Light Tapioca Loaf for Health-Conscious Consumers

Light Classic White (Vegan ) Bread by Ener-G Foods: An 8 oz Pack for Gluten-Free and Diet-Restricted Diets

Ener-G Foods, a family-owned business located in Seattle, Washington, has evolved since its inception in 1962 to become one of the largest producers of special diet foods in the United States. The company's mission is to provide a wide range of ready-made foods and mixes that are wholesome, nutritious, risk-free, and good-tasting for individuals with diet restrictions.

Ener-G Foods' Light Classic White (Vegan) Bread, an 8 oz pack, is a testament to the company's commitment to offering wheat-free, gluten-free, and diet-restricted products. Ener-G Foods not only caters to those with wheat-free and gluten-free needs but also provides options for low-protein diets, as well as egg-free and dairy-free products.

The bakery at Ener-G Foods is dedicated to wheat-free, gluten-free baking, ensuring that contamination from gluten is prevented. The innovative packaging used by the company gives their products a 1-year shelf life without the need for refrigeration. To ensure the freshest product is available, Ener-G Foods bakes their items as orders are received.

When it comes to storage recommendations, Ener-G Foods advises that once opened, the products should be placed in an airtight container and refrigerated. Freezing the products in their original packages can cause them to dry out and crumble. If the customer wishes to freeze the products, it is best to remove them from their original packages and place them in a freezer-friendly container. Once opened, the products can last a few days with refrigeration and approximately 1 week.

The story of Ener-G Foods dates back to 1887 when Sam M. Wylde's grandfather started the first flourmill in Seattle. After World War I, Sam Wylde's father and uncles joined the family business, and Sam Wylde himself traveled the country and the world, gaining diverse experiences. When Sam Wylde's father passed away, his uncles decided to close the mill, leading Sam Wylde to start the Sam Wylde Flour Co. to distribute flour and bakery items to local bakeries.

In 1962, Sam Wylde purchased Ener-G Foods, which was then a small two-person operation. Shortly after, Sam Wylde was approached by Dr. Scribner of the University of Washington, the father of dialysis, who requested a low-protein bread for kidney patients. Ener-G Foods worked on developing this bread, which was low in protein, sodium, potassium, and phosphorus, making it suitable for a low-protein diet.

Later, Dr. Cyrus Rubin, a professor of Gastroenterology at the University of Washington, requested a gluten-free bread without the use of wheat starch. This led Sam Wylde, III, who had completed his MBA, to join the family business and work on developing gluten-free breads and other products without the use of wheat starch.

Today, Ener-G Foods continues to innovate and respond to the growing demand for special diet foods, providing a wide range of products that cater to the needs of individuals with various dietary restrictions.

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