Caramel.
“We wanted to develop a new offering that gave consumers more of what they were seeking: indulgence. And with its unique base and silky texture, we knew a frozen custard line fit the bill perfectly,” said Leo Castello Branco, senior category manager of ice cream at TCCA.
In addition to the new 15-oz Frozen Custards, TCCA is also debuting several flavor updates to its Family-Size Ice Cream line-up. The brand has introduced a new ice cream flavor, Caramel Swirl. Additionally, TCCA has reformulated its Chocolate Chip Cookie Dough ice cream to add 60% more cookie dough pieces and updated Cookies & Cream ice cream with 70% more cookie pieces.
Tillamook Frozen Custards are now available at select retailers in the west, including Albertsons/Safeway and Kroger with an SRP of $4.99.
Wall’s adds ice lolly to kids’ line-up
UK ice cream manufacturer Unilever has added a new ice lolly, Yummies, to its Responsibly Made For Kids line up.
The fruity tropical and berry variants include gummies, derived from seaweed, hidden within the bright blue ocean and tropical island themed lollies.
The products are 49kcal and 8.8g of sugar per stick.
Jennifer Dyne, ice-cream brand experience director, Unilever UK&I, said, “This summer is set to be the year of the staycation and we know parents and caregivers are looking for delicious, but responsible treats which can be enjoyed at home in the garden or on holiday. At Wall’s, we are dedicated to spreading happiness through fun, tasty and responsibly made ice cream treats. Yummies is the perfect balance of health and fun which will appeal to both kids and parents/caregivers alike.”
The new Walls Yummies ice lollies are available in major supermarkets as part of a 4x pack recyclable box, with an RRP of £3.
Biotiful targets younger consumers with kefir coffee range
UK kefir brand Biotiful, has added a new product range – Kefir + Coffee.
Available in two SKU’s, Mocha and Latte (RRP £1.60/250ml), the ready-to-drink range is available in Sainsbury’s, which will carry the Coffee Latte in the front of store area across 698 stores, launching alongside raspberry (250ml), with Ocado and additional listings to follow.
Each 250ml bottle contains 30bn live cultures, vitamin B12 and is a source of protein.
The ready to drink format is aimed at the on-the-go coffee consumer.
Founder Natasha Bowes said, “Our new ready-to-drink Kefir coffee gives us a significant opportunity to talk to a more millennial audience by offering a luxury RTD product that contains a ‘natural uplift’ alongside all the health benefits of kefir. Gut health is now one of the biggest health trends in the UK and the coffee category continues to explode.
“We know consumers are looking for beverages with a clean and natural ingredient list, and concerns around the downside of high caffeine and other energising ingredients are driving more people towards healthier and balanced products that achieve the same results.”
New cheeses from Ilchester
Ilchester, a part of Norseland in the UK, has launched four new products.
The Ilchester Wensleydale with Prosecco, Strawberry and White Chocolate combines the taste of Prosecco with the fruity, sweet flavors of the summer season’s strawberries with the vanilla and creamy undertones of white chocolate.
The Ilchester Wensleydale with Prosecco, Strawberry and White Chocolate will be available in 90g wheelers and launches on July 5, in Central England Co-operative stores across 16 counties.
Ilchester has also teamed up with retailer Waitrose to launch the Ilchester Wensleydale Cheese with Apricot, Orange and Honey in 241 stores across the UK from July 7.
The new Ilchester Wensleydale for summer 2021 combines the sweet taste of wild honey with the tanginess of apricots and the zesty, citrus tastes and orange aromas.
The Ilchester Wensleydale Cheese with Apricot, Orange and Honey will be available from July 7 to September 28 with an RRP of £12/kg.
The third new product is the brand’s first truffle cheese, Ilchester Truffle Cheddar, which is made from Italian truffles.
Available from July 26, in 90g wheeler formats, the cheddar cheese is made to the original West Country recipe and has a smooth creamy taste with a slight crunch from the calcium lactate crystals.
The addition of the Salsa Truffina, sourced from Italy, and the white truffle extra virgin oil give the cheddar a buttery taste, with a strong truffle aroma.
Ilchester Truffle Cheddar will be available in Central England Co-operative stores across 16 counties.
The fourth debut is a new Mediterranean-inspired cheese.
The Ilchester Mediterranean Cheddar 90g wheeler is a cheddar cheese made to the original West Country recipe that dates back 59 years and has a smooth creamy taste and is combined with Moroccan green olives, Italian sundried tomatoes and infused with a hint of thyme and oregano.
The new cheese hits the stores August 16, and will is going to be stocked in Central England Co-operative across 16 counties.
Sargento Foods debuts Creamery Sliced and Shredded Cheeses
Sargento Foods has launched Sargento Creamery Sliced and Shredded Cheeses, a new line of cheeses that melt thanks to the addition of cream.
“With consumers seeking more comforting, satisfying foods, our Creamery Shreds & Slices bring rich texture and full flavor to any at-home meal. They are the perfect addition to any home cook’s favorite dishes,” said Chip Schuman, senior vice president – marketing, consumer products for Sargento Foods.
Creamery Sliced Cheeses are available as Creamery Sliced Natural Cheddar Cheese, 10 Slices; or Creamery Sliced Baby Swiss Natural Cheese, 10 Slices.
Creamery Shredded Cheeses variants are: Creamery Shredded 3 Cheese Mexican Natural Cheese, 6 oz.; and Creamery Shredded Natural Cheddar Cheese, 6 oz.
The new Sargento Creamery Sliced and Shredded Cheeses can be found online and in the refrigerated section at major retailers across the US.
Plant-based skyr to hit the aisles
Icelandic Provisions’ will be launching the first-ever Oatmilk Skyr in the US on June 1.
Icelandic Provisions has brought this tradition into the plant-based era with the launch of Oatmilk Skyr, which has 10g per cup of protein, no added sugars, artificial ingredients, preservatives, starches or gums.
Icelandic Provisions Oatmilk Skyr is available at Whole Foods in six flavors: Plain (17.6oz), Vanilla Bean (17.6oz + 5oz), Mango Passionfruit (5oz), Raspberry (5oz), Mixed Berry (5oz), made with strawberries, blueberries, raspberries and blackberries, and Cold Brew Coffee (5oz), made in partnership with Te & Kaffi, a family-run Icelandic coffee roaster.
Pricing is $1.99 for a 5oz cup or $5.99 for a 17.6oz multi-serving container.
Take Two launches Barleymilk at Sprouts Farmers Market
Upcycled food company Take Two, has launched Take Two Barleymilk at Sprouts Farmers Market across the US.
The national roll out includes the refrigerated Take Two Barleymilk 40oz SKUs in the Original and Unsweetened flavors, retailing at $4.99. The grocery chain with more than 360 stores in 23 states, will carry all three SKUs of the brand’s shelf-stable Barleymilk from this summer.
“We are thrilled to launch Take Two Barleymilk with Sprouts. Building a sustainable and circular food system requires a deep collaboration with industry leaders to solve the real challenges we are facing. Take Two’s partnership with Sprouts will result in over 100,000 pounds of spent grain saved the first year. As Take Two grows, so will our impact,” said co-founder and CEO, Jerek Theo Lovey.
Co-founder & COO Matthew Olsofsky said, “Our ambition is to upcycle 500,000 pounds of spent grain this year, which is just scratching the surface of the billions of pounds of spent grain that go to waste each year. Our ultimate goal is to help transform the 8+ billion pounds of spent grain produced annually into nourishing food and beverage products, creating circular solutions that catalyze positive change within the food system.”
Take Two Barleymilk upcycles approximately 1 pound of spent grain per bottle. The spent grain saved in each bottle means every bottle of Take Two Barleymilk saves approximately 99 gallons of water, and diverts greenhouse gas emissions (GHG) equivalent to burning 2 pounds of coal.
Take Two Barleymilk has at least 5g of complete plant protein per serving and 50% more calcium than dairy milk. The Barleymilk can be used in savory and sweet dishes, as well as in coffee, lattes, baking, cooking, blending, and drinking. Take Two Barleymilk is available in four flavors: Unsweetened, Original, Chocolate, and Vanilla. The company will expand its Barleymilk into shelf-stable packaging this summer, which includes the debut of a Barista blend.
Jersey ice cream mixes
With Jersey cow milk having a higher butterfat content than other milks, Jersey Dairy produces two premium soft ice cream mixes, both of which are now available from UK ingredients supplier, Henley Bridge.
