Gluten Free Certification


What is it?
Celiac disease is a permanent intolerance to gluten, a protein that is found in oats, wheat, spelled, kamut, barley, rye, spelt and triticale. In Italy it is estimated that 1 in every 100 people suffer from this food intolerance. People with celiac disease is estimated to be 600,000, but to date records suggest that just over 100,000 have been diagnosed. Each year there are 20,000 new diagnoses with an annual increase of about 20%.


How to cure it
At present, the only way to treat celiac disease, is to eliminate some of the most common foods, such as bread, pasta, biscuits and pizza from your diet. It is also very important to pay attention to the smallest traces of gluten on your plate. This requires a strong commitment to nutrition education as the assumption of gluten, also in small quantities, can cause several more or less serious consequences.


A diet without Gluten is the only therapy
A seriously followed, gluten-free diet is currently the only way to treat a person with celiac disease giving them a guaranteed state of health.


The certification
The Gluten Free certification certifies and guarantees the absence of gluten in the product, both in terms of raw materials and during the production process. The inspection of the raw materials is carried out by careful selection. The inspection of the production process is done with proper management and with a temporal separation or a physical separation of the activities of preparation that ensures the absence of gluten.


How to obtain certification

- Signing a certification contract with an accredited entity;

- Auditing the company to verify the state of production;

- Drafting the Production Regulations where production process is detailed and will be inspected and managed in order to obtain gluten-free products;

- Organizing a training meeting with staff;

- Assistance activities to verify the implementation of the Production Regulations;

- Evaluation and verification in the company by inspectors of the institution chosen;

- Release of the certificate by the body

About Ugo Stella

Sono un giornalista cui piacciono i punti di vista originali e un po' fuori dal coro, dove si possa trovare qualcosa di nuovo e stimolante. Attento alla tendenze di consumo, mi considero un foodie sempre alla ricerca di novità in campo alimentare, arrivino dalla produzione o dalla tradizione.

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