Gluten Free Certification

Different countries have different regulations for gluten free products.  

As for the United States, an acceptable claim for gluten free means it does not contain the following: 

1.) an ingredient that is prohibited grain

2.) an ingredient that is derived from a prohibited grain and that has not been processed to remove gluten

3.) an ingredient that is derived from a prohibited grain and that has been processed to remove gluten but not enough to be considered 20 parts per million (ppm)

Some rules must be followed in order to label a product as gluten free; however, the FDA has regulation rules that were supposed to be determined and put into affect in 2012 but resources are saying that it will not happen this year.  More regulation needs to be done in order for consumers to be able to trust the product and for restaurants to sincerely state if the meal is gluten free since the ingredient list is not right in front of the customer.

According to the Gluten Intolerance Group, the Gluten-Free Certification Organization will support products that are gluten free after routine plant inspections, manufacturing testing, product testing and annual contract updates.  Having the certified gluten free stamp on a product helps put consumers' minds at ease.