06.20.11
Responding to consumer and industry demand, Quality Assurance International (QAI), San Diego, CA, and the non-profit National Foundation for Celiac Awareness (NFCA) have developed a new science-based, gluten-free certification program. This new triple-verified label brings transparency and trust to people who need gluten-free foods as part of maintaining their healthy diet.
The program uses feedback from consumers, manufacturers and retailers and includes product review, onsite inspection, testing to ensure compliance to 10 ppm or less and ongoing compliance (including random product testing).
Widespread cross-contamination of source ingredients means that even manufacturers who singularly produce gluten-free products must incorporate adequate testing and verification protocols into their operating procedures. The stringent nature of the QAI certification protocols ensures prevention of contamination and co-mingling, critically important for those with allergies to gluten and gluten-intolerance.
“The profound growth in the marketplace has necessitated a stronger emphasis on food safety for the 17 million families looking for gluten-free foods,” said Alice Bast, NFCA founder and president. “NFCA’s extensive surveying confirms that consumers are seeking a gluten-free certification program that includes ongoing testing and transparency with strict standards that are verified through inspections. These consumers choose certified gluten-free to restore their health—it’s about food safety for them.”
The program uses feedback from consumers, manufacturers and retailers and includes product review, onsite inspection, testing to ensure compliance to 10 ppm or less and ongoing compliance (including random product testing).
Widespread cross-contamination of source ingredients means that even manufacturers who singularly produce gluten-free products must incorporate adequate testing and verification protocols into their operating procedures. The stringent nature of the QAI certification protocols ensures prevention of contamination and co-mingling, critically important for those with allergies to gluten and gluten-intolerance.
“The profound growth in the marketplace has necessitated a stronger emphasis on food safety for the 17 million families looking for gluten-free foods,” said Alice Bast, NFCA founder and president. “NFCA’s extensive surveying confirms that consumers are seeking a gluten-free certification program that includes ongoing testing and transparency with strict standards that are verified through inspections. These consumers choose certified gluten-free to restore their health—it’s about food safety for them.”
