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Ciao Bella launches three new limited-edition holiday flavors

BY Jason Owen

BOSTON — Ciao Bella, maker of gelato and sorbetto, is giving consumers a new dessert experience this holiday season with the launch of its first-ever collection of limited-edition seasonal flavors. These three desserts stem from the creative inspiration of Italian executive chef Danilo Zecchin and the spirit of celebration: Cranberry Prosecco Sorbet, Montebianco Gelato, and Pumpkin Sea Salt Caramel Gelato.

“Here at Ciao Bella, we love food and really enjoy sharing it with family and friends during the holidays,” said Carlos Canals, CEO of Ciao Bella. “Chef Danilo was inspired by both Italian and American holiday traditions when he created these three incredible flavors for the 2013 season.”

In Whole Foods Market stores for a limited time beginning in October, these Ciao Bella seasonal batch flavors combine such holiday-inspired pairings as tart cranberry with crisp Prosecco; silky chestnut cream with rich dark chocolate; and cinnamon-spiced pumpkin with sweet and salty caramel. Just like all Ciao Bella products, these recipes are made with organic cane sugar and exceptional natural ingredients. Additionally, Ciao Bella gelatos use only high-quality, hormone-free dairy products, and sorbets are non-GMO verified. They will truly be the perfect ending for any holiday table this year.

“At Whole Foods Market, our goal is to offer shoppers the widest variety of high-quality products possible all year round, so we love sharing new and exciting seasonal flavors that they can’t find anywhere else,” said Dwight Richmond, global grocery purchasing coordinator for Whole Foods Market. “Ciao Bella’s new seasonal batch flavors will really give shoppers something to look forward to this holiday season.”

Ciao Bella’s seasonal batch flavors will be available in Whole Foods Market locations nationwide for the 2013 holiday season while supplies last.


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Popcorn, Indiana brings back holiday Drizzlecorn collection

BY Jason Owen

ENGLEWOOD, N.J. — Backed by consumer demand, Popcorn, Indiana, maker of all-natural popcorn snacks, is set to usher in the 2013 holiday season with the return of its Drizzlecorn collection.

The collection features five extraordinary varieties: Dark Fudge Chocolate Chip Kettlecorn, Drizzled Black & White Kettlecorn, Drizzled Cinnamon Sugar Kettlecorn, Chocolate Peanut Butter Kettlecorn, and Dark Fudge Peppermint Kettlecorn. Hitting shelves nationwide for a limited time only, Popcorn, Indiana’s line of flavors will be available starting this October.

“You asked for it, and we delivered an unforgettable taste experience with our exclusive Drizzlecorn line of innovative pairings of traditional holiday flavors,” said Hitesh Hajarnavis, CEO of Popcorn, Indiana. “The familiar taste of the season — whether its cinnamon, peppermint or dark fudge — comes through with each delicious, decadent kernel.”

Popcorn, Indiana’s Drizzlecorn collection is hand-crafted from all-natural gluten-free ingredients, contains whole grains and zero trans-fat, and is free of cholesterol and preservatives. This limited-edition collection will be available at retailers throughout the country through March 2014.


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FDA sets standards for ‘gluten-free’ food labeling

BY Alaric DeArment

SILVER SPRING, Md. — Foods must carry gluten content of less than 20 parts per million in order to carry the label "gluten-free," according to a new regulation issued by the Food and Drug Administration.

The FDA announced the regulation Wednesday, saying the standard would provide consumers with the assurance that "gluten-free" claims on product labeling are consistent and reliable across the food industry; other labels, such as "no gluten" and "without gluten" also would be subject to the new standard.

According to the agency, 20 ppm is the smallest amount of gluten that can be reliably detected in foods, and most people with celiac disease can tolerate foods with very small quantities. Gluten is a protein that naturally occurs in wheat, rye and barley, but as many as 3 million Americans may have celiac disease, an auto-immune and inflammatory disorder that leaves the body unable to process gluten.

The FDA said many foods labeled as "gluten-free" already meet the federal definition, but those that have not yet complied have until August 2014 to do so.

 

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