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Celiac.com 10/18/2023 - Burt's Bees is a popular brand of lip, skin and body care products that include items like lip balms, lotions, cosmetics and other products. Among the many questions we've received from our readers recently are questions about Burt's Bees products. Specifically, is Burt's Bees gluten free? The short answer is no. Burt's Bees does not label its products as gluten-free, as they are manufactured in facilities that process gluten ingredients. That said, nearly all Burt's Bee's products are made without gluten ingredients. Many Burt's Bees products include natural ingredients like beeswax, shea butter, and aloe, along with essential vitamins, minerals, antioxidants, and other phytonutrients. Burt's Bee's products are made without gluten ingredients. Because they are made in facilities that process gluten ingredients, and they are not labeled gluten-free, we cannot freely recommend them to people with celiac disease. However, many people with celiac disease know, trust and use Burt's Bees products on a regular basis. If you have celiac disease, and know and trust Burt's Bees products, then use them at your discretion. If you're not sure, it might be good to consider other products that are labeled gluten-free. Burt's Bees has this in their site's FAQ regarding gluten: -
Four Steps to Making Safe Gluten-Free Products
Jefferson Adams posted an article in Additional Concerns
Celiac.com 06/16/2023 - The gluten-free market has seen significant growth in recent years. With its continued rapid expansion, it is crucial for food manufacturers to understand the importance of producing gluten-free products safely. Because gluten-free diets are often a medical necessity, that means manufacturers need to adhere to strict processes throughout the entire production and packaging phases. To comply with the FDA's requirement that gluten-free foods contain less than 20 parts per million (ppm) of gluten, manufacturers need to ensure that their products meet official threshold. They also need to avoid intentionally adding any gluten-containing ingredients during production. Recent regulations on fermented and hydrolyzed products further emphasize the need for careful consideration of basic ingredients. Even inherently gluten-free ingredients like oats require attention due to potential cross-contact during growing seasons. Cheeses can also pose risks, as the cultures and enzymes used in their production may contain gluten-containing components. To minimize the risk of cross-contact, manufacturers can follow these four steps: Step 1: Perform a risk assessment Conduct a comprehensive evaluation of the materials used in your facility, assess your production layout, and determine if you have the necessary resources for gluten-free production. Consider segregating the production of gluten-free foods into dedicated areas or scheduling gluten-free manufacturing separately to reduce cross-contact risks. Step 2: Analyze your factory environment Evaluate your factory environment and production lines to see if you need a dedicated facility, or if you can manage with precautions such as dividers or curtains, to prevent cross-contact between gluten-free and gluten-containing products. Step 3: Clean your equipment Regardless of facility type, thorough equipment cleaning is essential to eliminate potential cross-contact. Adapt cleaning protocols to remove gluten, just as you would for other allergens. Pay special attention to hard-to-reach areas, and materials that may retain gluten particles. Step 4: Verify equipment through testing After cleaning, verify that no detectable gluten remains on the equipment. Use specific gluten test kits or protein swabs to check for residue. Avoid ATP swab kits as they are less sensitive to gluten proteins. Train staff to perform gluten-free verification tests, interpret results, and take appropriate actions if positive. Proficiency testing programs can aid in training and verification. With the demand for gluten-free products projected to rise, it is crucial for manufacturers to analyze risks, assess production environments, take necessary precautions, and ensure thorough cleaning and testing of equipment. By following these steps, companies can produce high-quality, safe gluten-free food for consumers adhering to a gluten-free diet due to medical necessity or personal choice. Read more at manufacturing.net -
Celiac.com 05/22/2023 - Gluten-free products have become more than just a lifeline for individuals allergic to gluten. They have emerged as a popular choice for a broader spectrum of consumers seeking specific lifestyle changes. One company that has witnessed this shift firsthand is Abe's Vegan Muffins, based in West Nyack, N.Y. Their gluten-free offerings have become intertwined with the plant-based trend and the paleo lifestyle market, reflecting the evolving demands of health-conscious individuals. As a result, Abe's Vegan Muffins anticipates significant growth in the gluten-free sector, potentially necessitating an expansion of their gluten-free product line. Known for its vegan treats, Abe's Vegan Muffins has successfully incorporated gluten-free options into its repertoire. Their gluten-free coffee cake and double chocolate muffins, made with brown rice flour, have emerged as best sellers. Kalyna DeAngelo, the social media and marketing coordinator at Abe's Vegan Muffins, acknowledges the impact of health and wellness on the bakery industry. For many people, gluten has been linked to various health conditions, prompting an increasing number of individuals to make the switch to gluten-free alternatives. What was once an exception has become the norm. As bakers delve deeper into the gluten-free realm, a wider array of exceptional gluten-free products is readily available. Dawn Foods, headquartered in Jackson, Mich., is another company witnessing the transformation of gluten-free from a passing fad to an enduring dietary preference. Consumers today seek a diverse range of lifestyle choices and diets, according to Melissa Trimmer, a certified executive pastry chef, culinary innovation operations and menu consultant at Dawn Foods Global. Kalyna and Melissa look for products in these categories to cater to a broader range of dietary needs without compromising on taste or texture. Gluten-free baked goods and mixes must now excel in flavor and performance, matching the quality of their non-gluten-free counterparts. Dawn Foods has stepped up to the challenge by offering a gluten-free line that includes crème cakes and high-ratio cakes in chocolate and vanilla. These products can be seamlessly substituted into various cake recipes, ensuring gluten-free options that are not just "good for gluten-free," but also irresistibly delicious and high quality. Gluten-free White and Dark Devil's Food cake bases are among Dawn Foods' top-selling gluten-free supermarket products, highlighting the company's success in the cake category. Moreover, Dawn Foods provides an extensive range of gluten-free selections worldwide, encompassing cake, crème cake, brownie, cookie, and cake bases. As the correlation between gluten-free diets and other health trends becomes increasingly apparent, companies like Abe's Vegan Muffins and Dawn Foods are at the forefront of meeting evolving consumer demands. The gluten-free landscape is no longer a niche market, but a thriving sector offering tantalizing options that cater to a variety of dietary preferences, without compromising on taste, texture, or quality. With the ongoing advancement in product formulation, and a deeper understanding of gluten-free ingredients, the future looks to hold some exciting possibilities for the gluten-free baking. Stay tuned for more about developments in gluten-free food, and related stories. Read more at Supermarketperimeter.com -
What's Gluten-Free at Whole Foods Bakery?
