Hotels and holiday resorts bear a significant responsibility in catering to guests with food allergies. With a global rise in food allergies, allergens are a serious concern. Providing allergen-safe food is not just a courtesy; it’s a necessity.
Unlock success with gluten free certification. In the evolving landscape of food production, the gluten-free market has emerged as a dynamic sector with exponential potential. For CEOs and owners of gluten-free product companies, obtaining gluten-free certification is a strategic imperative that transcends mere compliance.
The demand for gluten-free products has prompted manufacturers to seek reliable certification methods to ensure quality control and food safety. The traditional approach to gluten-free certification, which often involves mandatory gluten testing, has proven to be costly and time-consuming leaving room for gluten-free certification to benefit quality control and food safety in organization.
In recent years, there has been a significant surge in the number of consumers adopting gluten-free diets. Gluten-free products are …
There is a big opportunity for food processors to get more sales in the gluten-free market! There are other autoimmune …
Consumers who require safe gluten-free food know that they can trust the GFFP logo on food labels.
Cost does not factor in when it comes to the definition of credibility, yet, it may be an underlying reason why some companies choose other agencies over ours.
Stay competitive in the restaurant business with Gluten-Free Food Program gluten-free certification
Prevent gluten cross contamination with GF-Smart™ professional training for managers, servers, and back-of-house staff, covering the essential aspects of providing …
Gluten Testing for Food Manufacturers, Restaurants and Food Service Operators in Canada falls under Health Canada regulations. These regulations recognize the Codex Alimentarius Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (Codex Stan 118-1979) which states that the gluten content of foods labelled gluten-free shall not exceed 20 ppm (parts-per-million).
