What is Gluten ?

Gluten is part of the protein found in certain grains. It is comprised of gliadin and glutenin and is present in wheat, barley and rye. Products and ingredients made from these grains, such as flours and starches, also contain gluten. Oats have a related protein that is similar to gluten.

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Danger of Gluten .

Certain people cannot properly digest and metabolize gluten due to a genetic condition called celiac disease. The gliadin component of gluten is problematic for these individuals. In the United States, an estimated 3 million people (about 0.8% of the population) are affected.

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Why Gluten Free?

Most people have no need to cook gluten free. For those with wheat allergies or celiac disease, however, gluten-free cooking must become a way of life. Presumably, those who are looking for gluten-free recipes already know why they cannot eat wheat, barley, rye or derivatives therefrom.. Celiac disease (also known as celiac sprue and non-tropical sprue) is a genetic disease that is most common among people of northern European descent. Recent studies have shown the incidence of this disease in the US to be 1 in 133 people. First and second degree family members of a person with celiac have a much higher chance of having the disease, more like a 1 in 20 chance. This percentage is high enough that first and second degree relatives of people with celiac should also be tested for the disease.

Is Gluten-Free for Me?

“Eating gluten-free is not meant to be a diet craze,” says Rhonda Kane, a registered dietitian and consumer safety officer at FDA. “It’s a medical necessity for those who have celiac disease.”

“There are no nutritional advantages for a person not sensitive to gluten to be on a gluten-free diet,” she adds. “Those who are not sensitive to gluten have more flexibility and can choose from a greater variety of foods to achieve a balanced diet.”

Gluten-free is not synonymous with low fat, low sugar, or low sodium. For people who must be on a gluten-free diet, Kane says it’s important to check the ingredients list and Nutrition Facts information on food labels to find the most nutritious option

How Is FDA Proposing to Define ‘Gluten-Free’?

FDA proposed to allow manufacturers to label a food “gluten-free” if the food does not contain any of the following:

1. an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains
2. an ingredient derived from these grains and that has not been processed to remove gluten
3. an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten
4. 20 ppm or more gluten

Christmas only comes around once a year and a great night out for staff is an excellent way of saying “Thank You. Visit our gallery to see our pictures form 2011 Christmas Party . Great Food a Great Time

Made In Nature , product made by S and F Foods

Organic foods may have higher nutritional value than conventional food, according to some research.

The organic-food business is booming: About 70 percent of Americans buy organic food occasionally, and nearly one quarter buy it every week, according to the Hartman Group, a market research firm.

No preservatives

What’s in a Label?

With the rapidly growing market for organic food, it is becoming more and more difficult to regulate the items that come from various producers. In addition, now that organic foods are becoming more commonplace, large, conventional agribusiness conglomerates are bringing their business practices into the arena which can mean more confusion for consumers. For instance, in 2003, a Georgia chicken producer convinced a congressional representative to pass a federal amendment stating that, “if the price of organic feed was more than twice that of conventional feed, then livestock producers could feed their animals non-organic food but label it organic.” Thankfully, this amendment was repealed later in 2003.

Nevertheless, because of increased demand for organic food and relaxed regulatory standards, it is important for consumers to understand what various labels mean! They can be very misleading! For more info on food labels, visit: http://www.eco-labels.org

“100% Organic”: by law, no synthetic ingredients can be used. Production processes must meet federal standards and have been verified by an independently accredited inspector.

“Organic”: a minimum of 95% of ingredients are organic. The other 5% can be conventional or synthetic. EXCEPTION: seafood. The USDA has NO STANDARDS for calling seafood organic.

“Made with Organic Ingredients”: a minimum of 70% of the ingredients are organic. The other 30% can be synthetic or conventional.  However, these 30% must come from the USDA’s approved list.

Anyone who’s been in the business for more than about five minutes knows that bringing a new product to market is a process that involves many steps. From conception to execution, it takes a lot of time, effort and teamwork before your idea is put into the hands of the consumer — literally.

Since so many brand owners work with co-packers, it may make sense for some to work with their co-packers from the bottom up; that is, to join with the manufacturer in the initial stages of product development. With attention to detail and strong communication, this can be a very effective way to work.

Smart Moves, Savvy Choices

There are several reasons why pairing with your co-packer on the R&D level can be a smart strategy. The first reason is that co-packers likely will have experience in formulating the type of product you want to create. Unless your product idea is truly wacky (and even if it is) there’s not much a seasoned industry co-packer hasn’t worked with before, in at least some capacity. Their experience in producing similar types of products is highly beneficial when drawing up the specifications for your own product. Weight, color, unit size, etc., are all details that benefit greatly from input from someone who’s seen similar concepts. You could end up saving a lot of time and money by working with someone who knows how to calibrate those particulars from the beginning.

