Latest news with #glutenfree
Yahoo
11 hours ago
- Entertainment
- Yahoo
I tried PizzaExpress' new summer menu in Bexleyheath - I found the best new pizza
I tried PizzaExpress' new summer menu at the Bexleyheath branch – and found the best pizza I've ever eaten. PizzaExpress has always been my go-to spot for a relaxed meal out. As someone who eats gluten-free, I've found they cater brilliantly without sacrificing taste or options. So when I heard about their new summer menu, I couldn't wait to give it a try. Gluten-free diner finds spicy perfection in PizzaExpress' Calabrian Feast (Image: Holly Brencher) We started with the new Buffalo Chicken Wings and Buttermilk Chicken Strips. The wings were coated in Sauce Shop's Buffalo Hot Sauce and served with a creamy blue cheese dip. They were messy in the best way – tangy, spicy and completely addictive. Buffalo wings and buttermilk strips kick off PizzaExpress summer feast (Image: Holly Brencher) The buttermilk strips were perfectly golden and crispy, great for dipping and sharing. Both dishes felt fresh, packed with flavour and ideal for kicking things off. For drinks, we tried the new Soho Spritz. It was fruity and refreshing without being too sweet – ideal for summer. And with their current deal of two for £12, it felt like a bargain. Then it was time for the pizzas. Four Seasons Speciale offers a flavourful twist on a classic favourite (Image: Holly Brencher) I started with the Four Seasons Speciale – a modern rework of their iconic 1965 pizza. I ordered it on a gluten-free base, and as always, it was crisp and light without falling apart. Each quarter of the pizza had a different topping, which made it ideal for someone indecisive like me. One part had pepperoni and Calabrese sausage, bringing heat and richness. Another was topped with baby plum tomatoes and basil pesto, fresh and herby. There was also a quarter with mushrooms and truffle oil, which felt indulgent and earthy. And the last section – salty anchovies, olives and capers – packed a real flavour punch. It's a pizza that truly has something for everyone. But then came the real star of the meal – the Calabrian Feast. Calabrian Feast crowned standout dish in new PizzaExpress lineup (Image: Holly Brencher) This was honestly the best pizza I've ever eaten. It was loaded with 'nduja, Calabrese sausage, pepperoni and crispy pancetta. On top of that were two types of mozzarella, Gran Milano cheese and an extra chilli kick. The finishing touch was a drizzle of hot honey, which balanced the heat beautifully. Every bite was packed with bold, spicy flavour and rich, creamy cheese. It was indulgent, fiery and unforgettable. Now, I didn't try it myself, but PizzaExpress has found a bold new way to tackle the pineapple-on-pizza debate. Instead of serving it on pizza, they've created Hawaiian Hot Dough Balls. Tossed in garlic butter, topped with pancetta and pineapple, and drizzled with Pineapple Habanero Hot Sauce, they're certainly a talking point. According to new research from the brand, the UK is split 50/50 on pineapple on pizza. But more than half of people say they'd try these new Dough Balls, which just might be the middle ground we've all been waiting for. For dessert, we had the Birthday Cake Sundae. It was sweet, playful and totally satisfying. Birthday Cake Sundae ends the meal on a sweet, festive note (Image: Holly Brencher) Layers of vanilla gelato, raspberry coulis, whipped cream and sprinkles made it feel like a celebration. It even had a mini sponge cake and a topping of Joe & Seph's Birthday Cake Popcorn. A proper party in a glass. PizzaExpress has nailed it with this summer menu. They've kept their classics while bringing in bold new flavours and playful twists. Whether you're a spice lover, a sweet tooth or someone who wants variety, there's something here for you. And for gluten-free diners like me, it's one of the few places where you feel totally looked after. The Calabrian Feast alone is worth the visit. This menu is a summer treat that genuinely delivers.
