The latest estimates stipulate that the gluten-free business weighs in at 4.5 billion dollars. This is an impressive turnover that is expected to grow even further over the upcoming years, including the out-of-home category that is placing increasingly more requests for celiac food. The family-owned company Fiore di Puglia, of Corato in Apulia, knows exactly how to handle this global trend. For more than 60 years, says Tommaso Fiore, we have being specializing in the production of Taralli, a South Italian snack specialty. Our consumers consider us the Italian leader in this market. We reached a crucial turning point when we launched a line of a new range of gluten free Taralli alongside the conventional and traditional ones, so as to allow everyone not to miss out on the simply delicious flavour and crispness of the traditional Apulian Tarallo.
A HEALTHY SNACK – It is a healthy, high-quality snack that is rich in fibre, contains a low amount of salt, and is made with extra virgin olive oil to guarantee the product’s final crunchiness and taste. The available flavours are fennel seeds, (the gluten-free Tarallo is enriched by a typically Italian intense flavour, thanks to the addition of fennel seeds), pizza (with a strong, typically Italian taste. This gluten-free Tarallo is made with ingredients of our homeland that is tomatoes and oregano) and multigrain (a mixture of grains: buckwheat, sorghum, teff, quinoa, with some additions of chia seeds and oat flakes). The recipe is void of sulphites, milk, and eggs to reduce the risk of food allergies. Moreover, the product is rich in fibre, does not contain any palm oil, has a low quantity of salt, and is suitable for a vegan diet. There is also a sweet version in two flavours, namely FioreCiok, a gluten-free sweet snacks enriched with a strong chocolate flavour, without palm oil and eggs, and FioreLemon. The company will predominantly focus on its gluten-free line in 2017, which will be presented during the numerous international exhibitions of Fiore di Puglia, such as the Biofach in Nuremberg, the Free From in Barcelona, the Summer Fancy Food in New York, and, last but not least, the Anuga in Cologne. Our export share has been growing from year to year, concludes the manager, reaching more than 30% of the company turnover in 2016.