Mark Eastman, gelato and ice cream technician for Henley Bridge, said, “Jersey Luxury is made for ice cream machines and represents the crème de la crème of vanilla ice creams.
“It’s mixed entirely with premium cream and milk straight from Jersey cows, and the resulting ice cream is smooth, rich and satisfying. The Jersey cows have access to the open air throughout the year and spend most of the late spring, summer and early autumn months at pasture. This access to fresh grass and sea air produces the distinctive and unique Jersey milk that is renowned for its quality.”
The products available are Jersey luxury dairy premium soft ice cream mix and Jersey gold premium soft ice cream mix (both 12 x 1 liter).
Both products are packaged in one-liter long-life cartons.
Food Union launches on-the-go health treats
Food Union, the ice cream and dairy producing and distributing group, has tapped into the consumer trend for products focusing on health and wellness with three bifido yoghurts with curd.
Traditional and widely recognized in Latvia, Valmiera curd is now available in a new version – with bifido yogurt, fruit and berries. The new product has been developed to meet the needs of consumers who want to eat ready-made and nutritious breakfasts. The product contains 5.8g of protein, 30% less sugar than other related products, and at the bottom of every cup there is either blueberry, cranberry, or quince and Mirabelle plum jam.
“These products have been created by merging the boundaries between related categories of curd and yogurt. These are brand new recipes that combine quality milk from Latvian farms, Valmieras Piens fermented milk product traditions and innovative production technologies,” said Juliāna Juškeviča, marketing manager at Food Union Latvia.
Across Baltic states and in Lithuania specifically, curd snacks are a popular dairy dessert category that have great potential in the healthy snacking category, the company said. A curd snack is a sweetened 40g to 50g curd bar typically covered in a chocolate glaze. Pols is one of the most popular ice cream brands in Lithuania and its glazed ice creams on the stick are widely consumed, especially during the warm season. Inspired by the 2020 success of Pols ice creams on a stick with fruit glaze, Premia KPC decided to launch curd snacks with fruit glaze.
Glazed Pols curd snacks are available nationwide with lemon, caramel, creamy vanilla, raspberry and blackcurrant flavors.
“We have received a great deal of positive feedback from the market on Pols “going dairy” with ice cream inspired curd snacks. They are fun and energizing protein-rich products to treat oneself breakfast, lunch or dinner. Given the commercial success we are determined to continue developing this innovative product line by adding new tastes briefly before Summer 2021,” said Lina Pogozelske, marketing manager at Premia KPC (Food Union Group).
The company has also developed a range of cross-category dairy drinks. Shake Me Up is a range of yogurt cocktails from Valmiera.
The products have an airy foam created by shaking the product for 15 seconds.
Five types of yogurt cocktails have been created: pineapple-coconut Pina Colada; Bubble Gum; green apple; peach and plum.
“Consumers are increasingly searching for nutritious and healthy products to supplement their diets, but they also prioritize taste, ease of use and excitement the product brings. Valmiera Shake Me Up products offer just that – an airy and bubbly moment of enjoyment, rich in taste,” said Juškeviča.
Whole-Grain Pasta With Mushrooms — Recipes for Health
Pasta makers have made great strides when it comes to whole wheat pasta. On a small scale, Community Grains in Northern California makes excellent pasta using their amazing whole wheat flour, and on a larger commercial scale, companies like Barilla are always selling better products. For this spring mix I used Barilla Penne.
2 pounds of fava beans, peeled
1 pound of asparagus
2 tablespoons of extra virgin olive oil
1 shallot, chopped
1/2 pound wild mushrooms, quartered or sliced, or creminis, quartered if small, sliced if large
2 cloves of garlic or 1 small onion of green garlic, chopped
Salt to taste
4 large basil leaves, torn into small pieces or cut into strips
3/4 pound whole wheat pasta like penne or fusilli
Freshly grated parmesan for serving
1. Start heating a large saucepan of water while you peel the favas. Fill a bowl with cold water. When the water is boiling, add a generous amount of salt and add the asparagus. Blanch thin stems for 3 minutes, thick stems for 4 to 5 minutes. Pour into cold water, drain and cut into 2.5 cm pieces. Put aside.
2. Bring the water back to the boil and add the favas. Cook for 3 to 5 minutes, depending on the size of the beans. Drain and immediately add to cold water. Let the beans cool for a few minutes, then slide off the skin by pinching the skin eye and squeezing it gently.
