If you’re involved in the food processing industry in eastern Oregon, you know that spring means things are ramping up. From asparagus harvesting to grape vine pruning, to processing greens and beans to preparing for berry season, all hands are needed on deck. If you’re looking to hire a slew of extra help this spring, here is something to consider: Have you thought about the knowledge and skill of your seasonal hires, and how that will affect your productivity?…
DePaul Industries Blog
From Dunkin’ Donuts’ latest treats to third-party certification organizations, “gluten-free” is the latest buzzword in the food world.
And appropriately so: A gluten-free diet is the only existing treatment for celiac disease, the autoimmune digestive disease that damages part of the small intestine and interferes with the absorption of nutrients from food. In the US, celiac disease may affect as many as one in 133 people, roughly 3 million people, but an astounding 83% of people in the US who have celiac disease are undiagnosed or misdiagnosed with other conditions.
Moreover, nearly 80% of people following a gluten-free diet, approximately 1.6 million people, have not been diagnosed with celiac disease. It’s likely that most of these people have a condition called non-celiac gluten intolerance, otherwise known as a gluten sensitivity, while the rest choose a gluten-free diet for its other health benefits.
So what does all this mean? It means that since 2008, the gluten-free market has grown 28% annually, reaching $4.2 billion in sales in 2012. Additionally, 18% of adult consumers are buying or consuming gluten-free products because they follow a gluten-free diet or believe these products are healthier. It’s likely that the market will continue to grow thanks to efforts to raise public awareness and increase the diagnosis rate. It also means that the FDA has determined gluten-free labeling to be “economically significant” and will likely issue stricter rules for labeling foods as gluten-free.
We currently process gluten-free certified foods in our packaging facility and have a food scientist on site to verify results. This means we can test for gluten on a parts per million (ppm) scale, which is important because products that do not contain wheat, barley or rye can still contain gluten if they are processed with gluten products or if they contain gluten derivatives.
If you need a quality packager or co-packer that understands the ins and outs of gluten-free foods, come talk to us.
Motivated by a love of barbecue and a concern about negative effects from pesticides, brothers Greg and Scott Madsen set out to develop a line of products featuring chemical-free seasoning blends. Emerging with a heart-healthy product line targeted to those who don’t exclusively shop for organic products or at specialty stores, Homestead Seasonings was born.
The Challenge: Reliable Certified Organic Co-Packer to Dry-Fill a Variety of Specialty Spice Blends
After developing their product line, Homestead Seasonings was on the hunt for a co-packer to dry fill their carefully-selected blends—one who was certified Organic and shared Homestead’s emphasis on customer service and top-notch quality. In order to get its products into conventional grocery stores to be available to the widest variety of consumers, Homestead needed a co-packer willing to start with them on small batches and work their way up to larger distribution.
The Solution: DePaul Packaging’s Dependable, Quality Approach
Organic packagers who were willing to work with a start-up were extremely hard to come by, but DePaul believed in Homestead and coached them through the process. “For the first two months, I talked to DePaul more than I talked to my wife,” said Scott Madsen. “They were extremely patient, caught issues early on, and were willing to roll up their sleeves and get down in the proverbial dirt alongside us to make things work.”