Going Gluten-Free: Effectively Addressing Contamination Risks

May 20, 2015

Questions include how to prevent cross-contamination and how to comply with FDA’s gluten-free rules.

“Employee training remains the most critical point to ensuring a continued quality-controlled product free of gluten,” Celiac Support Association’s Brauer asserts. He adds, “Testing procedures help validate that the process and product are as promised,” and he advises supplement companies to “require assurance from their suppliers that ingredients coming into their facility do not contain a  detectable level of gluten: preferably less than 5 parts per million, or the best test available closest to zero.”

Gluten Free Watchdog’s Thompson adds that supplement manufacturers should “ask for certificates of analysis from ingredient suppliers demonstrating that at-risk raw ingredients have been tested for gluten.” These at-risk raw ingredients include grain-derived fillers (such as corn starch), herbs and other botanicals, grasses (wheat, barley, rye, triticale), and oat fiber.

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