Allergen Control Group Expands Team to Support Growing Gluten-Free Industry
What are the primary contributors to allergen, sulphites, and gluten recalls? What can companies do to reduce the risk of these types of recalls? How does this all fit with rules from the Food Safety Modernization Act (FSMA) and the Safe Food for Canadians Act?
Increasing the availability and access of ready-to-use food risk analysis information, which is needed by the food community in addressing regulatory challenges.
Now, there is probably no greater controversy within the celiac community and the gluten-free food chain than the risk of gluten in oats and the requirements for “gluten-free oats” in gluten-free foods.