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 02/07/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about gluten-free products available at Whole Foods Markets. Lately, we've seen a lot of questions about desserts. Specifically, is what products at Whole Foods Bakery are gluten-free? Here's the rundown. We've done articles addressing what desserts are gluten-free at Whole Foods, what cupcakes are gluten-free, but the results can change. Gluten-free products available at Whole Foods Market can vary by location and season. Currently, a search of the Bakery section of the Whole Foods Website for gluten-free products shows nearly sixty options. Results may vary by region, so check results for your area. Current Gluten-Free Products Listed in the Whole Foods Bakery Section Include: 365 by Whole Foods Market Cauliflower Gnocchi Gluten Free Dinner Rolls Gluten Free Plain Bagel Gluten Free White Sandwich Bread Multigrain Sandwich Bread Against the Grain Gluten Free Original Baguettes Base Culture 7 Nut & Seed Bread Cheese Bread Cinnamon Raisin Bread Keto Bread Sourdough Bread Canyon Gluten Free Bakehouse Gluten Free 7 Grain Bread Gluten Free Bagels Deli White Gluten Free Bread Ancient Grain Gluten Free Bread Country White Gluten Free Mountain White Bread Gluten Free Sourdough Gluten Free Sourdough French Bread Hawaiian Sweet Bread Honey Heritage White Bread Honey Heritage Whole Grain Bread Sliced Everything Bagel Sliced Plain Bagel Cappello's Chocolate Chip Almond Flour Cookie Dough Butternut Squash Ravioli Carbonaut White Low Carb Keto Bread, 19 oz Seeded Low Carb Keto Bread Cook's Gluten Free Gluten Free Sourdough French Bread Bread Sourdough Gluten Free Ener-G Foods Brown Rice Loaf Tapioca Loaf Food for Life Gluten Free Brown Rice Bread GG Exceptional Fiber Multiseed Fiber Crispbread Glutino Gluten Free English Muffins Greenlite Gluten-Free Classic Artisan Bread Classic Rustic Baguette Multi-Grain Artisan Bread with Chia Multi-grain Rustic Baguette Immaculate Baking Gluten Free Chocolate Chunk Cookie Dough KIM AND JAKES CAKES Evo-herb Buns Original bun Peasant Loaf Manini's Hamburger Buns Muffin Revolution Banana Bam Bam Paleo Muffins 24 Carrot Gold Paleo Muffins Yam Good Muffins NUCO Coconut Turmeric Wraps Organic Cinnamon Coconut Wraps Outer Aisle Gourmet Plantpower Pizza Crust & Wraps Rudi's Rocky Mountain Bakery Gluten Free Sourdough Soozy's Original Sandwich Bread Superseed Vegan Bread Sweet Loren's Less Sugar Sugar Cookie Dough TIA LUPITA Cactus Tortillas Udi's Gluten Free Crispy & Delicious French Baguettes Soft & Delicious Classic Hamburger Buns Soft & Hearty Whole Grain Bread Soft & Delicious White Sandwich Bread Unbun Keto Sliced Bread Plain Unbagels Plant-Based Unbuns Pizza Crust Have we missed a favorite gluten-free bakery item at Whole Foods? Let us know in the comments below! -
Celiac.com 02/04/2023 - Flax is widely grown across the Canadian prairies and northern USA, with Canada being the world’s top producer. It is harvested for a variety of purposes. The stems are used in the production of linen cloth and fine quality papers. Flaxseeds are sold whole or ground and incorporated into a number of food products or packaged for individual consumer use. Flax oil is an edible oil produced by cleaning, cracking and pressing flaxseeds under controlled temperatures and sold as a “cold-pressed oil” that is bottled in dark colored bottles and refrigerated. The seeds are also used for industrial purposes to make linseed oil, which is produced by using solvents to extract the oil from the seed during the crushing process. Sold in raw or boiled form, linseed oil is a main ingredient in paints, stains, coatings and linoleum floorings. Flax has been consumed throughout history for its nutritional and health benefits. It is loaded with dietary fiber, vitamins, minerals, protein and other healthy substances. “F” is for fiber Flax contains two types of dietary fiber- soluble and insoluble. Soluble fiber can lower blood lipid levels and helps regulate blood sugar levels. Insoluble fiber acts as a bulking agent and promotes regularity and may also reduce the risk of colon cancer. Three tablespoons of ground flax contains 6 grams of total dietary fiber. “L” is for lignans Lignans are naturally occurring compounds found in a variety of plant foods. Flax is the richest source of lignans, containing 75 times more than any other plant food. Lignans are referred to as phytoestrogens and have weak estrogen-like properties. Recent research has revealed that lignans may protect against hormone-sensitive cancers such as breast cancer. “A” is for Alpha-Linolenic Acid (ALA) Flaxseed is rich in ALA, an omega-3 fatty acid. Omega-3 fatty acids play a role in reducing the risk of heart disease by lowering blood fat levels and making blood platelets less sticky, thereby reducing the risk of blood clots. They also have been cited as beneficial for people with immune system aliments. “X” is for excellent Flax is high in vitamins and minerals such as Vitamin B6, folic acid, potassium, iron, calcium, magnesium, phosphorus, and zinc. It is also a rich source of plant protein. DIETARY FLAX 1. Whole Flaxseed The whole seed provides dietary fiber, which pass undigested through the body, and act as a laxative. They can be stored at room temperature for up to one year. Add them to a variety of recipes for a pleasant change in texture and flavor. 2. Ground Flax Flaxseeds can be ground in a coffee grinder or food processor. You can also purchase “milled/ground” flax available in vacuum-sealed packages from health food stores or grocery stores. When the seeds are ground you receive the maximum nutritional benefits from flax including dietary fiber, alpha-linolenic acid (ALA), lignans, protein and other nutrients. Use ground flax immediately or store in an opaque container in the fridge or freezer for up to 90 days. For optimum freshness it is best to grind flax as you need it. Ground flax has a light, nutty flavor and can be added to hot or cold cereals, muffins, cookies, breads, pancakes, waffles, meat loaf, burgers, casseroles, soups, salads, yogurt, frozen yogurt, ice cream, pudding or a fruit smoothie blender drink. Remember that baked goods with flax will brown more readily. As with any new high fiber food, start slowly, 1-2 teaspoons, and make sure you consume enough fluids. To get the health benefits from ground flax, use 1-4 tablespoons/day. • One tablespoon of ground flax contains 25 calories, 2.5 grams of fat, 2 grams of dietary fiber and 2 grams of ALA. 3. Flax Oil The oil is rich in alpha-linolenic acid, however it does not contain all the other nutritional components such as dietary fiber, protein, and lignans. Flax oil needs to be refrigerated at all times and once opened must be used within six to eight weeks, as it goes rancid after that time. 4. Omega-3 Enriched Eggs Hens fed a specially formulated flaxseed diet produce an omega-3 rich egg. These eggs contain 8-10 times more alpha-linolenic acid (ALA) than a regular egg. 5. Flax in Gluten-Free Products Several companies are adding flax to their products. Some examples are bars and bagels from Enjoy Life Foods, fortified rice pasta from Pastariso, fortified potato and rice pasta from Pastato, Omega Smart nutritional snack bars, sunflower flax rice bread and Kinni-Kwik sunflower flax bread and bun mix from Kinnikinnick Foods. People with gluten intolerance need to keep nutrition a top priority, and flax can be a healthy addition to the gluten-free diet! -
Velveeta and Twenty Other Surprisingly Gluten-Free Foods
Jefferson Adams posted an article in Additional Concerns
