Ep. 226: Jules Shepard: From Celiac Disease Advocacy to Gluten-Free Food Manufacturing
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Jules Shepard is the CEO and Founder of gfJules, the number-one‑voted gluten‑free flour and baking mixes company in the U.S. A recognized gluten‑free baking expert, she has authored three award‑winning books in the field and recently released a new cookbook dedicated to gluten‑free bread. A long‑standing and respected leader in the gluten‑free and food allergy community, Jules championed the gluten‑free food labeling movement in 2011. Her tireless advocacy, education, and lobbying efforts culminated in her receiving the first‑ever "Gluten Free Person of the Decade" award in 2020.
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In this episode of Food Safety Matters, we speak with Jules [32:50] about:
- How her celiac disease diagnosis led her from practicing law to consumer advocacy and eventually gluten-free food manufacturing
- The consumer challenges that prompted grassroots advocacy for standardized FDA requirements governing "gluten-free" labeling
- What food safety professionals should understand about celiac disease, gluten sensitivity, exposure risks, and consumers' need for vigilance
- Essential manufacturing controls, certifications, supplier practices, and other safeguards for producing trusted gluten-free and allergen-free foods
- Gaps in U.S. gluten labeling requirements, including the treatment of wheat, barley, rye, and related hybrids
- How gluten cross-contact, ingredients derived from gluten-containing grains, and voluntary precautionary statements can complicate consumers' evaluation of packaged foods
- How regulators can approach thresholds, precautionary allergen labeling, and substantiation of "free-from" claims while considering practical implications for manufacturers
- Where the gluten-free and allergen-free food sector needs to go next to better address the needs of consumers with celiac disease and food allergies.
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