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Consumer Demand prompts Frontier Soups to Convert 3 Top Sellers to Gluten Free

WAUKEGAN, Ill., June 2010 – In keeping with consumers’ quest for more gluten free foods, Frontier Soups™ has converted three of its top selling dry mixes to gluten free varieties by substituting flavorful corn pasta. The new gluten free mixes are being announced at the NASFT 2010 Summer Fancy Food Show, Booth 4426.

The three soup mixes include Homemade-In-Minutes™ Connecticut Cottage Chicken Soup and Ohio Valley Vegetable and Wisconsin Lakeshore Wild Rice Soup from the Hearty Meal™ line, said Trisha Anderson, founder of Frontier Soups.

“We were very pleased to find high-quality pasta made from corn flour that gives us the great taste and texture of the semolina wheat pasta we had been using,” Anderson said. “It is always our objective to offer easy and healthy meal solutions to consumers, and it has been clear that our customers are looking for more gluten free options for family favorites.”

Frontier Soups’ gluten-free mixes contain no wheat products and are made in a separate area of the production facility, but those who have severe wheat allergies should be aware that products containing gluten are made in the same facility, she said.

With the addition of these three soups and the newly-introduced Hearty Meal Colorado Campfire Chicken Stew, Frontier Soups now has 31 gluten free soup mixes.