Yahoo
21 hours ago
- Business
- Yahoo
Sweet Success: How Butter Baked Cake Co. Boosted Sales & Efficiency with CMTC Support
LONG BEACH, Calif., June 19, 2025--(BUSINESS WIRE)--California Manufacturing Technology Consulting® (CMTC) recently partnered with Butter Baked Cake Co. to help the California-based specialty food manufacturer overcome operational and marketing challenges. Located in Oceanside, CA, Butter Baked Cake Co. manufactures sugar-free, gluten-free, and grain-free desserts that cater to health-conscious individuals without compromising on taste. Founded in 2018, Butter Baked's mission is to ensure no one misses out on the joy of delicious treats due to dietary restrictions. Butter Baked Cake Co. uses only high-quality, minimally processed ingredients to create indulgent options for everyone. Facing challenges in a competitive and saturated market, Butter Baked Cake Co. struggled with brand differentiation and inconsistent messaging. Butter Baked's digital presence – including their website and e-commerce platform – was underperforming, requiring improvements in user experience, SEO, and social media strategy. Butter Baked Cake Co. also lacked a structured plan for customer retention and engagement, making it difficult to foster repeat business and loyalty. Additionally, operational inefficiencies in production and fulfillment further hindered Butter Baked's ability to manage demand and scale effectively. To address Butter Baked Cake Co.'s challenges, CMTC conducted consultation sessions to refine brand positioning. These sessions, in combination with a messaging guide, helped to ensure a clear identity and consistent messaging for Butter Baked. CMTC also performed a comprehensive website audit which offered insights into improving functionality, SEO, and user experience, along with strategic recommendations for enhancing Butter Baked Cake Co.'s digital presence. To boost customer retention, CMTC advised on email marketing and loyalty incentives to encourage repeat business and led a SWOT analysis and competitive review to highlight market opportunities and positioning strategies. Finally, CMTC facilitated operational consultations to help with workflow efficiencies and automation tools in order to streamline production and fulfillment processes. As a result of their work with CMTC, Butter Baked Cake Co. estimates a $355,320 increase in sales, $25,000 in cost savings, 6 jobs added, and 6 jobs retained. "Working with CMTC has been truly transformational for Butter Baked Cake Co., providing invaluable support in marketing, finance, and strategy," said Owner Whitney Lounsbury. To drive continued growth, Butter Baked plans to make a capital investment of $95,000 into their business – this includes $2,000 in plant equipment, $3,000 in IT, $50,000 in co-manufacturing operations, $10,000 in business development, $10,000 in packaging, and $20,00 in marketing. For more information about CMTC's services, contact Rachel Miller at rmiller@ or 310-984-0096. About California Manufacturing Technology Consulting® (CMTC) Established in 1992, California Manufacturing Technology Consulting® (CMTC) focuses exclusively on manufacturing across California, delivering customized, consultative solutions tailored to each client's unique needs. Backed by seasoned industry professionals, extensive networks, and strong partnerships, CMTC offers cost-effective, top-to-bottom services — from the C-suite to the shop floor. As trusted advisors, CMTC combines deep business management expertise with a passion for helping manufacturers thrive, driving measurable ROI and long-term client success. View source version on Contacts Rachel Millerrmiller@ 310-984-0096 Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Medscape
3 days ago
- Health
- Medscape
Celiac Blood Test Eliminates Need for Eating Gluten
Think your patient may have celiac disease? The harsh reality is that current diagnostic tests require patients to consume gluten for an accurate diagnosis, which poses challenges for individuals already avoiding gluten. A more tolerable approach appears to be on the horizon. Researchers in Australia have developed a blood test that can identify celiac disease with high sensitivity and specificity, even without consuming gluten. 