Ep 28 What I Learned from CCA Conference Vendors

Let’s start the blog with the Show Notes for this episode:
I love Vendor shows, and the one at the CCA National Conference in Ottawa in June did not disappoint. If you would like more information on the companies I interviewed, or their products, click on any of the links below.

http://www.glutenberg.ca/en/verify_age
https://purest.ca/
https://camino.ca/
https://www.schnitzer.eu/en/product-worlds/

https://nourishbakery.ca/
https://www.kinnikinnick.com/index.cfm
http://www.patsypie.com/
https://www.myonlyoats.com/
https://www.rizopia.com/

Sue’s Websites and Social Media –
Podcast – acanadianceliacpodcast.libsyn.com

Podcast Blog – acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com

My Thoughts –
Just when you think you know almost about everything about something, and in my case that’s new gluten free products on the market, I find another one, then another one.

I remember sitting with a group of my long time celiac friends and looking back ten years to what we had hoped would change over those 10 years. We wanted better awareness from restaurants, doctors, friends and family and we also wanted better gluten free foods to be more available. We all agreed that those hopes had actually, come to fruition. What we could not have seen was the explosion in gluten free foods.

Nowadays, a bad, dry chalky gluten free (insert product name – bread, cake etc) would not be around very long. Gluten free food production has come such a long way. Companies that were once the makers of mediocre foods have stepped up their game, listened to us, their consumers, and improved their products. Food science is now working hard to use more natural products to replace the chemicals that once riddled our foods.

Meeting with vendors, both old and trusted, along with new and inventive has given me such confidence in the gluten free industry. At this point I really challenge myself to imagine what the next 10 years might bring – it’s a fun challenge that I’m up for!