WHAT/WHY: The Gluten-Free Certification Organization (GFCO) has awarded Kettle Cuisine the first GFCO® certification in the soup category for the company's 10 gluten free soups. Both Kettle Cuisine and the GFCO seek to improve the health of people on a gluten-free diet by providing safe, high-quality food options. With Americans consuming more than 10 billion bowls of soup each year, and one out of every 133 American suffering from Celiac Disease, its no surprise that Kettle Cuisine is excited to bridge this gap by offering foodservice operators the ability to safely serve a line of soups with no gluten and no compromise in taste.
The GFCO inspected Kettle Cuisine's cooking facilities and audited their storage, preparation and cooking practices against a highly stringent set of standards before granting the official certification to the ten varieties. These certified varieties, which are a part of a line of over 50 soups, stews, chilis and chowdersare intended to help foodservice operators reach a growing population of guests that prefer or require a gluten free diet. Having evolved from a regional New England phenomenon into the nation's leading premium soup brand, Kettle Cuisine's soups owe their great taste to their dedication to cooking "made from scratch" soups that contain the highest quality of fresh food ingredients, combined with authentic flavors and homemade stock. Soup enthusiasts can indulge in flavors such as Organic Roasted Eggplant & Tomato featuring eggplant, sautéed onions, garlic, red ripe tomatoes and olive oil or Organic Cream of Mushroom & Potato with savory mushrooms, garlic, thyme and fresh light cream.
WHO: Representatives from Kettle Cuisine, including president and CEO, Jerry Shafir, and Executive Chef Volker Frick, will be available to discuss the recent certification and provide a 'Gluten Free 101' for those looking to learn more about this growing market.
Kettle Cuisine has crafted uncompromised soups since 1986 by treating food the way it should be treated. From the source to their kitchen to their customers, they make sure their customers have the peace of mind that they are serving guests consistently top quality soup.
BACKGROUND: Kettle Cuisine, based in Chelsea, Mass., is at the forefront of a growing demand for exceptional tasting real food that satisfies everyday wellness lifestyles. Jerry Shafir, president and CEO of Kettle Cuisine, along with Executive Chef Volker Frick have developed more than 50 soups, stews, chilis and chowders by using the finest quality, natural food ingredients and classical artisan cooking techniques. By treating food the way it should be treated from the source to their kitchens to you, Kettle Cuisine consistently delivers high quality soups with no artificial ingredients that their customers can be proud to serve. Visit www.KettleCuisine.com for additional information.