Founded in 1997, Expert Foods is a pioneer in the development of cooking ingredients that support a wide range of special diets.
Expert Foods believes that special dietary requirements and restrictions should not turn cooking meals and desserts that taste delicious into an impossible dream, and that the success of any diet depends on being able to cook the foods you love to eat.
After all, how long can you live on a diet of bars and shakes? Or boring repetitive meals? To that end, our unique cooking ingredients and dessert bases are designed to allow you to create your own diet-aacceptable foods, in your own kitchen. Food that suits your tastes, your moods, and your needs.
Expert Foods believes in letting you make informed choices about your health. To that end, we do not use questionable ingredients in our products, which means, among other things, no sugar alcohols, no resistant starches, and no maltodextrin. We strive to use all-natural ingredients, and to avoid known allergens if at all possible.
We believe in honest labeling, letting you decide whether or not our products are right for you.
Above all, Expert Foods is about great-tasting food. And about your taste in food.
Back in the 1990s, long before there was a low-carb aisle in every supermarket, and Dr. Atkins was not yet a household name, there was a small internet community of dieters, united by the fact that their dietary requirements were not being met by the mainstream. While the main focus was drastically cutting back on carbs, some were diabetic, some had alleries to wheat and dairy, and all of them missed eating certain foods. Barbara Pollack, the founder of Expert Foods and a champion of delicious food for every diet, no matter how restricted, was an active part of this community, and contributed many innovative recipe ideas and suggestions.
However, Barbara also had a distinct advantage: as well as being an enthusiastic cook, she was also in possession of a chemical engineering degree from MIT, and a lifelong interest in food chemistry. She began experimenting with ingredients unknown to the average home cook, and pioneered innovative techniques for re-creating the textures of starches and sugars in low-carb and sugar-free foods. She quickly discovered that while there was a clear need for products suitable for special diets, the market was not large enough to attract food companies that had sufficient expertise to develop good products, or even keep existing products on the market.
Thus in 1997, due to popular demand, Expert Foods was born, and began to sell cooking ingredients and dessert mixes suitable for sugar-free, starch-free, grain-free, dairy-free, and low-carb diets over the Internet. Dr. Atkins was an early fan of the products, and many others followed suit. Today, Expert Foods products have a dedicated following among chefs and home cooks alike, and all sorts of dieters no longer need be strangers to good cooking.