Exciting things are happening at GIG. Learn about our events, activities, and where we are making news.

 

Reading labels in the grocery aisle

How to Save Money Going Gluten-Free

Some gluten-free foods can be pricey. Keep your grocery bill stable by focusing on fresh produce and inexpensive staples.

GIG recently conducted its own survey and found that 78% of people said that the cost of gluten-free foods is the greatest challenge they face. “However, there are ways to keep the costs down. GIG is preparing to launch a new initiative to address food insecurity in the gluten-free community,” O’Rourke says.

October 19, 2021: Getting a Celiac Disease or Gluten Sensitivity Diagnosis

On Tuesday, October 19 at 5:00 pm PT/8:00 pm ET, we’ll hear from a functional nutritionist, a naturopath, and a gastroenterologist and get their perspectives on the process of getting diagnosed with celiac disease and gluten sensitivity. This GIG Virtual Learning Event will demystify what it takes to get diagnosed and what happens in order to get properly diagnosed.

NASN logo

How to Recognize Gluten Sensitivity in Children at Virtual NASN2021

The Gluten Intolerance Group (GIG)’s education coordinator, Lola O’Rourke, MS, RDN, presented Celiac Disease and Gluten Sensitivity in School-age Kids: Symptoms, Prevalence and Support Resources at the National Association of School Nurses (NASN) virtual conference, an annual event that brings together school nurses and others in the school community. O’Rourke discussed the importance of recognizing possible signs of gluten sensitivity in children. Those who registered for the event will have access to O’Rourke’s presentation until Thursday, September 23, 2021.

May 26, 2021: Celiac Disease: Getting the Supports You Need – A Live Virtual Event

Celiac disease is a genetic autoimmune disease where consuming gluten results in a damaging, inflammatory autoimmune reaction that affects the intestine and virtually any other part of the body. Celiac Disease affects 1 in 100 people worldwide – yet approximately 50% do not know they have this autoimmune disease. Help us spread awareness during Celiac Awareness Month!

Celiac Awareness Month

It’s Celiac Awareness Month!

Celiac disease is a genetic autoimmune disease where consuming gluten results in a damaging, inflammatory autoimmune reaction that affects the intestine and virtually any other part of the body. Celiac Disease affects 1 in 100 people worldwide – yet approximately 50% do not know they have this autoimmune disease. Help us spread awareness during Celiac Awareness Month!

GIG and Cutting Costs for Celiacs

Partnership Between GIG and Cutting Costs for Celiacs

We are excited to announce a partnership between GIG and Cutting Costs for Celiacs, a nonprofit organization that helps families below the poverty line afford gluten-free food. Cutting Costs for Celiacs was founded in 2013 to serve Milwaukee County, Wisconsin. The partnership with GIG will make it possible to expand the vision of the local organization’s founder, Lexie Van Den Heuvel. 

Food and Drug Administration logo

NEW FDA RULE ON GLUTEN-FREE LABELING

The FDA has issued a final rule on gluten-free labeling of fermented, hydrolyzed or distilled foods. This will affect gluten-free labeling on products such as soy sauce, yogurt, sauerkraut, pickles, cheese, green olives, hydrolyzed proteins used as flavor enhancers, and beers regulate d by the FDA (which are those made from gluten-free grains).

The main points of this ruling are in line with GFCO’s own policies for certifying fermented, hydrolyzed and distilled products, and include:

  • Any product labeled gluten-free that is fermented or hydrolyzed during processing must be made from starting materials that are gluten-free.
  • Distilled products made from gluten grains may be labeled gluten-free, as long as testing can demonstrate that the distillation process was effective at removing residual proteins to a level below the gluten-free labeling threshold (20 ppm for the FDA, and 10 ppm for GFCO).

This ruling was essential because the most common gluten testing methods are ineffective at detecting gluten in fermented or hydrolyzed products. This will help to ensure that all fermented and hydrolyzed products labeled gluten-free have either started with gluten-free raw materials, or have been distilled to remove any remaining proteins.

GFFS old logo to new

Gluten Intolerance Group Rebrands GFFS Gluten-free Restaurant and Foodservice Safety Program as Validated Gluten Free Safe Spots

AUBURN, Wash. (August 12, 2020)—The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services, is enhancing the branding of its Gluten-Free Food Service (GFFS). GFFS, which audits and validates restaurants and food businesses that serve gluten-free food, is launching a newly designed logo and signage that designates establishments as “Validated Gluten Free Safe Spots.” The new and easily identifiable Safe Spots logo and signage, which establishments can display at locations, on menus and on their websites, is designed to give gluten-free consumers a simple way to ensure they will receive gluten-free food that meets the nonprofit GFFS’s rigorous standards and expectations for safety. Additionally, GFFS has launched a new website that features a locator map to help gluten-free consumers conveniently search for validated Safe Spots.

