As National Celiac Disease Awareness Day approaches on September 13, those living with celiac disease can find comfort in Amy’s Kitchen’s wide variety of gluten-free frozen meals and products. The organic food company, known for its vegetarian and vegan products, has steadily expanded its gluten-free options in recent years to cater to customers with celiac disease and gluten allergies.
Recognizing the growing demand for gluten-free options, Amy’s Kitchen launched its first gluten-free product in 2001. Rice macaroni and cheese was the first gluten-free dish from Amy’s kitchen. Today, the company offers more than 100 gluten-free items on its menu, including Mole Enchilada, its popular Broccoli Cheddar Bake, burritos, pizza, soups, veggie burgers, and even Mole Enchilada and Pad Thai. Dishes.
For California diners who live near one of Amy’s Drive Thru’s three locations, everything on the menu can be made gluten-free, including organic veggie burgers, pizza, burritos and more.
“One of the many benefits of being family owned and operated is that Rachel and Andy [Berliner, Amy’s founders] You can try new things without having to convince a board full of shareholders,” writes amys.com. “So when Rachel started getting letters about the difficulties of living with gluten allergies, the Berliners met with their chef and started cooking some new recipes.”
The brand soon became a pioneer in producing a wide range of gluten-free products.
“Our vision is to provide delicious, nutritious meals that everyone can enjoy, regardless of dietary preferences or restrictions, from vegan and gluten-free options to heart-healthy meals,” Berliner said in a 2023 letter from Amy. and allergen-free alternatives “Everyone deserves a seat at the table. “
Amy’s Kitchen’s gluten-free products are rigorously tested to ensure they meet the FDA’s gluten-free labeling standards. The company uses dedicated gluten-free production lines and enforces strict protocols to prevent cross-contamination. All gluten-free foods are clearly labeled for easy identification by consumers.
What is Celiac Disease and How Can Gluten Worse It?
Celiac disease is an autoimmune disease caused by the consumption of gluten, a protein found in wheat, barley and rye. For people with celiac disease, eating gluten can cause damage to the small intestine and a host of health problems. The only treatment for celiac disease is a strict gluten-free diet.
The Celiac Disease Foundation estimates that 1 in 100 people worldwide has celiac disease, but only about 30% of people are correctly diagnosed.
There are also many celebrities with celiac disease who have been outspoken about what it’s like to have celiac disease, including actress Zoey Deschanel and shameless Emmy Rossum.
Recent market research shows that the gluten-free products market is expected to grow by $5.23 billion by 2027, with a CAGR of 9.66%. This growth reflects growing awareness of celiac disease and gluten sensitivity, as well as an overall trend among some consumers toward gluten-free diets.
To this end, Amy’s Kitchen invests in developing gluten-free recipes designed to match the taste and quality of its gluten-free products. This includes sourcing alternative grains and flours such as rice, quinoa and corn to make gluten-free pasta, bread and other wheat ingredients in meals.
Amy’s Kitchen has also expanded its gluten-free product range to include options to suit other dietary needs and preferences. Many of the company’s gluten-free products are also dairy-free, catering to customers who avoid gluten and lactose. The company also offers vegan and gluten-free options, such as gluten-free, dairy-free macaroni and cheese made with rice pasta and plant-based cheese alternatives.
Amy’s Kitchen was founded in 1987 when founders Andy and Rachel Berliner began making organic vegetarian pies at home. The company has since grown to become a major player in the natural and organic frozen foods market, with a product line that includes more than 135 items sold in stores throughout the United States and internationally.