Celiac.com 09/19/2019 - At Celiac.com, we get a lot of questions about which foods and products are gluten-free and safe for people with celiac disease. Sometimes the answers can be surprising. The list of foods that are gluten-free and safe, and the list of foods that contain gluten and are unsafe can be long and tricky. To help clarify, we've looked to our celiac disease and gluten-free forum for some popular foods and products that people might not know are gluten-free. As always, if you know about a surprisingly gluten-free food or product we've missed, be sure to let us know in the comments section below. Here are twenty-one foods that you might be surprised to find out are gluten-free. Buckwheat Despite the fact that it has 'wheat' in the name, buckwheat is actually a fruit. It is also gluten-free. So feel free to include buckwheat in your gluten-free diet. Cool Whip Cool Whip is gluten-free! Enjoy! Corn Nuts Corn Nuts are labeled gluten-free and are safe for people with celiac disease. Also here's a list of other gluten-free corn products. Cheetos Cheetos are listed as gluten-free. Here's a list of Cheetos and other gluten-free puffed cheese snacks. Cheez Whiz Kraft reliably discloses any gluten ingredients in their products. Cheez Whiz has no gluten ingredients, and ingredients, and is considered gluten-free. Cotton Candy In case anyone was wondering if cotton candy, that favorite staple of country fairs everywhere, is gluten-free, wonder no longer. Cotton candy is gluten-free and safe for people with celiac disease. As always, when dealing with anything prepackaged, read the label, just to be sure. Doritos Doritos can get tricky. At the moment, only Doritos Toasted Corn Tortilla Chips are labeled as gluten-free. Other flavors of Doritos are not labeled gluten-free. Fritos Currently, the following types of Fritos are gluten free: Fritos Lightly Salted Corn Chips; Fritos Original Corn Chips; Fritos SCOOPS! Corn Chips Gatorade According to PepsiCo’s site, Gatorade Thirst Quencher, G2 and Gatorade Endurance Formula sports drinks are all gluten free. Jell-O Jell-O fans rejoice! Jell-O is gluten-free. Jell-O Pudding Kraft reliably discloses any gluten ingredients in their products. Most Jell-O Pudding has no gluten ingredients and is considered gluten-free, but be sure to check the ingredients because a couple of their flavors may not be gluten-free. Marshmallows Nearly every major brand of marshmallow is gluten-free. Check labels to be sure, but we've never seen a non-gluten-free marshmallow. Read more on marshmallows here. Miracle Whip Yes, Miracle Whip is gluten-free. Enjoy! Philadelphia Cream Cheese Kraft discloses all sources of gluten on the label. There is no such warning for Philadelphia Cream Cheese, so the product can be regarded as gluten-free and safe. Penzeys Spices Popular spice brand Penzeys confirmed via email that all Penzey's products, "including spices, herbs, salts and all ingredients used in our seasoning blends, are naturally gluten free, however we are not certified gluten free." Skittles Yes! Skittles are clearly labeled gluten-free. Snickers Currently, all flavors of Snickers, Snickers Dark bars, Snickers fun size and Snickers mini's are gluten-free, according to the website for parent company Mars. Stubb's Original BBQ Sauce All flavors of Stubb's BBQ Sauce are gluten free. Here's list of more gluten-free barbecue sauces. Tater Tots Tater Tots are a trademarked product of the Ore-Ida company. The tater tots are listed as gluten-free on the Ore-Ida website, and they tested gluten-free by Nima. Velveeta Kraft reliably discloses any gluten ingredients in their products. Velveeta has no gluten ingredients, and is widely considered gluten-free by the gluten-free and celiac community. -
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Celiac.com 03/09/2022 - Many people, and even dental professionals, are not aware that gluten can also be present in some types of oral prostheses and appliances, specifically those made with a popular acrylic resin called methyl methacrylate (MMA). Being exposed to gluten at the dentist's office is a common complaint on our celiac disease and gluten-free forum. A number of readers have asked for a list of gluten-free dental products. Orthodontic retainers, fixed and removable dentures, temporary crowns, and denture repair material are types of products typically made with MMA. It was discovered in recent years that the non-dietary gluten found in MMA can trigger symptoms in patients with celiac disease and should be avoided. Since many companies do not label products as gluten-free, it is important to seek out products which are labeled or certified gluten-free. Consult your dental professional regarding gluten-free dental products for use by professionals. The list of gluten-free dental products for use by dental professionals includes: Gluten-Free Dental Whitening Colgate Optic White Crest Crest Whitestrips GLO Science Professional GLO Whitening System Ultradent All Ultradent dental whitening products Gluten-Free In-Office Fluoride Crosstex Zap Gel Crosstex International Sparkle V Varnish ProGard Varnish DMG America Kolorz Sixty Second Gel Kolorz Foam Kolorz Varnish Keystone Industries Gelato Gel Medicom Duraflor Halo Varnish Oral-B Labs Oral-B Varnish Patterson Dental Patterson Premier Dental Products Enamel Pro Varnish Ross Healthcare PCxx One Minute Foam Sunstar Americas Butler Monsterz Varnish Ultradent Enamelast Varnish Voco Profluorid Varnish Young Dental Zooby Foam D-Lish Varnish Zooby Varnish Gluten-Free Prophy Paste Phophy paste is short for Prophylaxis or prophylactic paste, prophy paste is the stuff dentists use to polish your teeth. Gluten-Free brands of trophy paste include: Benco Dental PRO-SYS PRO-SYS Premium Biotrol Trophy Gems Crosstex Zap Gel Crosstex International Sparkle Sparkle Free Dentsply Nupro Nupro Extra DMG America Kolorz Glitz Glitz Harry Schein Acclean Keystone Industries Gelato Mydent International Defend Patterson Dental Patterson Premier Dental Products Enamel Pro Glitter Zeroxide Preventative Technologies NEXT Sultan Healthcare Topex Sunstar Americas Monsterz Ultradent UltrPro Tx Voco CleanJoy Water Pik Technologies Water Pik Water Pik Soft Shine Cosmetic Young Dental Zooby D-Lish Smart Select Vera Advanced Bright Oral-B Gluten-Free Therapeutics Benco Dental Gibson Healthcare Chlorhexidine Rinse Colgate PreviDent Mouth Rinse IoTech International iO Rinse Mouth Rinse Patterson Patterson Dental Chlorhexidine Rinse Do you know of any professional dental products that are gluten-free that we have missed? Share them in the comments below. Stay tuned for a list of gluten-free home dental care products. -
Celiac.com 02/16/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about beauty products. We've done articles about Mary Kay lip gloss, and top brands of gluten-free cosmetics, but the questions keep coming. Lately, we've seen a lot of questions about brands of Oil of Olay products. Specifically, are Oil of Olay products gluten-free and safe for people with celiac disease? Here's the lowdown. It's important for people with celiac disease to avoid gluten, not only in their diets, but in their beauty products as well. Oil of Olay is a popular brand of skin care products. Oil of Olay does not advertise, label or guarantee any of its products are gluten-free. The company lists ingredients on the label for each product. A peak at the company website shows that most Oil of Olay products omit gluten and wheat ingredients, but you'd need to read the specific label for any given product you might hope to use, and for this reason it might be better to use cosmetics that are made by a dedicated gluten-free company such as EpiLynx by Dr. Liia. Cosmetic ingredients that may contain gluten include: Cyclodextrin, Dextrin Dextrin Palmitate Hydrolyzed Malt Extract Hydrolyzed Oat Flour Hydrolyzed Vegetable Protein Hydrolyzed wheat Flour Hydrolyzed Wheat Gluten Hydrolyzed Wheat Starch Secale Cereale ((Rye) Seed Flour Tocopherol Acetate (if made from wheat) Tritidcum Vulgare (Wheat Germ Extract) Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat Gluten) Triticum Wheat Amino Acids Wheat Germ Glycerides Wheat Germanidopropalkonium Chloride Wheat Protein WheatgermamidopropylI Ethydimonium Ethosulfate Yeast Extract Because Oil of Olay products are not labeled gluten-free, we do not consider their products to be gluten-free. gluten-free and are not recommended for people with celiac disease. Finding good cosmetics that are gluten-free can be a serious challenge. A number of companies make cosmetics and lipsticks and lip glosses that are labeled or declared gluten-free. Here's a handy list of gluten-free make-up brands. -
