Ian’s, makers of allergy friendly/gluten-free foods, includes over 30 gluten-free foods in its family of products – something worthy of celebrating during May, which is Celiac Awareness Month. From breakfast to dinner and even chef’s ingredients like gluten-free breadcrumbs, Ian’s offers a variety of entrées, side dishes and snacks that can be a part of a gluten-free and food-allergy lifestyle.
“It’s vital to have a positive attitude about following a gluten-free lifestyle and we believe that having an ample number of great-tasting, nutritious, gluten-free and allergy-friendly food options is key to achieve this,” says Chuck Marble, CEO of Elevation Brands, Ian’s parent company. “We are proud to offer such an expansive range of gluten-free products and to be a trusted source for not only those with celiac disease, but for anyone who looks to limit or eliminate gluten and other food allergens from his or her diet.”
Ian’s newest gluten-free products are the Southwest Chicken Tenders and Smokin’Sweet BBQ Nuggets, which were launched earlier this year. Made using Ian’s gluten-free, whole-grain breading system, these products show the world that gluten-free doesn’t mean grain-free.
In addition, among Ian’s extensive list of gluten-free options are:
Cinnamon French Toast Sticks: Just pop Ian's allergy-friendly French Toast Sticks into the oven and eight minutes later, consumers can have a crispy, dunkable meal, free from wheat, gluten, corn, milk, casein, eggs, nuts and soy.
Popcorn Turkey Corn Dogs: Enjoyed for lunch, dinner, or an afternoon snack, Ian's allergy-friendly Popcorn Turkey Corn Dogs combine antibiotic- and hormone-free mini turkey hot dogs with a crispy batter. Entire families can enjoy without wheat, gluten, milk, casein, eggs, nuts, and soy.
Snickerdoodle Cookie Buttons: For work, travel, school or dunking in coffee, each box contains six 1-ounce pouches of allergy-friendly, gluten-free buttons, making portion control a cinch.
The National Foundation for Celiac Awareness estimates that 1 in 133 Americans – or about 1% of the population – has celiac disease, which affects men and women across all ages and races. Celiac disease is an autoimmune digestive condition triggered by consumption of gluten, which is found in wheat, barley and rye. With this condition, gluten causes the immune system to damage the lining of the small intestine, which prevents the absorption of nutrients, possibly leading to malnutrition.