No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Will New Oat Purity Standards Mean Lower Prices, Safer Oats?


Photo: CC--Matt Lavin

Celiac.com 05/12/2017 - The Gluten Intolerance Group (GIG) is an organization that certifies gluten-free products and food services. The GIG's latest definition and requirements for the product purity protocol was published by AACC International. The purity protocol defines the way of growing, harvesting and processing oats to keep them safe from gluten contamination, GIG's CEO, Cynthia Kupper, said.

Until now, the term lacked a uniform definition, allowing companies who used it a degree of wiggle room. Under the new standard, companies will now have to provide documentation that prove the processes they follow are based on the newly standardized definition in order to use the claim 'purity protocol oats,' said Kupper.

"Given the continuing growth of the market for gluten-free products, it is essential that terms like 'purity protocol' be defined for both food manufacturers and consumers," she added.

Farmers collect higher fees for growing and managing oats under purity protocol conditions, and those higher prices usually get passed to consumers.

Ads by Google:

Currently, the gluten-free products most commonly contaminated by wheat are granola and cookies that contain oats, Kupper told Bakery and Snacks.

In addition to providing more confidence for consumers, the new protocol could lead to a price decrease, partly due to an expected increase in demand for products made with pure oats. That demand is partly driven by added consumer confidence in purity protocol products.

In addition to tightening the purity protocols for oats, GIG plans to further standardize gluten-free screening for other grains, including rice, quinoa and other grains, according to the organization.

Keep an eye on purity protocol oats to see if the predictions of lower prices, higher consumer confidence and safer oats hold true, and if so, whether those protocols can be applied to grains like rice and quinoa.

Read more at BakeryandSnacks.com.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Hi Readers, I see a couple people are following this thread, and maybe it will be useful to someone else in the future, so I thought I'd update. I sent a follow up email to the center with my questions, a request for clarification of some things relating to DH, and a request for the fu...

I haven't been in a couple of years for a tater, but, when I went before, I said " allergy" and not to unwrap the potato. They handed me packets of sour cream and butter. They might have ingredients printed on them? Maybe " light" sour cream is the only kind they have? The ones I have been ...

I went here https://www.wendys.com/en-us/gluten-info and seemed to have gotten conflicting info. In one place it's says the sour creme baked potato is gluten-free. In another place, under condiments, it lists only light sour creme as gluten-free. Anyone know for sure?

The only symptom I know of that is celiac for certain is dh, which must be diagnosed by a dermatologist.

I have both eoe and celiac and now that I have been gluten free for 18 months, my anemia is gone. It is good to get off the iron supliments because mine may have been the cause of my ulcers. It feels good to recover and heal! I may work my way down to fewer supliments and lots of feel great da...