n a result that is sure to please celiac disease suffers and those on gluten-free diets, scientists have come up with a universal gluten cross-contamination checklist for use in the food services industries.
With today’s rapid rate of new product launches, it’s crucial for brand owners to keep an eye on food trends.
Imitation may be the sincerest form of flattery, but that does not apply to registered trademarks. As the Gluten-Free Certification Program (GFCP) becomes more popular, we start to see the logo, or key parts of it, being used on products that are not certified.
In response to numerous queries concerning the use of oats in various products, the North American Society for the Study of Celiac Disease (NASSCD) has developed this statement.