Gluten-Free Certification Program Launched

SAN DIEGOOrganic certifier Quality Assurance International (QAI) and the health care nonprofit National Foundation for Celiac Awareness (NFCA) created a new science-based gluten-free certification program. In a sea of unsubstantiated claims, seals and logos, consumers need a certification that is science-based and verified through inspections and product testing. This new triple-verified gluten-free label brings transparency and trust to people who need gluten-free foods as part of maintaining their healthy diet.

QAI, with its parent company NSF International, an independent public health and safety organization, brings more than 66 years of food safety auditing and certification, and 20 years of organic certification experience, to this new consumer label. NFCA, a recognized health care leader in the gluten-free industry, is dedicated to achieving greater accessibility of gluten-free foods and health and food safety solutions for celiac and gluten-intolerant consumers.

Together, QAI and NFCA bring a gluten-free certification program that requires sensitive testing procedures, a stringent auditing and an independent application review process. The program uses feedback from consumers, manufacturers and retailers and includes product review; onsite inspection; testing to ensure compliance to 10ppm or less; and ongoing compliance including random product testing.

Widespread cross-contamination of source ingredients means that even manufacturers who singularly produce gluten-free products must incorporate adequate testing and verification protocols into their operating procedures. The stringent nature of the QAI certification protocols ensures prevention of contamination and co-mingling, critically important for those with allergies to gluten and gluten-intolerance. The QAI and NFCA Gluten-Free" certification program requires companies to produce products at less than 10 parts per million (ppm) of gluten to receive certification. 

The profound growth in the marketplace has necessitated a stronger emphasis on food safety for the 17 million families looking for gluten-free foods," said Alice Bast, NFCA founder and president. NFCAs extensive surveying confirms consumers are seeking a gluten-free certification program that includes ongoing testing and transparency with strict standards that are verified through inspections. These consumers choose certified gluten-free to restore their healthits about food safety for them."

QAI general manager Jaclyn Bowen, added: Nationally, food allergies and the diagnosis of Celiac Disease are on the rise and we want to help eliminate confusion for consumers by providing them with a label they can trust based on sound science."