Nonuttin'
(San Diego, CA) In an interview with Food and Drink Digital, Alana Elliott, president and founder of Nonuttin’ Foods, divulges the company’s background knowledge on food allergies and beliefs about its products and healthy eating.http://www.foodanddrinkdigital.com/
“Our foods are not fat-free; we use high-quality oils in their preparation,”
The article also discusses the growing hypoallergenic food market, it remains small and Nonuttin’ reflects that. Everyone gets involved, they are all often ‘elbow-deep in flour,’ they are flexible and the advantages of IT and automation are being incorporated as they grow.
“IT is integral to sales and production,”
The article also talks about when Nonuttin’ started, they approached shop owners and distributors and worked to convince them of the market and need for nut-free granola. Today, gluten-free foods are a growing market, although hypoallergenic foods are their strongest segment. http://www.nonuttin.com/
About Nonuttin’ Foods
Nonuttin’ Foods was launched by Alana Elliott and her husband in 2002. The impetus behind it is food allergies within the family; both of their daughters had dairy allergies and the younger one is also allergic to peanuts, kiwifruits, almonds and chick peas. Allergic responses are to do with proteins in foods. Tomato sensitivity in childhood is not uncommon, for example, but the number of reported cases of food abreactions seems to be on an upward trend. That fact has helped Nonuttin’ Foods to achieve a growth rate little short of sensational – around 150 per cent, year-on-year, since it was founded.
Read the full article here: http://www.businessreviewcanada.ca/
Photo:
http://www.prlog.org/
