Gluten is a protein that naturally occurs in wheat, rye, barley, and triticale (a rye–barley hybrid). Other gluten-containing grains include wheat berries, spelt, durum, emmer, semolina, farina, farro, graham, khorasan wheat, and einkorn. Although oats are naturally gluten-free, they are often contaminated by harvesting equipment or processing facilities that also handle gluten-containing grains. Certification only permits oats grown and produced under a gluten-free purity protocol.
In August 2013 the U.S. Food and Drug Administration (FDA) issued a final rule defining “gluten-free” for foods and beverages, including packaged foods, dietary supplements, fruits and vegetables, eggs, and fish. In August 2020 the FDA published a final rule on the labelling of fermented and hydrolysed foods such as yoghurt, sauerkraut, pickles, cheese, green olives, beers and wines regulated by the FDA, as well as hydrolysed vegetable proteins used to enhance flavour or texture in processed foods such as soups, sauces, and seasonings.
To qualify for a “gluten-free” claim on labels, the rule states—among other requirements—that a food must contain less than 20 ppm (parts per million) of gluten. The rule also covers statements such as “no gluten”, “free of gluten”, and “without gluten”.
Gluten free certification is a voluntary process through which a product, ingredient, or food service is recognised as meeting gluten-free standards. Certification involves testing to verify that a product is free from gluten-containing ingredients—or other ingredients that trigger reactions—at levels generally regarded as safe for people with coeliac disease and other gluten-related conditions, together with compliance with defined production practices and sourcing standards.
There are many advantages to securing gluten free certification. Certification standards meet the governmental rules for gluten-free labelling in the United States, Canada, and other international authorities, enabling the use of independent third-party certification claims. This immediately increases consumer confidence because an independent body has reviewed the production processes and confirms the legitimacy of the manufacturer’s gluten-free controls. Gluten free certification also helps companies bring new products to market quickly, expanding sales opportunities.
Requirements differ depending on the third-party gluten-free standard selected by a producer or food service provider. In general, a gluten free certification standard requires the product to be manufactured, sourced, and labelled according to rigorous gluten-free quality criteria that meet or exceed the governmental labelling rules in the markets where the product is produced and sold.
Step 1: Request and return the certification form
Before certification, you will receive forms to complete and return via email, including:
Step 2: Test your products to confirm less than 5 ppm of gluten
Each licensed product must be tested to confirm it contains less than 5 ppm (parts per million) of gluten. Testing is performed either by sending a sample of each product to a third-party laboratory or by using in-house gluten testing kits that are sensitive enough to detect levels down to 5 ppm.
Step 3: 12Cert certification assessment
The certification decision is based on evaluating a facility’s gluten-free production practices and its overall ability to comply with the requirements outlined in the applicable standards.