'This is a simple and accurate test that can provide a diagnosis within a very short time frame, without the need for patients to continue eating gluten and feeling sick, or to wait months for a gastroscopy,' Olivia Moscatelli, PhD candidate, Tye-Din Lab, Walter and Eliza Hall Institute and University of Melbourne, Parkville, Australia, told Medscape Medical News . The study was published online on June 9 in Gastroenterology . Most Cases Go Undiagnosed Celiac disease is an autoimmune disorder triggered by gluten found in wheat, rye, and barley. The only available treatment is a strict, life-long gluten-free diet. The global prevalence of celiac disease is estimated at around 1%-2%, with 50%-80% of cases either undiagnosed or diagnosed late. That's because the current reliable diagnosis of celiac disease requires the intake of gluten, which may deter people from seeking a diagnosis. In earlier work, the researchers, working with Robert Anderson, MBChB, BMedSc, PhD, now with Novoviah Pharmaceuticals, made the unexpected discovery that interleukin-2 (IL-2) spiked in the blood of people with celiac disease shortly after they ate gluten. But would this signal be present when no gluten had been consumed? The team developed and tested a simple whole blood assay measuring IL-2 release (WBAIL- 2) for detecting gluten-specific T cells to aid in diagnosing celiac disease. They collected blood samples from 181 volunteers — 75 with treated celiac disease on a gluten-free diet, 13 with active untreated celiac disease, 32 with nonceliac gluten sensitivity and 61 healthy controls. The blood samples were mixed with gluten in a test tube for a day to see if the IL-2 signal appeared. The WBAIL-2 assay demonstrated high accuracy for celiac disease, even in patients following a strict gluten-free diet. For patients with HLA-DQ2.5+ genetics, sensitivity was 90% and specificity was 95%, with lower sensitivity (56%) for patients with HLA-DQ8+ celiac disease. The WBAIL-2 assay correlated strongly with the frequency of tetramer-positive gluten-specific CD4+ T cells used to diagnose celiac disease and monitor treatment effectiveness, and with serum IL-2 levels after gluten challenge. The strength of the IL-2 signal correlated with the severity of a patient's symptoms, 'allowing us to predict how severely a person with celiac disease might react to gluten, without them actually having to eat it,' Moscatelli said in a news release. 'Current diagnostic practice involves a blood-based serology test followed by a confirmatory gastroscopy if positive. Both tests require the patient to eat gluten daily for 6-12 weeks prior for accurate results. We envision the new blood test (IL-2 whole blood assay) will replace the invasive gastroscopy as the confirmatory test following positive serology,' Moscatelli told Medscape Medical News . 'In people already following a gluten-free diet, we propose they would have this new blood test done on two separate occasions and two positive results would be required for a celiac diagnosis. This would allow a large number of people who previously have been unable to go through the current diagnostic process to receive a diagnosis,' Moscatelli said. Practice Changing Potential Blood-based test that can accurately detect celiac disease without the need for a gluten challenge would be 'welcome and practice changing,' said Christopher Cao, director, Celiac Disease Program, Division of Gastroenterology, Mount Sinai Health System, New York City. 'A typical 'gluten challenge' involves eating the equivalent of 1-2 slices of bread daily for the course of 6 weeks, and this may be incredibly difficult for patients who have already been on a gluten-free diet prior to an official celiac disease diagnosis. Inability to perform a gluten challenge limits the ability to make an accurate celiac disease diagnosis,' Cao told Medscape Medical News. 'This study shows that gluten-stimulated interleukin release 2 assays may correlate with the presence of pathogenic gluten-specific CD4+ T cell response in celiac disease,' Cao noted. He cautioned that 'further large cohort, multicenter prospective studies are needed to assess generalizability and may be helpful in evaluating the accuracy of WBAIL-2 in non-HLA DQ2.5 genotypes.' Other considerations prior to implementation may include reproducibility across different laboratories and overall cost effectiveness, Cao said. 'Ultimately in clinic, the role of WBAIL-2 will need to be better defined within the algorithm of celiac disease testing,' he added. The Path Ahead The researchers plan to test the performance of the IL-2 whole blood assay in a pediatric cohort, as well as in other countries to demonstrate the reproducibility of the test. In these studies, the test will likely be performed alongside the current diagnostic tests (serology and gastroscopy), Moscatelli told Medscape Medical News . 'There are some validation studies starting in other countries already as many celiac clinicians globally are interested in bringing this test to their clinical practice. I believe the plan is to have this as an approved diagnostic test for celiac disease worldwide,' she said. Novoviah Pharmaceuticals is managing the commercialization of the test, and the plan is to get it into clinical practice in the next 2 years, Moscatelli said.
