Gluten-Free Food Program (GFFP)’s Post

For those with coeliac disease or gluten sensitivities, safe and compliant gluten-free options are essential. We’re proud to support gluten-free food producers with advanced testing solutions. Our Gluten ELISA Test, powered by the R5 Mendez antibody recognized by Codex Alimentarius, helps you ensure regulatory compliance and consumer safety. ✅ AOAC Research Institute Performance Tested ✅ Same-Day and Next-Day Reporting ✅ Comprehensive Allergen Management Services Whether you’re verifying gluten-free claims, testing ingredients, or ensuring clean-out procedures, Eurofins GeneScan offers the expertise and tools you need—all at competitive prices. Learn more: https://ow.ly/koSe50UseyY #GlutenFree #CoeliacDisease #FoodSafety #GlutenTesting #ProductDevelopment

🌾 Is Malt Vinegar Safe for People with Celiac Disease? 🌾 As someone living with celiac disease, you know how important it is to scrutinize every ingredient. This week on The Celiac Scientist, we dive into the safety of malt vinegar. Derived from barley, it’s a source of concern for many in our community. Is it safe due to its low gluten content post-fermentation? Or should it be avoided because of individual sensitivities? Join me as we explore regional guidelines, individual reactions, and practical alternatives. Read the full article here and let’s discuss your experiences and thoughts in the comments! Your insights could help others navigate their gluten-free journey more confidently. #CeliacDisease #GlutenFree #MaltVinegar #CeliacAwareness #FoodSafety #TheCeliacScientist

Here's some easy info on Celiac disease, Gluten Intolerance, non-gluten free grains to watch out for on labels, and products to look out for that most likely contain gluten, unless specified gluten free. Though, even if a label does say gluten free and you are unfamilier with the product, it is always a good idea to peruse the ingredient list just in case. #glutenfree #celiecdisease #glutenintolerance

Understanding Celiac Disease and Wheat – Gluten Sensitivity There is a lot of info out there today about wheat and gluten sensitivities. But do you know the latest stats say that most people don’t know they are gluten and/or wheat sensitive let alone that they may have celiac disease, either the the total version or the on the edge version? Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten which is found in wheat, rye, barley (malt) and possibly oats. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the small intestine. Specifically, tiny fingerlike protrusions, called villi, on the lining of the small intestine are lost. Nutrients from food are absorbed into the bloodstream through these villi. Without villi, a person becomes malnourished – – regardless of the quantity of food eaten. AND regardless of the amount of supplements they ingest. This was me. READ MORE … https://bit.ly/4aOAXrJ

In our blog, Financial Benefits of Certification: Beyond the Gluten-Free Niche we talk about what certification really means for those with celiac disease and how it translates into financial sense for manufacturers. The Lifeline for the Celiac Community Gluten-free certification is a lifeline for the celiac community. Celiac disease isn’t just a food preference; it’s a serious autoimmune condition where ingesting gluten can trigger a range of harmful reactions. Reactions can include digestive issues to long-term health complications. Hence, the importance of gluten-free certification becomes crystal clear – it’s about safety, reliability, and trust. When a product bears that certified label, it signals a safe choice for those with celiac disease, alleviating the constant anxiety of accidental gluten exposure. Financial Benefits: Beyond the Gluten-Free Niche Beyond the essential aspect of consumer safety, gluten-free certification opens up financial benefits for manufacturers. The demand for gluten-free products has skyrocketed, with a growing audience ranging from gluten-sensitive individuals to health-conscious consumers making a lifestyle change. Read more: https://lnkd.in/gB3Ek8gj #glutenfreecertification #foodsafety #foodmanufacturing #celiaccommunity #glutenfreefoodprogram #gffoodprogram

September 13th is Celiac Awareness Day! Celiac disease is a chronic inflammatory disease of the small intestine that interferes with absorption of nutrients from food. People with Celiac can’t tolerate gluten, a protein found in wheat, rye, and barley. Gluten is most often found in foods but can be found in other everyday products such as medications, beauty products, or even toothpaste. Click the link below to learn more about Celiac disease and be able to recognize the signs and symptoms to keep your gut healthy - https://lnkd.in/g7NzYqgP #CeliacAwarenessDay #CeliacDisease #GlutenFree #AutoimmuneDisease #HealthyLiving #GutHealth #FoodIntolerance #InvisibleIllness

"FDA: May 10, 2024 Natural Sourcing International is initiating a voluntary recall of one lot of Great Value Organic Black Chia Seeds 32 oz. due to the potential presence of Salmonella that may be in some of the finished products. Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. While no adverse events associated with the products have been reported to date, products are being recalled out of an abundance of caution and because consumer safety is the company’s highest priority. Product was sent to Walmart for distribution nationwide via retail sales."

MICROBIOLOGY CASE STUDY 3 Food Poisoning Outbreak: During a family picnic, several members developed nausea, vomiting, and diarrhea within a few hours after eating potato salad. Stool cultures from the affected individuals grew gram-positive cocci in clusters. QUESTION: What is the most likely causative agent, and what are the key steps to prevent such outbreaks? #fypシ#science#highlight#laboratorylife#microbiology#CaseStudy#virals#clinicalresearch#medicaleducation#everyone

We had a great time and really good interactive sessions with our very talented groups of presenters. Yesterday we covered Biofilms, Viruses, Chemical Safety and a conversation about validating things that are difficult to validate. Today's presenters took a deep dive into dietary supplements, GMP issues, microbial testing and ATP, digitally managing data, hygienic design, and a rich discussion about "making the most of data to make better decisions". The candid screenshot below is from this afternoon's moderated session on "Making the Most of Data to Make Better Decisions: with panelists Carey Bourlett, Scott King, David Hatch, and Justin Larsen. 🎯 A Sneak Peek at Friday's Trivia: What did Justin say that made everyone laugh? 💡 It's not too late to sign up for the Dry Cleaning Workshop tomorrow or other parts of this event. Two days down and 3 to go!