Quote:
Originally Posted by GGG
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
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. |
Some people get sick on small amounts, even under the 20ppm. So having clear labeling is important, and I don't think you should be able to call anything gluten free if gluten is anywhere near it, I don't care if you test below 20ppm. Seeing "gluten free" on a label saves me from having to look at every ingredient. That label shouldn't be used lightly. I eat lots of stuff that isn't labeled gluten free, but has ingredients listed in a way I feel safe. Stick to that, it's not for the manufacturer to decide.