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So I bought these Amella dark chocolate sea salt caramels at whole foods. They carry the Certified Gluten free logo on the packaging, so I eat them. After I'm done, I turn over the label and the allergy statement says they are produced on shared equipment with wheat. 

 

I check their website-- here is what the FAQS Say:

 

Are Amella Caramels Gluten Free?
 
Amella Caramels do not contain any wheat products, however they are manufactured on shared equipment, so they might contain some harmless level of gluten. 
 
So what gives, how do they have the certification???

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So I bought these Amella dark chocolate sea salt caramels at whole foods. They carry the Certified Gluten free logo on the packaging, so I eat them. After I'm done, I turn over the label and the allergy statement says they are produced on shared equipment with wheat. 

 

I check their website-- here is what the FAQS Say:

 

Are Amella Caramels Gluten Free?
 
Amella Caramels do not contain any wheat products, however they are manufactured on shared equipment, so they might contain some harmless level of gluten. 
 
So what gives, how do they have the certification???

 

 

 

I'm noticing this more and more on items that are certified gluten free. Thoughts people?

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If they have an official certification - they must have tested the candy to whatever level that group requires. So, if its the certification that you can get for foods that test <10 ppm - they must have very good practices in place to get the product to that low level. There is no legal requirement that they tell you if other gluten products are run on the same machinery or in the same factory. Unless that is a requirement of the certifying organization? I'm not sure if that is the case.

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It's the Gluten-Free Certification Organization. (gluten-free with the circle.) Shouldn't the Amella website say something about testing their products on their FAQ page though? Just saying " a harmless " amount of gluten seems weird. They don't even have the certification listed on their website. It's on the label, but the actual production description just says "contains no gluten ingredients." Just wondering how they are keeping it to 10PPM if they are using shared equipment.They don't even comment about cleaning it, like Conte's pasta. It just strikes me as kind of odd to go through all the effort to get certified and then not even comment about it or offer an explanation for their manufacturing processes?

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This is why a significant number of companies don't disclose this information on packages or websites at all. Because people get all paranoid about nothing. If people are going to be that paranoid, they should be calling every manufacturer about every product because it is information that does not legally have to be disclosed. Because the product is certified gluten free, it is tested to be safe and should be enjoyed worry free.

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