You are at the store and as you browse the aisles you see some products just have the words “Gluten Free” on them and others have a gluten free symbol or say “Certified Gluten Free”. What do they both mean? Are they both safe to eat? Let me help you understand the meaning of gluten free vs. certified gluten free.
GLUTEN FREE LABEL
Products labeled gluten free must adhere to the standard set by the FDA to include less than 20 PPM of gluten. The standard of 20 PPM was set as a level that most people with Celiac Disease or other gluten intolerances can generally tolerate. Also, according to the FDA, “That is the lowest level that can be consistently detected in foods using valid scientific analytical tools.” This labeling is not tested by any agency outside of the manufacturer, but is regulated and enforced by the FDA.
CERTIFIED GLUTEN FREE LABEL
“Certified gluten-free” is a label used on food products to indicate that the product meets specific standards and has been verified to be free of gluten.
To be labeled as “certified gluten-free,” a product must undergo testing and meet the criteria set by a certifying organization. These criteria typically involve stringent regulations that require the product to contain less than a specified amount of gluten (usually 20 parts per million or less) to be considered safe for individuals with gluten-related disorders.
The certification process is usually carried out by reputable third-party organizations that specialize in gluten-free food certification. They conduct audits and inspections of manufacturing facilities and analyze product samples to ensure compliance with the gluten-free standards.
TYPES OF CERTIFIED LABELS
There are several Certified gluten free labels from many reputable organizations. A few of the most common are:
Gluten-Free Certification Organization (GFCO): The GFCO is one of the most recognized certification programs for gluten-free products. Products bearing the GFCO logo have undergone stringent testing and met the organization’s standards of 10 parts per million (ppm) or less of gluten.
Gluten-Free Food Program (GFFP): The GFFP is the only certification program that is endorsed by the National Celiac Association. It is also the strictest certification program as it guarantees that products contain less than 5 parts per million (ppm) of gluten.
Gluten-Free Certification Program (GFCP): The GFCP is endorsed by Beyond Celiac and the first North American program endorsed by leading celiac disease organizations in both the U.S. and Canada.