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I was wondering I anyone knows whether or not George’s 100% Aloe Vera oil is celiac safe? I got it from natural grocers. Also, does anyone have any recommendations for celiac friendly salt I can buy? -
Celiac.com 05/25/2020 - A food survey in India found that ten percent of grain-based foods labelled "gluten-free," and more than one-third of products that are "naturally gluten-free," have been found to be contaminated with gluten, with some products testing at 90 times permitted gluten levels. Gluten contamination is a serious and potentially dangerous problem for people with celiac disease, since gluten consumption by celiacs triggers an immune reaction that damages the small intestine, and can lead to serious health complications over time. For people with gluten or wheat allergies, gluten consumption can trigger serious allergic reactions, including anaphylactic shock, and potentially death. A research team at the National Institute of Nutrition (NIN) in Hyderabad, India bought 160 grain-based food products, including RTE foods, flours, grains, from regional retail shops and online grocers. They then analyzed these products for gluten content. A total of 51 products were labelled "Gluten-Free," while 109 were naturally gluten-free, and supposedly contained no added gluten, including dahl, millet, quinoa, buckwheat, oats, etc. Tests showed that many of these products labelled "Gluten-Free" contained gluten at levels above the legal limit of 20 ppm the Food Safety and Standards Authority of India (FSSAI). Other products contained gluten at levels above 200 ppm for products labelled "Low-Gluten." The team's analysis showed that nearly 40% of naturally gluten-free products and 10% of food products labelled "Gluten-Free" contained gluten levels above legally permitted limits. One of the biggest culprits was oats, with almost 85% of oat products showing gluten levels above 20ppm, and the most contaminated sample clocking in at 1,830ppm of gluten, over 90 times the permitted levels. Flours labelled "Gluten-Free" are "still risky no matter the source though - nearly 70% of the local brands, 30% of the flour mill samples and 13% of the branded samples were contaminated, likely due to cross-contamination from the usage of common collection bags, utility areas or handling procedures with wheat flour." Of the naturally gluten-free products, rice (44%), ragi (32%) and sorghum (20%) all showed significant levels of gluten contamination, as did all four samples of gram flour. By contrast, for products labelled "Gluten-Free," the biggest problem was seen in from multigrain products, with high gluten levels seen in 25% of those products. The team found no gluten contamination in branded rice, ragi or sorghum, but did find contamination in branded millets and gram flour, said principal investigator Dr Devindra. The safest products in this study turned out to be buckwheat, quinoa, pulses, millets and soy, none of which showed elevated gluten levels. Products labelled "Gluten-Free" were generally safer than those which are "naturally gluten-free." Prior studies have shown that celiac disease rates in India may be higher than 1% previously reported. In India, as in many countries, many people rely on naturally gluten-free foods to treat celiac disease and lower the financial costs of a gluten-free diet. That makes the revelations about the dangers of "naturally gluten-free" foods even more disturbing. The problem of gluten contamination in gluten-free foods is not limited to India, as Australia, Brazil, UK, and the United States have all had similar reports about gluten contamination in our otherwise gluten-free food supply chain. Contaminated products could be one reason that so many people with celiac disease, who are trying to follow a gluten-free diet, are exposed to gluten on a regular basis. Read more in Food Additives & Contaminants: Part A; Volume 37, 2020 - Issue 4 -
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Celiac.com 03/30/2020 - Panic buying ahead of shelter in place orders for the coronavirus pandemic are taking a toll on people with celiac disease and food allergies, who are finding shelves empty, leaving them with few or no grocery alternatives. Gluten-free, allergen-free, and other special diet foods had not been spared from the carnage, with many celiacs claiming that purchasers of these foods often do not have any food allergies. Empty Gluten-Free Shelves in UK Gluten-free shoppers in the UK, looking for their regular staples, are faced with more and more bare shelves. One UK mom, Debbie Carey from Nuneaton, has been unable to find gluten free pasta for her teenage daughter with celiac disease. Carey says she's been to every store she can find, but none of them have any gluten free pasta...I have been looking for over a week," she said. "The country has gone mad, people are just grabbing what they can not really realizing what they are taking, it is selfish, this is a life-threatening condition, I only have enough pasta left for one more meal now." Gluten-Free Food for Celiacs Only One UK charity, Allergy UK, is urging people to refrain from buying free-from foods, such as gluten-free, unless they have a genuine food sensitivity. With alternative products oat milk and gluten-free bread disappearing from store shelves, Allergy UK is calling on shoppers to be leave these products for people with food allergies. With one in five in the UK suffering from at least one food allergy, purchases of specialty free-from foods by non-sensitive people can shortchange those with special diet needs. That means leaving gluten-free products for people with celiac disease or other medical sensitivities to wheat. Experts Urge Restraint for Non-Celiacs In Australia, Associate Professor Jason Tye-Din, the Head of the Celiac Research Laboratory at the Walter and Eliza Hall Institute, said that numerous worried patients and parents had expressed concerns over the impact of panic-buying on the availability of gluten-free food. "Many have said that the shelves in the gluten-free section are completely empty," said Professor Tye-Din, who also reminded the public that a gluten-free diet is the only medical treatment for people with celiac disease. Gluten is harmful to people with celiac disease, and negatively affects their health. Tye-Din reminds us that people with celiac disease "can suffer symptoms similar to acute food poisoning, but there are also troubling long-term effects like osteoporosis, infertility, liver disease and even some forms of cancer, such as lymphoma." Like many health professionals who treat people with celiac disease, Professor Tye-Din reminds the public to be sensitive to the needs of people with celiac disease and other food allergies. Order Gluten-Free Food Delivery During Covid-19 Glutenfreemall.com Follow COVID-19 on Celiac and Gluten-Free Forum See what people are saying about gluten-free food product shortage during the COVID-19 outbreak in our forum. Have a story about bare shelves and scarce gluten-free products? Share it below in our comment section. -
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I am looking for an option for my son's classroom. They have in his 504 plan that each student will clean off his/her desk with a wipe after any eating in the classroom. I have to provide the wipes to the school. I realize that most cleaning wipes will not fully clean gluten off of desks but it will at least clean crumbs/etc off. Any suggestions on what type of wipes to buy. They are 4th graders so I am trying to find something that is easy, cost effective but doesn't have a ton of chemicals.