Co-packers also may have the ability to access unique and/or expensive equipment that you might not be able to play with otherwise. Knowing how the latest technology can achieve certain product attributes may open up possibilities that you had never considered, and the co-packer’s knowledge of the technology and manufacturing capabilities of certain processes can make a huge difference in how you see the scope and reach of your product.

Furthermore, since it’s generally a given that a co-packer who helps you develop a product is going to be the one who manufactures it, the ability to test-run and experiment becomes much more plausible if you work with that co-packer from the start. Being able to try things out early can save a lot of time later.

The third and perhaps most enticing aspect of working with a co-packer at the product-development drawing board is the speed-to-market issue. When you’ve been working side by side with your co-packer from an idea’s inception, by the time you’re ready to actually produce the product, there’s a lot of ground you don’t have to cover: you’ve been there, done that. The time the co-packer has invested in development contributes to the next stage of production. The goods can be delivered to the market at a much quicker pace, making everyone happy.

Keeping it Real (Clear)

As in any work relationship, establishing boundaries and making sure everyone’s job is clearly defined is wise. When pursuing the development process with a co-packer, this is especially true. Big problems can arise from misunderstandings and poor communication when you’re teaming up in the beginning stages of a new product.

Ownership retention is an issue that is sometimes forgotten, either because the parties make assumptions without clarifying, or because they’re uncomfortable dealing with the possible response they’ll get when they say, “Hey, let’s figure out what part we both have played in the generation of this idea.” It is crucial to address issues of ownership, proprietary rights, or any other “this is mine, that’s yours” before sharing any confidential information on either side.

In most cases, a well-managed relationship with a co-manufacturer will mean never having to deal with the issue of ownership, but if a relationship turns sour, both parties can end up in court. Worse still is the possibility that a successful product is removed from distribution because of such a debate.

Another possible issue that arises, perhaps more frequently, is that of a co-packer claiming to have the ability to produce a specific product when in fact that is not the case. When a project team spends valuable time qualifying the co-manufacturer only to discover after three months that the co-packer isn’t prepared to deliver, it’s a big problem. Project timelines have to be re-established, which usually means the project team loses credibility with upper management and, of course, the product launch is delayed.

Co-Packers Extraordinaire

Finding the right co-packer and then establishing firm working guidelines, (including being clear about expectations and ownership) can pave the way for a trouble-free experience. Not all co-packers have experience in R&D, and many manufacturers have in-house R&D departments that keep to themselves, but if you have leeway and can find a co-packer with whom you feel comfortable, teaming up on the ground floor of product development can be an educational and (we hope) fruitful experience for your business.

for retail or institutional programs.

• USDA & Organic Certified
• Topping Line- ability to top or par-bake any size pizza
• Enrobed Line-ability to fill&fully bake mutiple size hand held ” pocket”
• Ability to mix hot or cold sauces
• All products individually quick frozen
• Multiple packaging options-printed file,retail box, bulk

The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

In the United States, calzone are typically made from pizza dough and stuffed with cheese (usually mozarella cheese  but some varieties contain Parmasan , Provole  or a locally substituted cheese), or ricotta, ham , salami or vegetables  or a variety of other stuffings. It is typically served covered with ,marinara sauce or topped with garlic and parsley infused . The dough is folded over and sealed on one edge or formed in an enclosed circular shapebefore being baked in an oven. In some areas of New York as well as in Parts of Italy Calzone are fried rather than baked.

Calzones are similar to, stomboli but traditionally the two are distinct dishes. A common misconception is that the ingredients are the primary difference between the two.The ingredients are actually at the discretion of the chef. Although most strombolis are rolled, strombolis  have also been known to be prepared like a calzone, where the only difference is that a calzone has the sauce on the side, where the stromboli is served with sauce on the inside of the folded crust

To try our  delicious   line of  calzones contact John Cather , National Sales Rep  at 877  882-4100   ext 102 . Samples  avalaible per request

Photos form 2011 Sysco Show

products, has received British Retail Consortium (BRC) Global Food Safety Certification  with perfect score A

The BRC developed and introduced the Food Technical Standards in 1998. The BRC Food Safety Standard was the first recognized global food safety certification program that provides independent certification that a supplier’s food safety management system complies with international and domestic food safety regulations. Achieving a GFSI approved BRC certification adds an additional level of assurance that the supplier’s products have been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain.