Pereg Introduces Quinoa Flour at Summer Fancy Food Show | Food Newsfeed
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Pereg Introduces Quinoa Flour at Summer Fancy Food Show

June 17, 2015 Industry News
Industry News

Pereg Gourmet, a leading producer of premium, natural spices and spice blends, bread crumbs, ancient grains, and quinoa products, will introduce GMO-free, gluten-free quinoa flour at the Summer Fancy Food Show, June 28-30, 2015, at the Jacob Javits Convention Center in New York City.

In addition to Pereg’s latest offering, quinoa flour ($3.99, 16-ounce resealable bag), Pereg has been a leader in introducing a full line of quinoa products including quinoa pasta, quinoa pops cereal, and pre-seasoned quinoa side dishes to North America.  

“Quinoa is a gluten free-product, perhaps the fastest growing market segment in the food industry today. While cutting out gluten from one’s diet may seem like a difficult and limiting task, fortunately, Pereg offers many healthy and delicious products that are naturally gluten-free. With our variety of quinoa gluten free products, and recipes for tasty preparation available on our website, consumers can enjoy many delicious foods while maintaining a healthy diet,” says Gil Schneider, Pereg Gourmet president.

Pereg Gourmet was established in 1906, and is a family owned business, based in Clifton, New Jersey. They first became known for their vast variety of pure and natural spices and spice blends—more than 60 in all—from traditional favorites to exotics from around the culinary world.

Beyond spices, Pereg produces lines of flavored basmati rice, couscous, farro, salad toppings, and salad spreads. All Pereg products are kosher certified by the Orthodox Union (OU), are dairy- and lactose-free as well as all natural, with no additives or preservatives. Many are also certified gluten-free and non-GMO.

Visit Pereg Gourmet at Booth 1255 for a chance to win the Grand Prize. Samples and give-aways will be distributed at the booth throughout the three-day show.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.