Wegmans Increases Gluten Free Line To Meet Customer Needs
By Megan Zielinski, contributing writer
As of the end of June, Wegmans announced all varieties of sushi prepared in the Wegmans Food Market are entirely free of Gluten—enabling customers with certain dietary needs to confidently enjoy the delicacy.
Wegmans has been committed to eliminating gluten from all sushi meals since 2012. While vegetables, seafood, and rice does not contain the protein, soy sauce packets included, made from fermented wheat and soy, brings gluten into the meal.
Gluten poses a risk to those with Celiac disease and gluten sensitivity. For those who suffer from celiac disease, consuming gluten causes an autoimmune reaction that damages the lining of the small intestine. While over ten percent of the population with gluten sensitivity experience digestive distress after ingesting gluten.
Teaming up with Kikkoman, worldwide producer of its famous soy sauce, Wegmans found the perfect blend that was full of taste and gluten free. Instead of offering the traditional soy sauce as an option along with the gluten free version, Wegmans decided to replace it completely—it tastes even better and offers 8 percent less sodium. The gluten free Japanese-inspired sauce pairs well with sushi, while Wegmans now also carries gluten free soy sauces on shelves meant for cooking. During the change of all sushi sauces, Wegmans finally overcame an obstacle of altering a popular sauce successfully. Working strategically with a Japanese company based in California, and after many rounds of testing—Wegmans found their new gluten free tempura batter that still offered that desired texture and bite.
“We follow normal good retailing practices for all of our prepared foods, but there is the potential for inadvertent cross-contact with gluten. Some customers are comfortable with that risk, others are not. Our job is to offer clear information so they can make the choice that’s right for them personally,” said Wegmans Nutritionist Trish Kazacos, RD. Sushi bars will have a “Made with No Gluten-Containing Ingredients” sign posted, alerting customers that they can be assured the meals are safe.
Wegmans introduced the sushi bars into stores in 1996, but it wasn’t until a 2011 makeover that really made the sushi selection catch the attention of customers—after a trip to Japan, a team of Wegmans chefs brought back knowledge of preparing the best quality sushi from the sushi capital of the world. New partnerships were built with Marukan, a 350 year-old Japanese firm, providing a gluten free seasoned rice vinegar exclusively for Wegmans. Along with California rice farming company, Tamaki Gold, delivering freshly milled, short-grain rice to Wegmans each month. Since the 2011 transformation, Wegmans applied new cooking tools, techniques, educated staff, and new innovative combinations—enriching the sushi bar experience.