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