A Q&A with Lindsey Yeakle, the Gluten-Free Food Service Program Manager, Food Safety, at the Gluten Intolerance Group about the current challenges for those with gluten allergy and sensitivity.
As there is no single international regulation or threshold for gluten in gluten-free products, deciphering the numerous regulations in multiple regions can be challenging.
Given the potentially fatal consequences of an undeclared allergen, relying on food labels to ensure the safety of allergic consumers may not seem sufficiently protective.
The new gluten-free labeling rule doesn’t include testing requirements to validate that products are gluten free. Are certification standards the answer?
Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.
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