There are no updates to the certification program this month, but please be aware of the following reminders:

  • Public Product List: There is no longer an option to have products kept off of our public product list, unless the product has not yet been launched for sale, or is an in-process product that is not sold to industry or retail. Products will appear exactly as they are listed on your certificate, so please review your certificate to make sure your product names are complete and accurate. If there are any changes, please submit an updated Product & Ingredient (P&I) list to your client service representative, or to gfco.clientsupport@gluten.org.

  • Make sure you have reviewed your products for any fermented or hydrolyzed ingredients or components, to align with the FDA’s ruling on gluten-free labeling of fermented and hydrolyzed foods, which had a compliance date of 8/13/2021. GFCO will continue to ask for documentation on fermented and hydrolyzed ingredients including yeast, enzymes, cultures, probiotics, and anything labeled as fermented or hydrolyzed, including modified starches.

  • Lobbying is ongoing for the 2021 Food Labeling Modernization Act. GFCO’s parent organization, the Gluten Intolerance Group, along with Beyond Celiac, the Celiac Disease Foundation, Gluten Free Watchdog and the National Celiac Association, support this bill because of its requirement that all gluten sources (wheat, rye and barley) be declared when present in a product, in a manner similar to the way wheat is declared as an allergen. But the bill has many other substantive changes to food labeling, and has yet to be brought up for a vote in the House of Representatives.

  • Have you ever been confused when different gluten test kits give you different results, or wondered how to interpret or act on laboratory testing data? A two-part series in the Affidia Journal discusses these issues in the context of allergen testing, where there is even more confusion due to a lack of regulatory thresholds. But even with a clear regulatory threshold for gluten, questions around results and their interpretation still exist. Part one of this series, available now, discusses the problems, while the upcoming part two promises some direction towards solutions.

Expo West is almost here! 
Join us on Wednesday, March 9th from 11:30am-12:30 pm in the Marriott for our presentation “Gluten-free Matters: Insights into the gluten-free market and motivators for its consumers”. 
Be sure to stop by our booth in Hall A (Booth #1041) from Thursday, March 10th through Saturday, March 12th.
A Special opportunity to positively impact the lives
of gluten-free kids. 
This summer, our Generation GF program is giving gluten-free kids the experience of a lifetime.

  • First, we are heading to the Culinary Institute of America in Napa, CA to give gluten-free teens the opportunity to learn cooking skills from world-class chefs in a professional kitchen. Read more

  • Then we are heading to Camp Kanata in North Carolina and Camp Sealth in Washington to give children the opportunity to experience social and outdoor activities in a healthy environment that is safely gluten-free. Read more

Be a part of this amazing experience. Sponsor a child’s participation and make a difference! Email CaresAdmin@gigcares.org for more information.
Paul Vachris, Program Manager, paul.vachris@gluten.org
Laura Allred, Regulatory Manager, laura.allred@gluten.org
Testing Submissions — testing@gluten.org
Logo Submissions — gfco.branding@gluten.org
Positive Results — gfco.alerts@gluten.org