3. Heat 1 tbsp olive oil in a large, heavy pan over medium heat and add the shallot. Cook, stirring, for 2 to 3 minutes until translucent, then add the mushrooms. Cook, stirring frequently, until the mushrooms are tender and sweaty, about 3 minutes, then add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then add salt and pepper to taste. Continue cooking, stirring, until the mushrooms are tender, fragrant and juicy, another 2 to 3 minutes. Stir in asparagus and favas and remove from heat, but keep warm.
4th Bring the water in the pot back to the boil and add the pasta. Cook al dente using the times on the package as a guide, but check the pasta one minute before the time allotted. When the pasta is done, use a ladle to add 1/2 cup of pasta boiling water to the pan with the vegetables and another 1/2 cup in a bowl if you want to moisten the mixture more. Drain the pasta and mix with the vegetables and basil at the same time. Add more cooking water if you like. Serve hot and serve the parmesan at the table.
Yield: 4 to 6 servings.
Preparation in advance: You can cook the veggies through step 3 several hours before cooking the pasta.
Variation: You can replace the beans with peas.
Nutritional information per serving (4 servings): 531 calories; 10 grams of fat; 1 gram of saturated fat; 2 grams of polyunsaturated fat; 6 grams of monounsaturated fat; 0 milligrams of cholesterol; 92 grams of carbohydrates; 21 grams of fiber; 11 milligrams of sodium (does not contain salt to taste); 25 grams of protein
Nutritional information per serving (6 servings): 354 calories; 7 grams of fat; 1 gram of saturated fat; 1 gram of polyunsaturated fat; 4 grams of monounsaturated fat; 0 milligrams of cholesterol; 61 grams of carbohydrates; 14 grams of fiber; 7 milligrams of sodium (does not contain salt to taste); 17 grams of protein
Martha Rose Shulman is the author of The Very Best of Recipes for Health.
15 recipes and their health benefits
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Making delicious, healthy gluten-free meals is easier than many people think.
People with celiac disease have severe gluten intolerance and must eat gluten-free meals to stay healthy. Other people may have non-celiac gluten sensitivity and find that not eating gluten reduces gas and gas and bloating. Some people choose a gluten-free diet because they believe it is healthier.
Gluten is a substance naturally found in wheat, rye, barley, and most types of pasta and grains. To prepare healthy gluten-free meals, people can use a wide range of substitute ingredients and whole foods, including quinoa, buckwheat, potatoes, gluten-free flour, and gluten-free oats.
In this article, we provide 15 healthy recipes for gluten-free meals. People looking to eat gluten free can use this article to help plan breakfast, lunch, and dinner.
Here are five recipe ideas for a healthy gluten-free breakfast to keep a person feeling full by lunch:
1. Greek scrambled eggs
Greek scrambled eggs that contain feta are an easy, high-protein way to start the day. It only takes 10-15 minutes to prepare this dish.
One large hard-boiled egg contains 6.29 grams (g) of protein, according to the U.S. Department of Agriculture. The recommended daily protein value for adults in the United States is around 50 grams per day for someone on a 2,000 calorie diet. People with different daily calorie needs may need more or less protein.
Eating a protein-rich breakfast can make a person feel full longer, which can help prevent them from snacking all day.
Here is a recipe for Greek scrambled eggs.
2. Baby spinach omelette
A baby spinach omelette is another dish that can give people a protein hit in the morning. With the inclusion of spinach in this gluten-free breakfast option, it’s also high in iron.
Iron is critical to a person’s health. Without iron, the body cannot make red blood cells to carry oxygen around the body.
Vitamin C helps the body absorb iron from food. In the morning, squeeze a lemon over a spinach omelette or drink a glass of fresh orange juice with an iron-rich breakfast.
Here is a recipe for a baby spinach omelette.
3. Gluten free banana muffins
Going gluten-free doesn’t mean giving up classic breakfasts. People can make banana muffins gluten-free by using gluten-free flour, which is available at many grocery stores. People can also choose between types of gluten-free flours on-line.
Bananas are a good source of fiber, vitamin C, potassium, and manganese.
Here is a recipe for gluten-free banana muffins.
