Gluten-free Media Kit
When it comes to food trends, gluten-free ranks high on the list these days. But with more than 3 million Americans affected by celiac disease, an autoimmune disorder requiring a gluten-free diet, this is one food trend that’s here to stay. In fact, gluten-free food products, restaurant menus and cookbooks can be found just about everywhere.
To be gluten-free, according to the Food & Drug Administration, a food cannot contain an ingredient that is any species of the grains wheat, rye or barley or has not been processed to remove gluten. Gluten is commonly found in baked goods and breads, including pizza crust, muffins, cookies, casseroles, pastas and more. It also can be found in some unexpected places, such as some mayonnaise, mustards and meats … and even beer.
Enter sorghum, a widely popular gluten-free alternative that is little known or understood by consumers. Sorghum does not contain gluten, making it a natural choice for those searching for a gluten-free baking/cooking alternative. But being gluten-free isn’t sorghum’s only benefit. It’s also a whole grain very high in fiber and iron, high in protein and high in antioxidants.
The following information is designed to help you and your readers, listeners or viewers learn more about sorghum and a gluten-free diet:
- News release on sorghum and the gluten-free movement
- “Getting the Skinny on Gluten-Free” fact sheet
- “Sorghum … So, What Is It?” fact sheet
- “In the Kitchen With Sorghum” cooking/baking tip sheet
- Gluten-free recipes and photos
We hope you find this information useful as you educate your consumers on the benefits of a gluten-free diet and sorghum specifically, whether they are a celiac or not. If you would like additional information or to set up an interview with a representative from the United Sorghum Checkoff Program, please call Julie Balmer at 816.584.8444 or e-mail jbalmer@mccormickcompany.com.