Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Urgent Product Warning for Jane Bakes Cookies


squirmingitch

Recommended Posts

squirmingitch Veteran

From Gluten Free Watchdog:

 

Urgent Product Warning for Jane Bakes Cookies

At least two varieties of the brand Jane Bakes cookies are labeled gluten-free yet list whole wheat flour as the first ingredient—Hazelnut & Chocolate and Coconut & Caramel. If you currently have any variety of labeled gluten-free cookies from this manufacturer in your pantry, please read the ingredients list carefully before eating.

A consumer first notified Gluten Free Watchdog about this product on December 26th. The cookies were a gift to the consumer. The person purchasing the cookies relied on the gluten-free label. GFWD was in touch with the manufacturer on December 27th. At this time, the manufacturer stated in email correspondence that they would alert their distributor to remove product from store shelves and that they would contact the FDA.

The consumer contacted GFWD again on December 31st to alert us to a second variety of cookie labeled gluten-free yet listing whole wheat flour as the first ingredient. The consumer also stated that both varieties of cookies remained on store shelves.

GFWD sent a follow-up email to the manufacturer on December 31st. We have not heard back.

The consumer contacted GFWD again on January 6th stating that a new delivery of cookies arrived at a local store. Coconut & Caramel cookies labeled gluten-free yet listing whole wheat flour as the first ingredient remain on store shelves.

That labeled gluten-free cookies listing wheat flour in the ingredients remains on store shelves is inexcusable. If you are reading this and you have not yet commented in support of our citizen petition requesting that the FDA establish a specific protocol for increased surveillance, investigation and enforcement of potential Facial Misbranding violations under the Gluten-Free Labeling Rule, please do so now at Open Original Shared Link

Thank you to the almost 1,200 of you who have already commented. Thank you to the national consumer groups, Center for Science in the Public Interest, Beyond Celiac, and National Celiac Association for your support of this petition.

We would also love to have the support of the other two national celiac disease consumer groups. It isn’t too late to join us. On behalf of everyone with celiac disease and other gluten-related disorders who require properly labeled gluten-free foods, we urge you to do so today. Thank you.

Note: If you do not follow Gluten Free Watchdog on Facebook or Twitter please do so. Product warnings such as this one tend to be posted on social media so that they can be quickly shared.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Thanks for sharing!  

squirmingitch Veteran

You're welcome!

Just another example of heeding our mantra which is:

READ EVERY LABEL EVERY TIME.

You never know what surprise may be in store for you!

Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,742
    • Most Online (within 30 mins)
      7,748

    MaggieW
    Newest Member
    MaggieW
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      There are huge categories of gluten-free foods, are there any particular types of foods that you are trying to find?
    • Roses8721
      Ended up demanding HLA and I’m negative for both. So assuming this is NCGs now? PCP seems unsure and GI is referring to genetics which I don’t get.  about to lose my mind
    • olivia11
      suggest me best gluten free food thank you
    • olivia11
      You are definitely not alone aftertastes and denser interiors are really common with gluten-free baking. Oat and tigernut flours are great choices, and tweaks like extra egg or adjusting hydration are exactly the kind of trial and error that usually leads to better texture over time.
    • Florence Lillian
      Sounds wonderful!  Perhaps we could ask for everyone to send in ONE cookie recipe, Gluten-free of course.....unless that would swamp webpage with too many recipes - just a thought, happy munching.   
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.