GFCO seeks to improve the health of those living on a gluten-free diet by providing a system that ensures standards, which are based on sound scientific research.
GFCO provides consumers and manufacturers confidence in knowing, that products labeled with the GFCO certification mark meet the strictest standards for gluten-free. These voluntary standards go beyond the requirements of government laws and regulations in order to ensure public confidence.
GFCO provides a uniform system, using strict standards to certify a product gluten-free and enables people to easily identify GF foods with confidence.
Look for this label on Baking mixes, flours, cookies, cakes, crackers, snack bars, and supplements.
Gluten-free certification benifits consumers by giving them confidence that a product is gluten-free. This not only reassures the consumer that the product has been tested and the site inspected, but it also saves the consumer time that would have been spent calling the manufacturer for the gluten-free status of the product.
The number of times an inspector is in the plant to review processes depends on a number of factors including the products being certified, the type of plant, etc. GF Certification is established for each ingredient in the final product, as well as the processing aids. Products may be randomly tested in the plant or sent out for independent testing as requested by GFCO.
Yes. Even if the line is cleaned, if a gluten-free product is run on the same line after gluten containing products, then cross contamination can occur. Dedicated lines for gluten-free products greatly reduce the chances of cross contamination.
The mark assures that the product contains less than 10-ppm gluten (5-ppm gliadin) and similar proteins from rye and barley as measured by using testing methods that are accepted for gluten testing by analytical associations such as the Association of Analytical Communities (AOAC), testing researchers and other such agencies. No testing method is available that measures to zero.