ConAgra Mills promotes gluten-free flour

by Jeff Gelski
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ANAHEIM, CALIF. — ConAgra Mills promoted its new Eagle Mills gluten-free, all-purpose, multi-grain flour at SupplyExpo 2010 in Anaheim this month. The flour is made with a blend of brown rice and the ancient grains of amaranth, quinoa, sorghum, millet and teff. The flour was featured in pancakes, sandwiches, pastas and snack food items at the ConAgra Mills’ booth.

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.
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