Yahoo
4 days ago
- Business
- Yahoo
Mary's Gone Crackers Launches in Target Stores Nationwide
The organic and gluten-free cracker brand brings clean snacking to health-conscious consumers with the Original and Super Seed Crackers now on shelves at Target RENO, Nev., June 16, 2025 /PRNewswire/ -- Mary's Gone Crackers, North America's leading organic and gluten-free cracker brand, has officially launched in Target stores nationwide. The rollout includes three of the brand's top-performing SKUs — Original, Super Seed Everything, and Super Seed Classic — offered in 4 oz. boxes, available to Target guests seeking mindful snack choices with bold flavor and real ingredients. The move comes at a pivotal moment for Mary's Gone Crackers as the brand continues a multi-year growth trajectory fueled by innovation, expanded distribution and a deepened commitment to ingredient integrity and sustainability. In the last 6 months, the brand unveiled a full packaging refresh designed to increase shelf impact, introduced new box sizes to fit more consumers' needs and entered the club channel through new retail partnerships with both Costco and Sam's Club. Known for its nutrient-dense, seed-based crackers made from organic, non-GMO, Kosher and gluten-free ingredients, Mary's Gone Crackers has earned a loyal following among health-conscious consumers who want snacks that deliver on both taste and values. The new partnership with Target taps into a shopper base that's highly aligned with Mary's core audience — ingredient-savvy, wellness-driven and looking for elevated everyday products that fit seamlessly into busy, yet balanced lifestyles. "Target guests are intentional about what they eat. They read labels, they prioritize quality and they want better-for-you food that they can feed to their families without sacrificing flavor," explained Michael Finete, CEO of Mary's Gone Crackers. "This is a customer we truly understand and have built our brand around. We're excited to partner with Target to bring our top SKUs to their shelves." The Target launch caps off a record-breaking year for the brand. In 2024, Mary's Gone Crackers saw all-time highs in household penetration, repeat purchase rates and retail sales velocity. With additional retail expansions on the horizon and increasing consumer demand for cleaner, functional snack options, the brand is well-positioned to lead the better-for-you cracker category through 2025 and beyond. For more information about Mary's Gone Crackers, visit About Mary's Gone CrackersMary's Gone Crackers® has grown to be one of the largest organic and gluten-free cracker companies in the United States since opening in 2004. Headquartered in Reno, Nevada, the company crafts high-quality snacks that are certified organic, Kosher, gluten-free and non-GMO. Even with its exceptional growth, the organization has remained committed to using mostly plant-based ingredients that cater to a variety of dietary needs and health-conscious consumers. Their products can be found across the United States and Canada, at both specialty and mainstream grocery stores. Over the years, Mary's Gone Crackers has earned repeat recognition from major outlets, including multiple SELF Pantry Awards — honors that underscore their reputation for delivering snacks that are as nutritious as they are delicious. Media ContactTaylor DeVriesBlaze PRtdevries@ View original content to download multimedia: SOURCE Mary's Gone Crackers Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
RNZ News
11-06-2025
- Health
- RNZ News
Safer dining options needed for our gluten-free community
health life and society 30 minutes ago A call has gone out to restaurants across the motu to buck up their ideas when it comes to their gluten-free dining offerings. More than 100,000 New Zealanders are estimated to be living with coeliac disease, with thousands more likely undiagnosed. Now Coeliac New Zealand says people too often are navigating a minefield of hidden ingredients, cross-contamination risks, and the fear of being misunderstood or dismissed for being coeliac. The non-profit says this will both benefit our gluten-free community and could revitalise the struggling hospitality sector. Wendy Bremner is general manager at Coeliac New Zealand. She joins Jesse.
