CATEGORY INSIGHT: GLUTEN-FREE

from Commercial Baking April | Q2 2023

Kaak Does Pizza!

rolls, in a dedicated gluten-free facility that is also soy-, dairy-, sesame-, peanutand tree nut-free.

Ethel’s, which is Safe Quality Food and Gluten-Free Certification Organization (GFCO) certified, hopes to lead by example with its operations and partnership with premium ingredient suppliers with proven track records. Bommarito shared that the team completes regular testing on raw materials and finished goods alike.

The supplier relationship is critical for gluten-free operations. Cancade said that for Riverside, the company strives to connect deeply with its vendor partners beyond the transactions.

“Last year was especially challenging with disruptions across many areas of the business,” she said. “For key ingredients in short supply, we needed to be creative in replacing with similar alternatives. Constant communication, looking for mutually beneficial solutions and working with our internal R&D team to validate new ingredients and suppliers were key to keeping our production lines running. We are proud to say that we kept our products on shelf throughout the pandemic while ensuring all quality aspects were met both at raw material and finished goods level.”

Just as it holds a high caliber for its products, Ethel’s has specific standards for the packaging of its baked goods. The company uses a BW Flexible Packaging flowwrapper for all of its individually wrapped products. When the company moved from its initial bakery to its 20,000-sq.-ft. facility in 2020, that machine was top of mind for Bommarito and was pivotal for efficiency gains.

“When I was in our little 1,300square-foot bakery space, that machine was on our vision board because BW Flexible Packaging is a leader in the industry,” she said. “I believe that when you work with amazing partners, you get amazing support.”

Additional automation that helps the Ethel’s Baking Co. operation includes Vemag depositors for cookies — the first baking automation for the company — five Baxter double rack ovens and D&W Packaging’s custom-built line to help move the company’s bar tubs to be labeled. The bakery also has a Reiser multi-outlet water wheel with dripless valves, a Savage Brothers bowl lift, checkweighers and metal detectors.

If the rise in popularity isn’t already indicative of what’s to come, the future is gluten-free friendly. Cancade shared that she anticipates higher nutritional value in the segment moving forward as well as some intersectional health benefits for consumers.

“For baking applications, we are seeing innovation in alternative sweeteners and fibers, which will bring great benefits in improving the overall nutritional profile,” Cancade said. “I hope to see more products across the category cater to multiple allergies such as wheat, egg and dairy to allow greater inclusivity in social settings when food is shared.”

Bommarito is enthusiastic, not just about the products, but also what companies like hers can provide moving forward in in-store bakery and even beyond.

“The idea that more people need what we do is so gratifying, and we’re excited for the new innovation that we’re going to be bringing to market,” Bommarito said. CB