Gluten-Free Products Contain Gluten The October Issue of Food Nutrition & Science Reviews Cross Contamination and Oversight Issues with Gluten-Free Products; Also Results from a Consumer Survey on American Understanding of the Farm Bill, and more.
SANTA MONICA, Calif., Sept. 25, 2013 /PRNewswire/ -- Once purely a diet remedy for people with Celiac disease, today a gluten-free diet is being adopted by those seeking a healthier lifestyle and the next weight loss diet. The gluten-free wave has captured the attention of an unprecedented number of new entrepreneurs, established food companies and companies who although not gluten-free in scope, are now purposely producing gluten-free products. Unfortunately, not all manufacturing facilities producing gluten-free products are following strict procedures to ensure that their products are indeed gluten-free and this is a health risk for people with Celiac, according to an article in the October issue of Food Nutrition & Science.
"The recent announcement by the FDA of the national adoption of the less than 20ppm standard is a good first step in regulating the space but more needs to be done to ensure that manufacturers understand cross-contamination and how to prevent it," says Phil Lempert founder of Food Nutrition & Science and CEO of The Lempert Report. "The best way is to manufacture, process or co-pack products in a dedicated gluten-free facility."
Many companies now producing "gluten-free" products have purchased a gluten-free certification symbol used on packaging obtained from gluten-free organizations that test products to less than 20ppm. However, not all of these certifying groups perform on-going verification past the initial review.
Also in the October issue, consumer survey results conducted by The Lempert Report reveal the farm bill is one of the most misunderstood, but most important bills in government as it deals with a vital and daily part of our lives – our food.
This October issue also includes articles about the agriculture industry's reliance on foreign workers, results of a study that found that child-care centers are not serving enough vegetables or whole grains, an interview with food writer and Chef Mary Payne Moran, and more.
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SOURCE Food Nutrition & Science