What Gluten-Free Certification Method for Consumers

Food allergies? Celiacs desease? Living gluten-free? It’s helpful to know the differences among these increasingly common attributes and how it can affect food menus in schools.

In the U.S. all food and food labeling, except for meat, poultry and eggs, are regulated by the Food and Drug Administration. Meat, poultry and eggs are regulated by the USDA and often individual state departments of agriculture..
Results of the 2019 U.S. Grocery Shopper Trends research report by the Hartman Group for the Food Marketing Institute of 1,786 U.S. primary shoppers aged 18 or older showed that baby boomers and older generations are more likely to shop for food labeled: low sugar, low sodium, low fat, high fiber and low carbohydrate. No surprise. As we have said before – as boomers get closer to death – live becomes more important – and they have started reading labels a lot more..
But its not black and white and can be misleading to shoppers – so be transparent on your store brands and prepared foods. Here is the legal use of the above terms:
• Low sugar. There is no allowed FDA “low sugar” term, so it may not be used. A reduced or less-sugar term may be used if the food has 25% less sugar per the reference amount customarily consumed..
• Low sodium is defined by FDA as 140 milligrams or less per RACC per 50-gram portion or per 100 grams of main dish/meal..
• Low fat is defined by FDA as 3 grams or less per 50-gram portion or 3 grams per 100 grams of main dish/meal, and not more than 30% of calories from fat..
• Low carbohydrate. There is no allowed FDA “low carbohydrate” term, so it may not be used..
According to the research, millennials and Gen Z shoppers most often look for food packaging claims of: natural, gluten-free, free-range and certified humane..
• Natural. The FDA has not made a rule to “establish a formal definition for the term ‘natural,’” but the FDA has considered the term “natural” to mean that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food..
• Gluten-free. The gluten-free rule specifies that any foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” must contain less than 20 parts per million (ppm) of gluten..
• Free range or free roaming. For meat or poultry to be labeled, the USDA rules state: “Producers must demonstrate to the Agency that the poultry has been allowed access to the outside.” Note – allowed access – not necessarily be outside..
Unfortunately, Facebook, blogs/vlogs, Instagram, and TV/radio still lead with the most nutrition misinformation. Celebrities account for 87% of nutrition misinformation, followed by friends and family (84%), people with similar personal experiences (73%), nurses, chiropractors, physical therapists/occupational therapists and pharmacists (54%) and medical doctors (36%)..
Thousands more reasons to be sure you have a registered dietitian in your stores to advise your shoppers with the truth.

Listen to Maneesh Sebastian from the BRCGS explain how the gluten-free market has gained remarkable momentum, and how the BRCGS Gluten-Free Certification Program (GFCP) can increase consumer confidence in your products. You will learn how the BRCGS GFCP differs from other Gluten-Free standards, and the certification process is explained. Kris Middleton, Bureau Veritas Food Program Manager, will share insight into common non-conformances & best practices of certified sites. Use this information to help you prepare for an initial audit or recertification audit.

What makes food organic and what does the “USDA organic” label really mean? VOA’s Mariia Prus visited a certified organic farm in southern Maryland to find out more and spoke to some consumers about why they prefer organically grown products. Joy Wagner narrates for VOA reporter Mariia Prus in Saint Mary’s County..
Originally published at https://www.voanews.com/a/what-does-the-usda-organic-seal-really-mean/4583371.html

When shoppers look for gluten-free products, they want to be assured that products contain less than officially allowable traces of gluten. In this brief webinar, NSF expert Janel Abro outlines the essentials of our gluten-free program..
Under NSF’s gluten-free protocol, this program provides clear production, testing and evaluation criteria for foods or other products to be certified as gluten-free. Our auditing and technical review teams work meticulously to assure that all certified products are made using compliant manufacturing processes that prevent contamination or commingling with gluten-containing ingredients, and that finished goods test below a threshold of 15 parts per million..
Certified products may use the NSF Certified Gluten-Free mark on product packaging..
For more information, visit nsf.org/info/glutenfree or email [email protected]

Dominica Bay is the founder and CEO of Vibe Life Hemp Kombucha, a startup company based in Vancouver, Canada. The brand employs a longer fermentation process and uses fermented stevia to craft a low sugar product. Other ingredients include fermented hemp, botanicals and cold-pressed juices for flavor and functionality. Vibe Life is targeting consumers that are mindful about what they put in their body with a lineup that is free of the top 10 allergens and suitable for paleo, keto, vegan and diabetic diets. The brand launched in farmers’ markets and fitness studios in Vancouver, with plans to expand into the U.S., starting with Los Angeles. Bay is looking for a strategic partner that believes in their mission and values, and has experience in the CPG industry..
Beverage startup? Practice your pitch and share your story with the industry..
Apply to Pitch: https://bevnet.checkbox.com/elevator-talk-application.aspx

Today, Molly and Tiffany talk with Maria Viall to answer some (easily mistaken!) truths about a gluten free diet. Is avoiding gluten really all its cracked up to be?.
Maria Viall is a local Certified Holistic Nutritionist and Lifestyle Coach dedicated to unveiling the truth behind food and maintaining a healthy diet. After living the life of a professional athelete, Maria decided to toss away her basketball shoes and pick up the books on holistic nutrition after discovering she wasn’t happy with how