4. Breakfast tomatoes
Breakfast tomatoes are hollowed out tomatoes that are baked in the oven with eggs.
In addition to being high in protein from the eggs, this gluten-free meal also provides a number of vitamins, including vitamin C.
Tomatoes are rich in fiber and vitamins A, C and K.
Here is a recipe for breakfast tomatoes.
5. Gluten-free overnight oats
Overnight oats are ideal for people who have little time in the morning, as they are prepared the evening before.
Oats are a good source of a fiber called beta-glucans. Research suggests that beta-glucans from oats can lower a person’s cholesterol levels.
The dietary guidelines for Americans recommend up to 28 g of fiber per day for women and up to 34 g for men, depending on age.
Gluten-free oats are available at most grocery stores as well on-line.
Here is a recipe for gluten-free overnight oats.
Here is a selection of delicious gluten-free lunch ideas:
6. Chopped Thai Salad
Those looking for a colorful lunch can try making this chopped Thai salad, which is bright orange, red, and green and is packed with nutritious vegetables.
The main ingredients are carrots, kale, paprika, and edamame beans. Kale is high in iron and protein, which makes it a particularly healthy addition. Edamame beans are one of the richest sources of protein for people on a vegetarian and vegan diet.
Here is a recipe for chopped Thai salad.
7. Herb salad with tuna and white beans
Another healthy and gluten-free salad that is a great option for lunch is herb salad with tuna and white beans.
Tuna is a source of omega-3 fatty acids. Research has shown that omega-3 fatty acid supplements can lower triglyceride levels and improve symptoms of rheumatoid arthritis.
Here is a recipe for herb salad with tuna and white beans.
8. Chicken Quinoa Burrito Bowls
Chicken Quinoa Burrito Bowls use quinoa instead of wheat-based grains. Quinoa is a naturally gluten-free grain that is high in protein.
People can substitute tuna for chicken if they are eating fish but not meat, and they can also swap out the vegetables in this recipe for their seasonal favorites.
Here is a recipe for Chicken Quinoa Burrito Bowls.
9. Fully loaded sweet potatoes
Fully loaded sweet potatoes are a hearty and filling gluten-free lunch option.
These vegetables are good sources of fiber and vitamin A.
Here is a recipe for fully loaded sweet potatoes.
10. Gluten free vegan wraps
Gluten-free vegan wraps are quick and easy to prepare.
The recipe below shows how to make the gluten-free tortillas from scratch. To save time, a person can use gluten-free tortillas from a grocery store instead.
People can mix and match their wrap fillings. Healthy options include lettuce leaves with scrambled tofu, vegan chickpea mayonnaise, or “lazy falafel”. Combining lettuce leaves with a source of protein helps balance the nutritional content of this meal.
Here is a recipe for gluten-free vegan wraps.
There are many options when it comes to gluten free dinner. Here are some ideas for gluten-free meals for dinner:
11. Vegan chilli
Vegan chili is a hearty dinner that’s easy to prepare and goes well with quinoa, a gluten-free alternative to gluten-containing grains.
Full of black beans, pinto beans, and tomatoes, vegan chili is high in fiber. Beans are also a great source of protein.
Here is a recipe for vegan chili.
12. Chicken with braised peppers and tomatoes
Chicken with braised peppers and tomatoes is a nutritious gluten-free option for dinner.
This colorful dish contains protein from chicken, vitamin C from tomatoes, and vitamins A and C from red peppers.
Here is a recipe for chicken with braised peppers and tomatoes.
13. Crockpot sweet potato lentils
Crockpot sweet potato lentils are a filling stew stew similar to dhal. The main ingredients are sweet potatoes and red lentils, which in the recipe are cooked with coconut milk.
This gluten-free meal is high in fiber and vitamin A from the sweet potatoes. The red lentils are also rich in protein.
Here is a recipe for crockpot sweet potato lentils.
14. Indian flavored salmon
Indian Seasoned Salmon is a tasty, low-carb, gluten-free dinner option that can be served with any seasonal green vegetable.
Like tuna, salmon is high in omega-3 fatty acids that reduce inflammation.
Here is a recipe for Indian flavored salmon.
15. Winter cabbage salad with apples and pecans
Winter cabbage salad with apples and pecans is a light gluten-free dinner option that is easy to throw together.