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Celiac.com 07/31/2018 - Using funds from the Canadian Institutes of Health Research Canada Research Chairs Program, researcher Charlene Elliott, PhD, of the Department of Communication, Media, and Film, University of Calgary recently set out to assess the nutritional quality of gluten-free products specifically marketed for children. For her assessment, Elliott bought child-targeted gluten-free food products from two major supermarket chains in Calgary, Alberta, Canada. Elliott used the Pan American Health Organization Nutrient Profile Model to compare the nutritional quality of products labeled gluten-free with those not so labeled. A secondary analysis compared the nutritional profile of child-targeted gluten-free products to their non-gluten-free “equivalents.” Elliott’s analysis showed that child-targeted gluten-free products generally had lower amounts of sodium, total fat, and saturated fat, However, those same foods also had less protein and about the same amount of calories from sugar as child-targeted products without a gluten-free claim. According to the Pan American Health Organization criteria, both gluten-free products and "regular" products designed for children can be classified as having poor nutritional quality (88% vs 97%). Compared to their non-gluten-free equivalents, products with a gluten-free claim had similarly high sugar levels, (79% vs 81%). So, the big picture is that gluten-free supermarket foods targeted at children are generally less nutritious than their non-gluten-free counterparts, and both types have alarmingly high sugar content. A gluten-free label is no guarantee of healthier, more nutritious food for kids, and it’s a mistake for parents to buy gluten-free products believing they are healthier than their non-gluten-free equals. The evidence shows that is simply not true. The takeaway here seems to be that, gluten-free or not, supermarket foods aimed at children are generally poor in nutrition and loaded with sugar, and parents should choose wisely when buying food for their children. Source: Pediatrics, July 2018 -
Celiac.com 07/10/2018 - As part of its 50th Anniversary activities, Celiac UK has launched a research fund and accompanying fundraising appeal to support new research and development. The fund has already received an injection of £500k from Innovate UK, in addition to £250k from the charity. Together, Coeliac UK and Innovate UK have opened applications for grants from the £750,000. Researchers and businesses can apply for a grants ranging from £50k to £250k for healthcare diagnostics, digital self-care tools and better gluten free food production. Food businesses can receive grants by developing more nutritious and affordable gluten free food, by using new ingredients, improving nutritional value, flavor and/or texture, and creating better methods of preservation. The three main goals of the program are: To improve celiac disease diagnostics; to improve the quality of gluten-free foods, and to promote digitally supported self-care for people with celiac disease. The matching industry funds will bring spending for new research on the growing global gluten-free foods market to nearly £1m. Ultimately, Coeliac UK is looking to raise £5 million to improve understanding and treatment of celiac disease and gluten related autoimmune conditions. Sarah Sleet, Chief Executive of Coeliac UK said: “With the global diagnosis for coeliac disease increasing year on year, this is a chance for UK business and researchers to get ahead and develop competitive advantages in innovation which will be of benefit to a badly underserved patient group. Read more at: NewFoodMagazine.com -
Updated list here new links, and composed in a more organized manner LOOK for * on links and you can order from them directly, at the bottom are some websites to purchase from Full Meal Options/Entrees, broad spectrum companies http://iansnaturalfoods.com/allergy-friendly-products/search-by-allergens/?tax_products_tags[]=gluten-free&wpas=1 ^Ians gluten-free options you will find sides, baked/fried snacks, onion rings, chicken strips, cheese sticks, fish sticks, pizza bread. etc from them that are good subs you can find where to buy them or even have your local grocer stock them on request. Best thing about Ians is you can go to their site and adjust the filter to find stuff free of other ingredients. http://udisglutenfree.com/product-catalog/ ^ Whole lot of food staples from this company (none safe for me) but all gluten-free alternative you can have, udi is like the cheap bargain gluten-free brand alot of there stuff seems lacking but they have a little bit of everything. From microwave dinners, pizzas, burritos, instant pasta dishes, granola's, and cookies. http://www.vansfoods.com/our-products ^ go to breakfast guys. Select Gluten free from dietary restrictions or other options you need, NOTE most products use oats. https://enjoylifefoods.com/our-foods/ ^All Free of the 8 top allergens, they have premade cookies, chips, and baking ingredients. http://www.namastefoods.com/products/cgi-bin/products.cgi?Category_Id=all ^ Free of top 8 allergens, they have everything from flours, mixes, and entrees, https://www.simplemills.com/collections/all ^Mixes, Crackers, and cookies, ALL GRAIN FREE https://knowfoods.com/collections/frontpage ^Low carb bread, muffins, waffles, cookies, etc. All low carb and keto friendly great for diabetics https://www.geefree.com/collections/all ^All gluten-free Pizza pouches, Meal bits, pastry puffs, Breads/Pizza Note some of the above spectrum companies also offer their own https://canyonglutenfree.com/buy-gluten-free-bread-products/ ^Raved by most people I talk to as some of the BEST gluten-free breads/bagels/buns available, several of my customers talk about using them with artisan nut butters all the time. https://julianbakery.com/shop/?fwp_product_categories=bread *^Grain Free Corn free low carb bread, The seed bread toast just like gluten breads, The almond and coconut each have their own niche. Bread is best used toasted, PS the coconut bread makes awesome french toast https://cappellos.com/collections/pizza *^Grain Free Pizza crust to make your own with using eggs, coconut and arrowroot for a base crust blend. The Naked pizza crust is dairy free. Order frozen by the case and they ship them to you. https://realgoodfoods.com/productpage/ *^Grain Free Pizza They use Dairy Cheese blended with chicken breast to form personal pizza crust. You can order them frozen and shipped to you. NEW PRODUCTS they do Enchiladas NOW https://www.califlourfoods.com/collections *^ This is the only one I buy, grain free, low carb crust, and the plant based one is great, NOTE these make a New york style flat crust, I use 15 min prebake before adding toppings to make them extra crispy http://glutenfreedelights.com/our-sandwiches/ ^Gluten free hot pockets? YES they make them for when you need the old instant hotpocket, odd craving but I know they hit sometimes. CRUST MIXES Grain free https://www.simplemills.com/collections/all/products/almond-flour-pizza-crust-mix https://julianbakery.com/product/paleo-pizza-crust-mix-gluten-grain-free/ Baking Mixes https://julianbakery.com/shop/?fwp_product_categories=mixes\ *^Grain Free low carb mixes have pancakes, bread, pizzia https://www.simplemills.com/collections/almond-flour-baking-mixes ^Grain Free Mixes http://www.bobsredmill.com/shop/gluten-free/gluten-free-mixes.html ^Major Staple provider of baking mixes and flours for the gluten free https://www.bettycrocker.com/products/gluten-free-baking-mix ^Your old Favorites, note these are loaded with starches and can cause some issues (Note a specialty gluten-free company) http://www.kingarthurflour.com/products/gluten-free-mixes/ ^More classic starchy mixes (Note a specialty Gluten Free company) Chocolate https://phikind.com/collections/all ^Gluten Free, Dairy Free, and Sugar Free Truffles! https://www.lakanto.com/collections/sales-title/products/box-of-lakanto-sugar-free-55-chocolate-bar ^Gluten Free, Sugar Free, Dairy Free, Soy Free bars OMG better then a Hershey bar https://www.lindtusa.com/gluten-free-chocolate--sc4?utm_source=eean&utm_medium=affiliate_loyalty&utm_campaign=lindtaffiliate#facet:&productBeginIndex:0&facetLimit:&orderBy:&pageView:grid&minPrice:&maxPrice:&pageSize:& ^Various gluten free truffles, and chocolate bars http://lilyssweets.com/ ^Chocolate Bars, Baking Chips etc. all gluten, dairy, and sugar free. Might contain Dairy in some and soy Bars https://julianbakery.com/shop/?fwp_product_categories=protein-bar&fwp_per_page=100 ^High protein low carb, meal bars, take some getting used to with the texture but great for diabetics and those sensitive to sugars. https://www.kindsnacks.com/products/kind-nut-bars ^Good nut bars and snacks they also make granola https://theglutenfreebar.com/ ^Gluten free food bars, contain oats in many. https://enjoylifefoods.com/our-foods/grain-seed-bars/ ^Allergen Free Bars Snacks/Chips/Crackers/Wraps https://www.mygerbs.com/ *^They have pumpkin seeds, hemp seeds, sunflower seeds, granola, etc. all free of the top 8 allergens, Also they offer various spices, etc. https://eatprotes.com/products/protes-protein-chips?variant=24971155656 *^Grain free low carb, vegan protein chips, bit of a acquired taste