Gluten-Free Certification Organization

Gluten Intolerance Group of North America®

SEATTLE, WA – A new Gluten-Free (GF) certification mark on food labels will allow consumers who are medically required to only eat gluten-free foods to easily identify safe food. This new independent food processing inspection program will verify that food products meet the highest standards for gluten-free ingredients and safe processing environment. The Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group® (GIG), is the first program of its kind in the world. The addition of a gluten-free certification mark to a food label quickly gives the increasing number of gluten-free shoppers assurance that the product is safe to eat, meaning the product is free of gluten and possible cross-contamination from gluten.

Gluten in the food industry refers to storage proteins found in grains. These storage proteins are beneficial in certain types of food production. For instance, wheat gluten gives baked products elasticity and texture. However, in persons with celiac disease (a condition also known as gluten sensitive enteropathy or celiac sprue, that affects around 1% of the general population and dermatitis herpetiformis, ingestion of the specific storage proteins in wheat, rye and barley damage the small intestine. Gluten-free diets that eliminate the storage proteins found in wheat, rye and barley are the only treatment for this condition.



Key elements of the GFCO process include:

n Ingredients review, down to the original supplier

n Onsite inspections by experienced, trained Field Inspection Agents

n Product and ingredient testing using scientifically proven tests

n GFCO certification mark located on product packages for easy identification.


GFCO maintains a system of independent verification through plant visits to assure that there have been no changes that might compromise its gluten-free status. GFCO certification uses the highest standards for gluten-free ingredients and safe processing environment, and cannot be altered or compromised. The GFCO certification standards exceed the requirements of current government laws and regulations. The voluntary participation of companies in this program will ensure public confidence in the gluten-free status of their products.

The GFCO was developed in cooperation with the Food Services, Inc., a subsidiary of the Orthodox Union (the "OU"), the world's largest and oldest kosher certification agency. The OU's nearly 500 field representatives, proficient in modern food production techniques and chemical and biological processes, will conduct plant inspections and product reviews for the GFCO.

"Food Services, Inc. and the Orthodox Union are pleased to be included in this key development on behalf of those who for health reasons are required to be gluten-free," declared Rabbi Menachem Genack, Chief Executive Officer of the OU. "The OU's standard of excellence in kosher certification is recognized worldwide. OU field inspectors are deeply familiar with modern food technology and with the intricacies of industrial food manufacturing equipment, which will be applied to their work with Food Services, Inc. We look forward to this opportunity to use our expertise on behalf of the gluten-free consumer."

"Today's Gluten-Free Certification program announcement heralds an unprecedented improvement in food shopping for people on a gluten-free diet, and represents a major new area of support by GIG to dramatically improve quality of life for those with gluten intolerance, celiac disease/dermatitis herpetiformis and their families," said Cynthia Kupper, RD, CD, Executive Director of GIG.



Gluten-free you can easily see

Products labeled with the GF certification mark allow consumers to easily identify products that have been independently verified to meet the highest standards for gluten-free ingredients and safe processing environment. Shopping for gluten-free foods now takes an average family between 10-20 extra hours per month, including contacting food manufacturers, reading product labels, and searching the Internet to identify foods that are free from gluten ingredients and cross-contamination. Consumers previously had to rely on product information provided by food manufacturers, usually through their customer service representatives.



Bringing confidence to the words "gluten-free"

Although many more gluten-free products have become available in the past few years, adhering to a gluten-free diet remains difficult and frustrating, since wheat is so prevalent in processed foods. A great deal of time is required to read food labels, contact food manufacturers and search GF product lists. The risk of consuming gluten persists, as much of the information available is second- or third-hand, unclear or contradictory.

First major food companies to adopt GFCO supervision and labeling

Enjoy Life Natural Brands and PureFit Nutrition Bar are the first food manufacturers to join the GFCO supervision program. These pioneering companies will start displaying the GF certification mark on their food products by the beginning of 2006. "Enjoy Life has a strong commitment to the celiac community. We hear from consumers everyday, expressing how much difficulty they have identifying foods that are safe for their gluten-free diet," said Scott Mandell, President and CEO of Enjoy Life Natural Brands. "We're proud to be able to provide them with the extra convenience and safety assurance this new certification provides."

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Contact: Cynthia R. Kupper, RD, CD
(206) 246-6652
Info@gfco.org


Gluten-Free Certification Backgrounder

Gluten-Free Certification Organization

Gluten-Free Certification Organization

Celiac disease (CD) is also referred to as gluten sensitive enteropathy (GSE), gluten intolerance or celiac sprue. It is considered to be the most under-diagnosed common disease today, potentially affecting over 2 million people in the USA and over 5 million people worldwide. It is a chronic, inherited disease, and if untreated can ultimately lead to malnutrition. Gluten intolerance is the result of an immune-mediated response to the ingestion of gluten (from wheat, rye, and barley) that damages the small intestine. The disease is permanent, and damage to the small intestine will occur every time any amount of gluten is consumed, regardless if symptoms are present.

The Gluten-Free Certification Organization (GFCO) is a program of the Gluten Intolerance Group®, and is governed by an independent volunteer board that includes physicians, food scientists and consumers. For more information visit: http://www.gfco.org.

The Gluten Intolerance Group® (GIG) has been at the forefront of innovative action, and is respected globally as a powerful leader in the celiac community for more than 31 years. GIG’s mission is to increase awareness by providing accurate, up-to-date information, education and support for those with gluten intolerance, celiac disease/dermatitis herpetiformis, their families, health care professionals and the general public. GIG’s volunteers, staff, and Board are knowledgeable, and our materials and resources are credible. GIG’s Medical Advisory Board approves all education materials. For more information on gluten intolerance and celiac disease visit: http://www.gluten.net.

Food Services, Inc., A Subsidiary of The Orthodox Union (the “OU”), the world’s largest and oldest kosher certification agency. The OU pioneered food labeling for special diets in 1923, and now certifies as kosher more than 400,000 products produced in nearly 6,000 plants located in 68 countries around the world. Like the Good Housekeeping Seal of Approval, the logo, one of the world’s best-known trademarks, instills confidence in the purchaser that the product has passed inspection and meets high quality standards. For more information visit: http://www.oukosher.org.

An overview and more information regarding the Gluten Free Certification Organization are available at www.gfco.org, or call 206-246-6652.

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