Pecans are high in antioxidants that can support heart health. Research shows that a diet high in pecans can reduce heart disease risk factors in people who are overweight or obese.
Here is a recipe for winter cabbage salad with apples and pecans.
People can prepare a wide variety of gluten-free meals by replacing wheat, grains, and pasta with gluten-free alternatives. Eating a nutritious diet can improve a person’s physical and mental health, and it’s easy to prepare gluten-free meals that are high in protein, vitamins, and other essential nutrients.
Is rice gluten-free? Nutritional facts and alternatives
Gluten is a type of protein found in some but not all grains. People with celiac disease need to avoid gluten in their diet. Others can avoid it as a lifestyle.
Gluten is found in barley, wheat, rye, and triticale, a cross between wheat and rye. Gluten helps foods like bread, pasta, and cereal hold their shape by acting as a kind of “glue”.
Not all grains contain gluten, however, and people with celiac disease can eat these grains without any side effects. Is rice one of them? We’ll find out.
What is gluten Learn more about it here.
Share on PinterestAlthough rice is gluten-free, there is often cross-contact with our grains during the harvesting process.
Rice is a grain, but unlike many other grains, it’s gluten-free.
All rice is naturally gluten-free, regardless of whether it is white, brown, black or so-called wild rice.
Even sticky rice is gluten-free, despite the name. The term “sticky” describes the stickiness of the rice. It doesn’t refer to gluten.
Manufacturers use rice instead of wheat in many gluten-free products. However, while all rice is gluten-free in its natural form, that does not mean that all rice and rice products are gluten-free.
If in doubt, check the label on the packaging or contact the manufacturer for more information.
What if a person has celiac disease? Find out here.
Rice can sometimes come into contact with barley, wheat, or rye during the growing, harvesting, or manufacturing process. This is known as cross contact. It is different from cross contamination, which is a common factor in foodborne illnesses.
Cross-contact between rice and gluten can also occur at home. This can happen when people use the same utensils and cooking areas to prepare both gluten-free and gluten-containing foods.
People should be careful about items they find in a kitchen, including:
- shared containers
Wheat flour can also remain in the air for many hours, contaminating surfaces, utensils, and uncovered food. Thorough cleaning usually prevents cross contact.
Cross contact can also occur when bakeries sell gluten-free food along with other goods and when people put gluten-free goods in bulk containers in grocery stores.
If a person has celiac disease and cannot confirm the ingredients of a food, it is best not to eat that food.
For people with gluten-related illnesses, avoiding foods containing gluten is the only known way to avoid damage to the intestinal lining and other related symptoms.
Just because manufacturers advertise a rice-based product as “rice” doesn’t mean it’s gluten-free. Rice-based products often contain spices, sauces, and other ingredients that may contain gluten.
Flavored rice often contains a wheat-based thickener called hydrolyzed wheat protein. It can also contain flavor enhancers like soy sauce, which is usually not gluten-free.
Sometimes a manufacturer uses tamari instead to enhance the flavor. This usually doesn’t contain gluten, but it would be advisable to always read the labels before consuming any food.
People sometimes make rice pilaf with orzo, but that’s not gluten-free.
People with gluten-related diseases should only eat rice-based products that are labeled “gluten-free”. You should avoid products that say “contains wheat” or a label containing gluten-containing ingredients.
People should also avoid grain-based products and items that a manufacturer made using the same equipment as products that contain wheat or gluten. Just because a product is “wheat-free” doesn’t mean it’s gluten-free.
Starchy foods are a significant source of carbohydrates for many people and play an important role in a healthy diet.
A person on a gluten-free diet can gain weight with rice and rice-based products. However, if too much of their diet is focused on white rice, they can miss out on important nutrients.
Cutting out wheat and other whole grains can result in low levels of:
People who eliminate gluten from their diets should plan carefully to ensure they are consuming a range of nutrients. Healthy foods on a gluten-free diet include legumes, fruits, and vegetables.
Arsenic in rice
There are two types of arsenic. The first type, organic arsenic, is relatively non-toxic. However, the second type, called inorganic arsenic, is more toxic.
According to the Food and Drug Administration (FDA), rice tends to accumulate more arsenic than other food crops. In fact, it is possibly the greatest nutritional source of inorganic arsenic.
