7 Ways to Evaluate the Quality of Gluten-free Certifications Laura K. Allred PH.D., REGULATORY MANAGER, GLUTEN INTOLERANCE GROUP
Take a trip down the health food aisle of most grocery stores and you’re sure to find products labeled as certified gluten-free. What you may not realize is that there’s a world of difference in the meaning behind those product labels. The Gluten Intolerance Group (GIG) regularly gets questions from consumers and manufacturers wanting to know what to look for in a gluten-free certification. This knowledge is essential because the quality and approach to certification vary widely and the consequences of contamination can be devastating for consumers and food manufacturers alike. Most developed countries have some kind of gluten-free regulations, but there’s no centralized way to certify something that’s gluten-free. This has led to a few different approaches. For example, one method certifies the management system of the manufacturing plant. This method
places emphasis on documentation and record-keeping. A second method not only certifies the management system, it also certifies a manufacturer’s products or services. Under this approach, the certification includes testing of products and, in some cases, ingredients. Another critical difference in certifications has to do with the standards an organization uses to evaluate food manufacturers. Some certifications follow the model set by the Hazard Analysis and Critical Control Points (HACCP), which is looking at catching issues before the food leaves the plant. Other certifications adopt standards that are more in line with the Food Safety Manufacturing Act (FSMA) where the approach is about prevention. Last but not least, there’s the issue of accreditation of the certifying organization. Certification bodies that certify management systems only will pursue ISO 17021 accreditation. Organizations that certify the actual products in addition to management systems will be accredited to ISO 17065.
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If all these distinctions are making your head spin, keeping the following pointers in mind will help you understand the differences in gluten-free certification:
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Look for a consumer-focused certification. A certification that hasn’t built consumer trust has little value. For consumers, look for a
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| 2020
