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Originally Posted by Fuzz
Oh, one of those "it's so low it doesn't count!". No, if it has gluten as an ingredient, it isn't safe for celiacs. That's irrepressible as a manufacturer to do that, and am not even sure they are permitted to call it GF.
https://www.toffifee.ca/en/about-toffifee/ |
This begets the question of what does Gluten free mean. In Canada it usually means a Gluten free supply chain so I am surprised that toffefae can get away with calling it gluten free. (Why cheerios are GF in the US and Canada)
Doing a little digging
https://www.canada.ca/en/health-cana...claims.html#a2
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Based on the enhanced labelling regulations for allergens and gluten sources, any intentionally added gluten sources, even at low levels (e.g. wheat flour as a component in a seasoning mixture which makes up a small proportion of the final food), must be declared either in the list of ingredients or in a "Contains" statement. In these cases, a gluten-free claim would be considered false and misleading." If, however, a manufacturer using a cereal-derived ingredient includes additional processing steps which are demonstrated to be effective in removing gluten, then the food may be represented as gluten-free.
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So because the glucose syrup has been processed into the product that reliably contains less than 20ppm gluten that product can be added to another product and be called gluten free. However because that product has been derived from wheat it has to show up on the labeling. I support the science based approach of ensuring exposure to gluten is less than 10mg per day rather than the though shall not have any product that could have been contaminated ever approach.