Many people ingest very small amounts of arsenic, and arsenic does not often cause symptoms of intoxication. However, long-term consumption of inorganic arsenic can increase the risk of various chronic diseases.
Since arsenic is toxic to nerve cells, it can affect brain function. In children and adolescents, exposure to arsenic can impair concentration, learning, memory, and social skills.
Arsenic can cause health problems for anyone who consumes significant amounts of rice and rice products on a daily basis. However, going gluten-free doesn’t mean a person needs to eat rice primarily.
People can include many different foods in their diet to ensure they are getting a wide variety of nutrients. This way, you can also avoid the risk of consuming too much of dangerous substances like arsenic.
Rice is mostly made up of carbohydrates with a small amount of protein and almost no fat.
Brown or whole grain rice is a good source of fiber and is high in vitamins and minerals in bran and germ. It can also be a good source of the antioxidants phytic acid, ferulic acid, and lignans.
A quarter cup of uncooked whole grain rice weighing 42 grams (g) can provide approximately:
- 150 calories (kcal)
- 32 g of carbohydrates
- 3 g protein
- 1 g fiber
- 1.5 milligrams (mg) iron
- 100 mg of potassium
- 2 mg niacin (vitamin B-3)
Eating brown rice and other whole grains can have positive effects on heart health. People think brown rice is a low glycemic index food, and when eaten in moderation, it can help control blood sugar levels in type 2 diabetes.
Brown rice can also help regulate bowel function and prevent various types of cancer.
Can People With Diabetes Eat Rice? Find out here.
Manufacturers grind brown rice to make white rice. This processing removes the bran and the germ of the brown rice, which increases the shelf life.
Some people prefer the texture and taste of white rice. However, grinding removes valuable nutrients like fiber, essential fatty acids, B vitamins, iron and other nutrients.
A quarter cup of uncooked white rice weighing 45 g makes approximately:
- 155 kcal
- 35 g of carbohydrates
- 0.4 mg iron
It doesn’t provide fiber or B vitamins.
White rice, like other processed foods, can cause blood sugar levels to rise. This can make it difficult for people with type 2 diabetes to control their blood sugar levels.
Aside from providing basic nutrients and energy, white rice has no real health benefits.
Fortified white rice, on the other hand, contains a variety of nutrients that are added through processing. It can be a healthy option for a person who only likes white rice, even though it contains less fiber than brown rice.
Learn more about how brown rice compares to white rice.
Although it is called rice, wild rice comes from four types of grass. It contains more protein, minerals, and fiber than white rice.
A quarter cup of wild rice weighing 45g can provide:
- 160 kcal
- 34 g of carbohydrates
- 7 g protein
- 0 g fat
- 3 g of fiber
- 0.7 mg iron
Wild rice can have health benefits, including:
- help protect heart health
- Support of digestive processes
- Strengthening the immune system with vitamin C.
- Reducing the likelihood of certain medical conditions such as cardiovascular disease, diabetes, and some cancers
Black or purple rice can also have health benefits and can be a change from brown or white rice. Find out more about purple rice here.
Rice isn’t the only source of gluten-free grain.
There are many gluten-free grains, starches, and other foods that people can eat as part of a healthy and balanced diet.
- Buckwheat groats
- Nut flours
- gluten-free oats
- Andean millet
Some of these are available in grocery stores, but others are only available in health food stores.
Avoid cereals containing gluten
The following grains and their derivatives contain gluten. People with gluten-related diseases should avoid these special types of grain.
- Brewing yeast
- Einkorn wheat
- KAMUT khorasan wheat
- Wheat berries
Wheat starch contains gluten, but some manufacturers remove gluten when processing wheat starch.
According to the FDA, manufacturers are only allowed to use the “gluten-free” label on a food that contains wheat starch if it contains less than 20 ppm gluten.
All forms of brown rice are gluten-free, and some rice-based products are also gluten-free.
The nutritional value of all types of rice depends to some extent on how they are processed. People should check the label to find out what nutrients their rice contains and choose an appropriate option that is rich in vitamins and minerals, as well as carbohydrates.
You should also check the label to make sure the food is gluten free and has not come into contact with foods containing gluten.
Rice can be a healthy option, but anyone on a gluten-free diet should eat a variety of grains and high-fiber carbohydrates instead of just rice. This will help ensure that your diet is balanced in terms of nutrients.
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