Gluten-free has become more than just a lifestyle trend over the years; it is necessary for many individuals with celiac disease or gluten sensitivity. For this reason, brands should identify their products as gluten-free and become a GFFP certified brand now.
Food service industry establishments must be aware that the gluten-free community has three core groups, in order to gain a competitive edge in the gluten-free market.
The Gluten-Free Food Program encourages holiday destinations to become part of our program, ensuring food safety to those who need it.
We have put together a Gluten-free Food Program rating system that includes criteria that the gluten-free community wants to know when choosing a travel destination. This system will be used during our stay and in our gluten-free travel review.
As more and more people become aware of gluten sensitivity and celiac disease, the demand for gluten-free products is rising.
As the awareness of gluten intolerance and celiac disease continues to grow, so does the demand for gluten-free options at restaurants. For individuals with celiac disease, consuming even small amounts of gluten can cause severe damage to their small intestine.
Founded in 1958 as a non-profit educational association, OFFA’s main objective was and still is to provide a common forum through a series of educational events that allow our members to exchange ideas and information, make connections and build contacts with like-minded professionals.
We were so pleased that we could attend the SIAL Canada international food & beverage tradeshow from April 20 – 22, 2022.
The Annual Spring Technical Meeting and Clive Kingsbury Poster Competition was held on April 14, 2022. This meeting was our kick-off signature event and exhibits for the Ontario Food Protection Association .
The GFFP offers a practical and streamlined approach to gluten-free certification, focusing on globally accepted preventative, gluten-free safety approaches for manufacturing gluten-free products.