http://beanitos.com/#snacks ^Corn free tortilla chips, taste like a high end restaurant chips, they also make corn free puff snacks. http://www.beanfieldssnacks.com/ ^More Corn free tortilla chips note these also have vegan options, they are a bit lighter and crispier. http://www.lundberg.com/products/snacks/ ^Rice and Quinoa Chips, crackers, etc. https://sietefoods.com/collections/tortilla-chips *^Cassava based chips grain free bit high in starch but light and crisp https://sietefoods.com/collections/tortillas *^Cassava based grain free tortillas http://www.nucoconut.com/coconut-wraps/ *^Coconut wraps, I love to use these, you have to warm them up a bit to make them pliable. https://www.bluediamond.com/brand/nut-thins ^Almond based crackers https://bakeryonmain.com/shop/ ^Oat based granola snacks, bars, etc. https://www.wildwayoflife.com/ ^Gluten free, Grain Free, Hot Cereal, granola and smoothie bases https://www.goraw.com/shop/sprouted-flax-snax/ ^These flax crackers are great...the pizza is addicting Fries/Hashbrowns/Tatertots http://www.oreida.com/en/Products/Categories/French-Fries http://www.oreida.com/en/Products/Categories/Hash-Browns http://www.oreida.com/en/Products/Categories/Tater-Tots ^Go to company for most of is with this disease, NOTE most other companies will use wheat flour in fries/tots/hashbrowns http://iansnaturalfoods.com/products/organic-crispy-potato-puffs/ Cooking Ingredients/Rice/Flours/Condiments https://www.pacificfoods.com/broths-and-stocks ^Many of use this brand in our cooking https://www.spicely.com/collections/organic-spices-seasoning *^Gluten free, Organic, Non GMO spices #1 go to for safe spices for many of us http://www.lundberg.com/products/ ^Great and safe Gluten Free Rice company, they make many instant rice entrees, rice crackers, and rice cakes http://www.lotusfoods.com/#products ^Another option for various rice products https://cappellos.com/collections/pasta ^Grain Free FRESH soft pasta options EXPENSIVE but some of the highest end stuff you can get http://www.glutenfreeoats.com/ *^ONLY true Gluten free oat company that I would trust, it is owned by a celiac family https://miraclenoodle.com/collections/miracle-noodle-rice-products *^Carb Free/Low Carb, Grain free noodles, rice, and instant meal kits. https://www.waldenfarms.com/ ^Gluten Free, Sugar Free, Carb Free. Dairy Free, Soy Free for cravings when you can't have them, bit overly processed but helps out when your limited They have coffee creamers, topping syrups, dessert dips, savory dips, salad dressings, condiments etc. CAREFUL if you have issues with highly processed foods and xantham gum http://natureshollow.com/index.html ^Sugar Free jams, honey, and maple syrup using xylitol for a sweetener instead of of a bunch of crud. Stuff takes awhile for your gut to adjust to but honestly They have the only Honey I can use http://www.polanerspreads.com/polaner-products/ ^ All their products are gluten-free and their jams are good I love using their sugar free products with fiber, I also use some of smuckers SF products https://www.coconutsecret.com/products2.html ^gluten-free and soy free teriyaki sauces, soy sauce subs, garlic sauce, cooking sauces, and they make knock off granola bars without oats http://sirkensingtons.com/products ^Great source for mayo, vegan mayo, mustard, ketchup, and SECRET SAUCE. all gluten and corn free with NO artificial preservatives, My main condiment when cooking for others, as a chef I trust it quite a bit. http://www.nucoconut.com/products/coconut-vinegar/ ^These are vinegar made from coconut, great for cooking with and over salads http://www.eatparma.com/store ^Awesome Vegan Parmesan options the bacon one is a GOD SEND https://www.nutilight.com/ ^OMG You need to try this, dairy free, and sugar free Nutella substitute Meat/Meat Alternatives http://beyondmeat.com/products ^ Meat alternative using Pea Protein, I love the beefy crumbles as they have the texture and flavor of ground beef. Low carb and good for ketogenic diets. MUCH easier to digest then actual beef while having the same amount of protein and less fat. https://www.jennieo.com/products ^look for the gluten-free label, you can get all kinds of sausage, bacon, burger patties etc from them all from turkey. I like using the bacon and sausages for soup stocks, and seasoning myself https://skinnygirllunchmeat.com/ ^Love the deli meats from this company I use them in my catering sometimes https://www.mccormick.com/thai-kitchen/products ^I love using the curry paste from the Thai Kitchen, Noodle kits, Soup kits, stir fry kits, even Chinese take out kits. some even instant microwaveable. All gluten-free from what I have found gluten-free Thai/Chinese food. http://new.organicvillefoods.com/category/products/ *^gluten-free sauces like sriracha, BBQ, mustard, ketchup, ect. Good line up of products. http://www.authenticfoods.com/ *^Great source for flours, baking ingredients etc. all you basics https://store.nutiva.com/coconut-flour/ ^Coconut flour, I use this brand in my baking alot Dairy Free Alternatives to Dairy Foods https://www.bluediamond.com/brand/almond-breeze ^ Almond, cashew, coconut, blends etc. https://silk.com/products ^ More Almond, cashew, coconut, blends, they also offer yogurt and icecream alternatives. http://sodeliciousdairyfree.com/products ^ They offer many coconut options, Yogurt, cheese, milks, icecream pints, icecream bars. http://malkorganics.com/products/ ^VERY high end minimally processed almond milk, one the the best https://www.ripplefoods.com/products/ ^ NUT FREE, Dairy Free options of a rich milk alternative from yellow peas (legumes) http://goodkarmafoods.com/products/ ^Flax Based milk alternatives http://www.leafcuisine.com/raw-vegan-food-dairy-free-probiotic-cashew-spreads/ ^ BEST and least processed cheese spreads, cream cheese etc. I can eat these without any issues https://daiyafoods.com/ ^Offers Vegan cheese slices, cheese blocks, cheese shreds, pizza, CHEESE CAKES!, yogurt, s https://followyourheart.com/products/ ^ Diary free and vegan, cheese, spreads, dips, dressings, condiments https://winkfrozendesserts.com/collections/wink-frozen-desserts-pints *^ICE CREAM by the pint AND THEY SHIP IT TO YOU, Dairy free, soy free, sugar free, PERFECT bliss I suggest getting the gluten free pastry pack Flavors/Extracts https://www.capellaflavors.com/13ml ^Great flavors for any dessert you might desire, you add 1 drop to each oz of liquid base in smoothies, icecream, and drinks....great way to kick cravings, Needs Sweeteners http://www.lorannoils.com/1-ounce-larger-sizes ^Baking Extracts Coffee/Tea https://www.christopherbean.com/collections/flavored-coffee *^ DESERT Flavored Coffee all gluten-free and safe, I called the company and even tested most of the coffee flavors myself using testing kits. Sounded too good to be true but most of these taste dead on like the deserts they are supposed to , just add sweetener. Also try their plain coffee http://www.republicoftea.com/ *^Great tea company, all gluten-free certified teas, both bulk and bags. Hard Ciders/Liqours While Most Hard Liqours are gluten free due to the distilling process these are ones I have contacted the company on. https://austineastciders.com/ ^Local cider here in Texas, I keep these for guest, good alternative to the "Beer Can Chicken" http://www.acecider.com/ ^Suggested by someone else I was talking to https://www.captainmorgan.com/ ^Old Staple for many and company says they are gluten free http://admiralnelsonsrum.com/ ^I use this in cooking, goes great finishing off veggie saute http://www.titosvodka.com/ ^Corn Based Vodka https://www.ciroc.com/ ^Grape Based Vodka EMERGENCY MEAL Supplies for long term survival http://www.glutenfreeemergencykits.com/gluten-free-emergency-kits-1/ ^All gluten free meal options dedicated company https://www.wisefoodstorage.com/emergency-food-kits-supplies/gluten-free-food-storage.html ^Gluten Free Options from a Wise company http://www.thrivelife.com/all-products/thrive-foods-161/gluten-free.html ^Various Freeze Dried foods, great for not just emergency foods but the dehydrated veggies give options for soups and always having veggies in stock without refrigeration. Places to order From Check these for most the the above products, these are the best pricing options, Always cross check and look for sells. https://www.luckyvitamin.com ^Really good place for supplements, protein powders, and some gluten-free foods and snacks, Cross check with amazon for best pricing and sometimes Luckys will price match. http://thrv.me/gf25 ^Thrive Market, like a online grocery store that ship to you so you do not need to go out and buy stuff, has alot of brands just search under Gluten Free. https://www.amazon.com/ ^The go to everything store. Found a UPC list from Several Grocery stores, you can takes these to your local grocery store manager and have items ordered. https://www.heb.com/static/pdfs/Gluten-Free-List.pdf ^HEB/Central Market http://www.wholefoodsmarket.com/service/gluten-free-products-list ^Whole Foods select location and store and you can even see what they have in stock. https://www.kroger.com/asset/541b1c6a84ae4e0350fcace0?data=1 ^ Kroger http://www.traderjoes.com/PDF/tjs-gluten-free-dietary-list.pdf ^Trader Joes- 7 replies
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What's So Hard About Making Good Gluten-free Products?
