Gluten-free foods are a $300 million category growing at a rate of about 15% per year, according to The Nielsen Co.
“Gluten-sensitive consumers crave foods with the same visual, texture and flavor appeal as mainstream products,” said Mike Veal, vice-president of marketing for Omaha-based ConAgra Mills. “With this new flour we can help manufacturers provide gluten-sensitive consumers and their families with nutritious foods that they will look forward to eating.”
Other gluten-free ingredient options from ConAgra Mills include amaranth flour; quinoa flour; sorghum flour; millet flour; teff flour; a whole five-grain multigrain blend of amaranth, quinoa, sorghum, millet and teff; customized multigrain blends; and blends with chia. The Gluten-Free Certification Organization has certified all of ConAgra Mills’ gluten-free products.