 

Logos of Gluten Free Organizations

Temporary label requirement changes by FDA may impact the status of gluten-free food

In response to the COVID-19 pandemic, the FDA is allowing manufacturers to make minor changes in packaged food ingredients without updating ingredient lists to reflect these changes. A letter submitted to the FDA, which GIG has co-signed with Gluten-Free Watch Dog, National Celiac Association, Beyond Celiac, Society for the Study of Celiac Disease, and the Celiac Community Foundation of Northern California, expresses our concerns as a community.

Introducing the GFCO Global Certification Mark

GIG is thrilled to announce that the GFCO gluten-free certification mark is getting a new look! Coming soon to a package near you.

Introducing GIG's GF Community Network!

The gluten-free community is strong, powerful—and in our opinion, in need of greater unity. As a guiding force in the gluten-free community, the Gluten Intolerance Group is developing this network to work together for information-sharing, to build comradery, and powerful team efforts. We are stronger together. Is your interest piqued? Let’s dive in. 

Shopping in a grocery store aisle

Growing Recognition of the Value of Gluten-free Certification Leads to 103 Products from 21 Brands

AUBURN, Wash. (Jan. 2020)—In the last two months of 2019, a wide variety of desserts, spreads, beverages, breads, sauces and snacks were certified gluten-free by Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO), one of the world’s leading gluten-free certification programs. Through the months of November and December, GFCO certified 103 products from 21 brands. Products carrying the GF logo represent the unmatched reliability for meeting strict gluten-free standards due to GFCO’s stringent desk audits of ingredients and suppliers with regular on-site inspections and monitoring of test results to ensure standards are met. GFCO’s GF logo stands for independent verification of quality, integrity and purity of products.

Holiday coffee

Year End Appeals

This year, we’re embracing change. We decided to use our Giving Tuesday not as a request to donors, but as a way to show appreciation and give back for all that you’ve done to keep us strong for the good of the community. We gave 50 GIG reward bags to the first 50 new GIG members who register on the gluten.org website. Now as we approach the end of 2019, we are asking for your continued support in pursuing new opportunities that will empower our community entering a new decade. Your contributions this year will grant us the ability to do additional food safety research and continue the growth of our food service programs. We want to continue our outreach to kids and their families by providing more scholarships for gluten-free camps and bring in the best doctors, dietitians, and chefs to speak at our Gluten-Free Teen Summit this June.

Orlando Florida skyline

Generation GF Teen Summit 2021

We are excited to announce the return of the Generation GF Teen Summit to Orlando, FL in 2021! The site will be the Hilton Disney Springs and event dates are from Jul 14-17, 2021.

The goal of the Generation GF Teen Summit is to provide the platform and resources for our gluten-free teens and young adults to discuss topics that are relevant to them, as they go through the every day challenges of being a teenager following a restricted diet.

Talking on mobile device

Generation GF Teen Mentor Project

CALLING ALL GLUTEN-FREE TEENS--BIG NEWS! Announcing the launch of our GLUTEN-FREE TEEN MENTOR PROJECT coming in 2020! Are you a teen interested in mentoring other kids and teens about living gluten-free? Do you love talking to and helping others? Looking for a volunteering opportunity? If the answer is yes, fill out our form. A huge shout out to Jones Dairy Farm for sponsoring this exciting new initiative! Are you interested in being mentored? Fill out this form.

Reading labels in the grocery aisle

More Gluten-Free Trendy Flavors: 123 Food and Drink Products Receive Certification from Gluten Intolerance Group’s GFCO Program in September and October

AUBURN, Wash. (11/2019)—During this fall, a wide variety of snacks, proteins and drink mixes with trendy flavors, from blood orange to pumpkin spice, were officially certified as gluten-free by the Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO). From September through October, GFCO certified 123 products from 15 brands. More leading food manufacturers continue to commit to providing safe foods for those following a gluten-free diet through offering high-quality, reliable gluten-free products. GFCO’s stringent review process includes plant audits, equipment testing, risk assessment and product testing in the plant and at the point of purchase.