Jefferson Adams posted an article in Summer 2017 Issue
Celiac.com 07/17/2017 - What are the main challenges in developing good gluten-free foods? With the explosion of gluten-free products, food manufacturers have worked to master the challenges of formulating gluten-free products that are both tasty and nutritious. This effort has paid dividends in the last years is due, in part, to advances in formulation, ingredient sourcing, and a focus on making products delicious. Driven in part by a desire by manufacturers to make products that are not just safe and reliable for people with food allergies, an entire product category that was once marginalized to the special diet aisle, lacking in flavor, texture and nutrition, has crossed into the mainstream. More and more, food companies are working to create products that are not just free of the common allergens and artificial substances, but products that are nutritious and delicious in their own right. Still, challenges remain. A recent article in Food Processing highlights some of the challenges faced by manufacturers of gluten-free products. Some of those challenges are: Formulation Challenges In most cases, there are still challenges developing free-from foods, although not as many as in the past. Though much progress has been made on formulation gluten-free products, challenges still remain. In fact, formulation challenges are at the top of the list for things manufacturers must resolve in order to make tasty, delicious gluten-free products. "Wheat flour has many functional attributes that are difficult to replace, as well as a very clean flavor profile," points out Peggy Dantuma, director of technical sales-bakery at Kerry Inc., in Beloit, Wisconsin. Sourcing Pure Ingredients Once upon a time, finding good sources of reliable gluten-free grains was a challenge. Now, with new product protocols, certification and the rise of specialty growers and mills, that problem is not nearly as daunting as in the past. Kasondra Shippen, general manager at Washington's Flax4Life maker of certified gluten-free flax muffins, brownies, granola and other items says she has no trouble finding good natural ingredients. Quinn Snacks of Boulder, Colorado, makes its new non-GMO pretzels gluten-free as well as free of dairy, soy and corn. It uses Kansas whole-grain sorghum flour, organic wild blossom honey, apple cider vinegar and brown rice and potato flour among its other "real" ingredients. In addition to sourcing pure ingredients, many manufacturers operate their own dedicated production facilities to ensure product purity from start to finish. Like a number of other manufacturers, Flax4Life operates a dedicated facility free of gluten, dairy and nuts. Formulating Unique Products In the early days, and to some extent today, many gluten-free products were formulated to be basic copies of existing non-gluten-free products. The result was often and inferior product that was a pale comparison to its original. More and more, manufacturers are looking to create unique products that also happen to be free of gluten and many other common allergies. Riverside Natural Foods in Ontario, Canada, "doesn't try to replicate existing products with gluten-free ingredients," says Nima Fotovat, president. Fotovat goes on to say that "[d]eveloping allergen-free product is the same process as any product. We start with the best, freshest ingredients from reliable suppliers who can offer certified allergen-free credentials, and process them minimally to preserve the original nutrients as much as possible. We conduct limited consumer testing to ensure that taste is delivered." Riverside's MadeGood Crispy Squares, and MadeGood granola bars are free from gluten and the eight common allergens. Both products are certified USDA organic and non-GMO. Making Products Delicious In looking to formulate unique products, manufacturers have embraced the concept that gluten-free foods need to taste good and to be appealing to consumers in their own right. That has led to a focus on making products taste delicious. "The most important thing is that the products must taste delicious," says Shippen of Flax4Life. Transparency and Sustainability More and more, manufacturers are embracing transparency and sustainability as a key part of their food delivery mission. Kristy Homes-Lewis, co-founder and CEO of Quinn Snacks, says that the company works "only with growers and suppliers who share our vision." That vision includes sourcing organic ingredients whenever possible and supporting other green businesses. Quinn's products are distinguished, in part by the company's use of "farm-to-bag" tracking that allows the company and its customers to track ingredients back to the source. All of Quinn Snacks products are traceable on its website, where consumers can find information on suppliers, and explanations about each ingredient. Though many challenges still face producers of gluten- and allergen-free foods, manufacturers are meeting many of them head-on and, more often than not, prevailing in the production of tasty, nutrition, gluten- and allergen-free snacks. Look for the industry to continue their efforts to make progress in all areas of food manufacture, and look for more good, high-quality products in the future. Source: Foodprocessing.com -
Celiac.com 07/10/2017 - For anyone with celiac disease or gluten intolerance who was wondering how well food manufacturers are complying with FDA standard for gluten-free labeling, or wondering exactly how gluten-free is my gluten-free food, some early answers are in, and the news looks good. A recent report by the agency indicates that the vast majority of food manufacturers are getting it right, and, correcting where they do get it wrong. The FDA's final rule for compliance in gluten-free labeling was August 5, 2014. To gauge compliance in gluten-free food labeling, the agency conducted a sampling assignment of products labeled "gluten free" from July 2015 to August 2016. The compliance testing is an important part of the FDA's mission to ensure that products labeled on or after the compliance date are properly labeled as "gluten-free." In all, the agency's team analyzed more than 250 types of products, and tested 702 individual samples in the categories of cereals, grain bars, and flours. Their complete survey showed that just five samples from one product source contained gluten in excess of the regulatory limit of 20 parts per million (ppm). That left the overall gluten-free product-based compliance rate above 99.5 percent. The good news here is that producers major gluten-free food products are doing a very good job of following FDA labeling standards. Also, the manufacturer of the samples that showed gluten levels above 20 ppm carried out a voluntary recall, conducted an extensive root cause analysis, and immediately implemented additional corrective actions to prevent recurrence. Follow-up testing by the FDA showed acceptable levels of gluten. This is the first hard data the FDA has gathered regarding compliance with gluten-free labeling standards. To see such high levels of compliance and responsiveness by manufacturers is encouraging. Read the Analytical Results of FY2015/16 Gluten-Free Food Product Sampling. SOURCE: FDA.gov -
Celiac.com 03/23/2017 - Allergens in processed foods can be a significant problem in the confectionery industry. In the European Union, current estimates suggest that 17 million people suffer from food allergies and in recent years, the number of children under five years with significant food allergies has grown. Therefore, it is important to keep track of information and raise awareness among consumers and producers. It should also be noted that all the tragic events and unpleasant incidents related to food and quality level affect the economy of the entire food industry, not just one company. Managing food allergens is a first step in limiting these problems. Since the term allergy is often misused it must be distinguished from food intolerance. The consequences related to these two conditions are very different. Intolerance is rarely life-threatening. People with a food intolerance can usually eat small amounts of problematic foods without adversely affecting their health. Food intolerance can be caused by metabolic disorders such as lactose intolerance. People with food allergies may react strongly even to trace amounts of allergenic ingredients (with respect to foods to which they are allergic) present in food. They cannot tolerate even very small amounts of allergens in their diet, with the risk that allergens can cause serious reactions and even death. Below we present fragment of a list of allergens form REGULATION OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL No. 1169/2011 of 25 October 2011 on the provision of information to consumers about food. For more complete information, please refer to the original text of the regulation. List of allergens under REGULATION OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL (EU) No 1169/2011 of 25 October 2011: Cereals containing gluten, Crustaceans and products thereof, Eggs and products thereof, Fish and products thereof, Groundnuts (peanuts) and derived products, Soybeans and products thereof, Milk and products thereof (including lactose) Nuts, such as almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios / pistachios, macadamia nuts and Queensland nuts and derivative products Celery and products thereof, Mustard and products thereof, Sesame seeds and products thereof, Sulphur dioxide and sulphites Lupin and products thereof, Mollusks and products thereof. Confectionery may include many ingredients from this list of allergens. The best way to treat allergies is to avoid the banned products. From the manufacturer's point of view it is important to ensure correct labeling of their own products. It is worth paying attention to this information because allergic customers and their care-givers read this information carefully and require precise administration and declaration of these allergens. Once they trust the brand they are likely to be loyal. Companies should therefore take steps to ensure that the ingredients are carefully and thoroughly listed. A risk factor which is worth noting is unintentional cross-contamination where a minimum amount of an allergen can be transferred during the process of manufacturing a product that is otherwise completely free of allergens. Producers should do everything possible to keep allergenic products and ingredients out of those products for which they are not intended. Cross contamination or inadvertent introduction of allergens into the product is generally the result of exposure of the product during processing or handling. Cross contamination is when there are many kinds of products produced on the same production line, re-processing, or due to ineffective cleaning or preparations containing dust from allergens. Although some phenomena cannot always be prevented, by developing and implementing controls to reduce contact between allergens and other products, consumer safety and trust can be enhanced. One of the tools to help in the control of allergens is an integrated quality management system which includes an inspection for all allergens. An allergen Management Plan is a key element of efforts to ensure a safe product. This plan is a written document that lists the storage, handling, processing, packaging, and identification of allergenic foods and ingredients. But this is not a one-time effort. An allergen control plan must be implemented, enforced and audited and constantly updated. Every time you make a change in the manufacturing process or a product, you must evaluate your plan and, where necessary, update it. Of course every employee is an important part of the plan, and everyone must understand their role and the responsibilities they bear. Raising awareness among the employees in this area, through training, should also be documented. The plan must also take into account the cooperation with suppliers of raw materials. Not all of the recommendations of the quality control system may be used in any food processing plant. Despite this, consider any threat and determine the extent to which it may affect a business and its suppliers. And have procedures in place for allergen control. The risk assessment should be conducted in order to develop a plan for the control of allergens. The assessment should start with raw materials, their storage, each stage of production, packaging and labeling of the finished product. It should define the critical points where allergens may be introduced into the product and establish a system for monitoring these points to avoid unintentional cross contamination. This plan is part of health care, the acquisition and maintenance of consumer confidence, and also provides financial protection and preserves the manufacturer's reputation. Product labeling should assist consumers who have allergies or intolerances by providing them with more comprehensive information on the composition of the food they buy. Caution in the labeling of allergens is a voluntary warning to consumers added to the list of ingredients (eg. it may contain milk). When should we use labels informing about the possibility of allergens? In order to warn consumers about trace amounts of allergens we should use them only when it has been found that occasional contamination of the product cannot be avoided. This decision should be based on a thorough evaluation process and allergen control plan, if it is determined that unintentional cross-contamination cannot be eliminated by careful labeling of allergens. Caution in the labeling of products that may contain allergens can never be used as a substitute for good manufacturing practices or an allergen control plan. -
Celiac.com 01/18/2017 - Irish food manufacturer Largo, whose snack products include Tayto, has admitted it sold crisps contaminated with high amounts of gluten in a packages that were labeled "Gluten Free." The company has pleaded guilty to breaching food safety regulations. After buying a package of O'Donnell's mature Irish cheese and onion, gluten-free crisps for her 10-year-old son, a mother from Arklow, County Wicklow, reportedly noticed a reaction to the crisps when his ears began turning red. The mother complained to the company and the HSE subsequently brought a criminal case against the food manufacturer. Calling the case a "very serious matter," Judge Grainne Malone noted that the maximum penalty on indictment in the cases at the circuit court was a €500,000 fine and/or three years in prison. However, the judge agreed to the jurisdiction of the district court in the case. Giving evidence, HSE environmental health officer Caitriona Sheridan said that products to be labeled gluten-free were required to contain less than 20 parts-per-milligram gluten. The crisps targeted by the complaint tested at more than 700 ppm gluten. Lab tests on a second control sample of the product showed more than 100 ppm of gluten. Two other people have since filed complaints about high gluten in Largo's gluten-free products. The company responded by withdrawing two pallets of the products, which it said contained the incorrect crisps. Counsel for the company, Andrew Whelan, told the court the issue was identified as a malfunction in the line, and that Largo will now package gluten-fee products in a "totally segregated" production area. Read more at Barfblog.com, -
Scand J Gastroenterol 1999 Feb;34(2):163-9 Kaukinen K, Collin P, Holm K, Rantala I, Vuolteenaho N, Reunala T, Maki M Dept. of Medicine, Tampere University Hospital, Finland. BACKGROUND: We investigated whether wheat starch-based gluten-free products are safe in the treatment of gluten intolerance. METHODS: The study involved 41 children and adults with coeliac disease and 11 adults with dermatitis herpetiformis adhering to a gluten-free diet for 8 years on average. Thirty-five newly diagnosed coeliac patients at diagnosis and 6 to 24 months after the start of a gluten-free diet and 27 non-coeliac patients with dyspepsia were investigated for comparison. Daily dietary gluten and wheat starch intake were calculated. Small bowel mucosal villous architecture, CD3+, alphabeta+, and gammadelta+ intraepithelial lymphocytes, mucosal HLA-DR expression, and serum endomysial, reticulin, and gliadin antibodies were investigated. RESULTS: Forty of 52 long-term-treated patients adhered to a strict wheat starch-based diet and 6 to a strict naturally gluten-free diet; 6 patients had dietary lapses. In the 46 patients on a strict diet the villous architecture, enterocyte height, and density of alphabeta+ intraepithelial lymphocytes were similar to those in non-coeliac subjects and better than in short-term-treated coeliac patients. The density of gammadelta(+)cells was higher, but they seemed to decrease over time with the gluten-free diet. Wheat starch-based gluten-free flour products did not cause aberrant up-regulation of mucosal HLA-DR. The mucosal integrity was not dependent on the daily intake of wheat starch in all patients on a strict diet, whereas two of the six patients with dietary lapses had villous atrophy and positive serology. CONCLUSION: Wheat starch-based gluten-free flour products were not harmful in the treatment of coeliac disease and dermatitis herpetiformis.
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