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Kettle Cuisine Receives Prestigious GIG Certification for 
Gluten Free  Soups
 
First Company Ever to Offer a Full Line of Certified Gluten Free Soup  
Options for Foodservice Operators; Coveted Certification Highlights Kettle  
Cuisine's Commitment to Quality
 
WHAT/WHY: The Gluten-Free Certification Organization (GFCO) has awarded  
Kettle Cuisine the first GIG certification in the soup category for the  
company's 10 gluten free soups. Both Kettle Cuisine and the GFCO seek to improve  
the health of people on a gluten-free diet by providing safe, high-quality 
food  options. With Americans consuming more than 10 billion bowls of soup 
each year,  and one out of every 133 American suffering from Celiac Disease, 
it is no  surprise that Kettle Cuisine is excited to bridge this gap by 
offering  foodservice operators the ability to safely serve a line of soups with 
no gluten  and no compromise in taste.
 
The GFCO inspected Kettle Cuisine's cooking facilities and audited their  
storage, preparation and cooking practices against a highly stringent set of  
standards before granting the official certification to the ten varieties. 
These  certified varieties, which are a part of a line of over 50 soups, 
stews, chilis  and chowders are intended to help foodservice operators reach a 
growing  population of guests that prefer or require a gluten free diet. 
Having evolved  from a regional New England phenomenon into the nation's 
leading premium soup  brand, Kettle Cuisine's soups owe their great taste to their 
dedication to  cooking "made from scratch" soups that contain the highest 
quality of fresh food  ingredients, combined with authentic flavors and 
homemade stock. Soup  enthusiasts can indulge in flavors such as Organic Roasted 
Eggplant & Tomato  featuring eggplant, saut‚ed onions, garlic, red ripe 
tomatoes and olive oil or  Organic Cream of Mushroom & Potato with savory 
mushrooms, garlic, thyme and  fresh light cream.
 
WHO: Representatives from Kettle Cuisine, including president and CEO,  
Jerry Shafir, and Executive Chef Volker Frick, will be available to discuss the 
 recent certification and provide a "Gluten Free 101" for those looking to 
learn  more about this growing market.
 
Kettle Cuisine has crafted uncompromised soups since 1986 by treating food  
the way it should be treated. From the source to their kitchen to their  
customers, they make sure their customers have the peace of mind that they are 
 serving guests consistently top quality soup.
 
BACKGROUND: Kettle Cuisine, based in Chelsea, Mass., is at the forefront of 
 a growing demand for exceptional tasting real food that satisfies everyday 
 wellness lifestyles. Jerry Shafir, president and CEO of Kettle Cuisine, 
along  with Executive Chef Volker Frick have developed more than 50 soups, 
stews,  chilis and chowders by using the finest quality, natural food 
ingredients and  classical artisan cooking techniques. By treating food the way it 
should be  treated from the source to their kitchens to you, Kettle Cuisine 
consistently  delivers high quality soups with no artificial ingredients that 
their customers  can be proud to serve. Visit _www.KettleCuisine.com_ 
(http://www.KettleCuisine.com)  for additional  information.

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