Third Party Certification of Gluten Free Foods | BIDMC of Boston

July 25, 2018

FAQ About Third Party Certification of Gluten-Free Foods

KEY POINTS:

Third party gluten-free certification is a process designed to ensure that strict gluten-free standards are met in the testing and production process of labeled foods, beverages or supplements.
Manufacturers can choose to hire a third-party to oversee and confirm the accuracy of their gluten-free processes and claims. This type of certification is voluntary.
There are several organizations in North America that certify foods as gluten-free, including Beyond Celiac, Canadian Celiac Association, Gluten Intolerance Group and the National Celiac Association.
These groups differ from one another in the criteria they use for certifying products.^1,2,3,4

Do these groups have different criteria from the FDA labeling rule for gluten-free foods?

Certifying criteria of some groups may be stricter than the FDA’s rules for labeling food gluten-free^1. Others may follow similar guidelines to the FDA. For example:

Beyond Celiac endorses the Gluten-Free Certification Program. Gluten-free products carrying the Beyond Celiac trademark should contain <20 parts per million (ppm) of gluten.¹

The Canadian Celiac Association endorses the Gluten-Free Certification Program. Gluten-free products carrying the Canadian Celiac Association trademark should contain <20ppm of gluten.²

Gluten-free products certified by the Gluten Intolerance Group should contain 10 ppm or less of gluten.³

Gluten-free products certified by the National Celiac Association should contain <5ppm of gluten.⁴

Are certified foods safer for me than other foods that are just labeled gluten-free? Which certification is best?

Foods with specialty certification may provide you with added confidence in the gluten-free foods you buy. However, this does not mean that foods that do not have certifications are unsafe to eat.
Foods certified by the Canadian Celiac Association, Gluten Intolerance Group or Beyond Celiac do not necessarily contain a higher proportion of gluten than foods certified by the National Celiac Association.
In addition, a food that is NOT certified by any organization does not necessarily contain a higher proportion of gluten than foods that are certified.⁵
Many labeled gluten-free products that do not have any specialty certification are testing below 5 ppm of gluten.⁵
In short, it is not necessary to limit yourself to only certified gluten-free foods.

What is the difference between a certification symbol and a symbol used by a company to indicate their particular product is gluten-free?

I read that some packages of naturally gluten-free grains and beans are contaminated with gluten. Is this true?

Unless they are labeled gluten-free, lentils and other legumes (chick peas, soybeans, etc.) are allowed by law to contain a certain percentage of foreign grain, including wheat, barley, and/or rye.
Wheat, barley, and rye have been appearing in some packages of naturally gluten-free grains, seeds, and legumes, including millet grain and dried lentils, per Gluten Free Watchdog, a gluten test reporting service. This cross-contact is likely occurring during harvest, storage, and transport. Unfortunately, gluten-containing grains have been found in some products labeled “gluten-free” as well as in some labeled “certified gluten-free.” Some of the food manufacturing plants are also dedicated gluten-free.⁵
Please read this article about one strategy to address the problem and Gluten Free Watchdog’s opinion.

How can I be sure the beans or grains I’m buying are safe?

Always buy naturally gluten-free grains labeled gluten-free (with the exception of plain rice). You may also choose to buy certified gluten-free grains.
Whether the lentils and other legumes you buy are labeled gluten-free or not, rinse canned ones thoroughly under running water. Pour dry legumes onto a cookie sheet, pick through them, and then rinse thoroughly under running water.⁶
Consider visiting Gluten Free Watchdog to stay updated on cross-contact and product testing.

References:

Beyond Celiac Gluten-Free Certification. Accessed July 23, 2018.
Canadian Celiac Association. Gluten-Free Certification Program. Accessed January 23, 2018.
Gluten Intolerance Group Gluten-Free Certification Organization. Accessed January 23, 2018.
National Celiac Association Gluten-Free Recognition Seal Program. Accessed January 23, 2018.
Gluten Free Watchdog. It isn’t just oats that have gluten cross-contact issues. June 7 2018. Accessed July 19, 2018.
Gluten Free Watchdog. General Product Warning: check your lentils including certified gluten-free lentils for foreign grain. December 13, 2016. Accessed July 19, 2018.

Revised July 25, 2018
Author: Melinda Dennis, MS, RDN, LD
Editors: Amy Keller, MS, RDN, LD and Rupa Mukherjee, MD
Original Authors: Tricia Thompson
Editors: Melinda Dennis, MS, RD, LDN and Daniel Leffler, MD, MS; 8-29-12