Gluten-free food certification

Gluten-free certification of foods and products is an important process that allows consumers to easily identify products suitable for consumption. There are several organizations dedicated to certifying gluten-free products, including the Celiac and Gluten Sensitive Association (FACE) in Spain and the Celiac Disease Foundation in the United States.

Once a product has been certified gluten-free, it may bear a seal or label on the package indicating that it has been certified by the appropriate certifying organization. Consumers can look for these seals or labels to ensure that the products they purchase are safe for consumption.

It is important to note that gluten-free certification is not mandatory and not all gluten-free products will carry a certification label. Some manufacturers may choose not to obtain a certification, but still meet the requirements to be considered gluten-free. Consumers should read product labels carefully and ask questions of the manufacturer if they have any concerns about the presence of gluten in a product.

Requirements of certifying bodies

To obtain a gluten-free certification, manufacturers must meet certain requirements set by the certifying organization.

Among the most important requirements are:

• Careful selection and consistent monitoring of the gluten-free ingredients and raw materials they use.

• A commitment to the prevention of gluten contamination throughout the process.

• Compliance with the legal requirements of the industry.

• Laboratory testing for gluten throughout the production chain according to established sampling criteria.

• Inspection of production facilities.

• Complying with specific labeling requirements.

Bodies that certify gluten-free foods

These are some of the most relevant bodies that can be identified on gluten-free food packaging and labels. It means that this brand or product is endorsed by these organizations.

These organizations have their own logos that may or may not be accompanied by the symbol of the barred ear of corn:

• ELS: among the best-known gluten-free brands and logos are the ELS (barred ear) logo, from the European Coeliac Societies of Associations of Coeliacs (AOECS). It guarantees gluten levels below 20 ppm.

• FDA: the U.S. Food and Drug Administration. Its limit is between 20 ppm of gluten for food.

• ENAC: in Spain, the National Accreditation Entity certifies companies that manufacture gluten-free foods.

• FACE: the Spanish Federation of Celiac Associations. It guarantees gluten levels that do not exceed 20 ppm.

• GFCO: Gluten-Free Certification Organization, this international labeling guarantees gluten levels of less than 10 ppm in its products for its foods.

• GFCP: In Canada, the Gluten-Free Certification Program offers among its guarantees the use of external auditors to verify that members meet its requirements.

• ACA: In Argentina, the Argentine Celiac Association has its No TACC seal, which includes products containing oats and their derivatives in addition to wheat, barley and rye. They guarantee levels of less than 10 ppm in t