GFCO a program of Gluten Intolerance Group®

 
 

GFCO News and Information

Public Product List

The GFCO public product-finder is live here. This list is an important resource for consumers looking for certified products.

 

We want to make all clients aware of the “Publicly Available” toggle on each product record in Compass, and how that affects consumers and the product-finder. This attribute allows clients to control the public visibility of their individual products. Certified Products marked as Publicly Available will be displayed on the public product finder. We allow clients to control this attribute for each of their products. If a product is being sold to the public or other industries, these should be marked as publicly available, and verifiable through the product-finder. Products and materials that are incomplete/part of other downstream Products, or have yet to be launched, would not be available for purchase, and not publicly available.

 

If we become aware that a certified product is being sold publicly, we may also mark that product as publicly available in Compass so that it can appear on the public list. Our direction to consumers seeking GFCO certified product is that the product must carry the GFCO mark and appear on this public list to confirm certification. Consumers contact GFCO to confirm products’ certification when the product is displaying the certification mark but not displaying on the public product-finder.

 

Compass Ingredient Entries

As we get closer to the October 1st, 2026, deadline for entering all ingredients into Compass, we wanted to remind everyone that ingredient names in Compass come from a centralized directory and are not individual to each account. To create your ingredient list, you will choose ingredients from this central directory, and only request to add new ingredients when you cannot find a directory match. The following are some tips on the naming conventions of the ingredient directory, which will help with your search:



  • The first word in the ingredient typically tells you what the ingredient is, not a descriptor such as how it is processed. So, an entry would be “Onions, Minced”, not “Minced Onions”. Some exceptions to this format are categories of ingredients, where the category name is more descriptive, such as Flavors and Colors.
  • Directory ingredient names do not include other certifications, as these do not affect how ingredients are risked. Please leave off terms such as “Organic”, “Kosher”, and “Non-GMO”.


When you request to add a new ingredient to the directory, we may change the name to match our naming conventions, so please always double-check that we haven’t accidentally changed the true description of your ingredient.

 

Choosing ingredients from the directory will immediately give you a risk score or tell you about any additional documents we need before a risk score can be assigned. In general, it’s a good practice not to add subcomponents to an ingredient unless they are requested.





Quarter 1 Testing Submissions

Just a reminder that your quarter 1 testing submissions should be submitted to testing@gluten.org by April 10th.




Marketing News

 

Certified Gluten-Free Retail Trends for 2025

Recent SPINS data is revealing a split in how gluten-free products are performing across retail channels, and it's worth paying attention to.


In natural channels, dollar growth is outpacing unit growth. Consumers are buying fewer items but spending more per purchase. Certification is a meaningful factor here. When trust is established, price resistance drops.


Convenience channels tell a different story. Unit growth is up, but dollar growth has remained nearly flat at just 0.2% over the last 52 weeks. Demand for accessible, grab-and-go gluten-free options is real, but so is price sensitivity in those environments.



The brands best positioned for growth are those that can deliver on both sides of this equation: the credibility that certification provides, paired with pricing and distribution strategies that serve convenience channel consumers.


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