All But Gluten™ Plant Certification

All But Gluten™ products are free of gluten-containing grains and are produced in a dedicated gluten-free facility. They meet Health Canada’s regulations for gluten-free claims and are certified by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP). Every production run of our gluten-free products must test below 10 ppm of gluten. Health Canada’s requirements are less than 20ppm.

Health Canada has designed specific regulations to govern the use of the term gluten-free. This declaration relegates the food into a special category of “food for special dietary use”. A product making a gluten-free claim on the label must be specially processed or formulated and must contains less than 20 parts per million (ppm) of gluten. Health Canada has reviewed the most recent scientific evidence and found that levels of gluten below 20 ppm in gluten-free products are safe for those with celiac disease. All But Gluten™ follows an even more stringent standard. In all cases, our gluten-free products must test below 10 ppm of gluten.

Read more information about Canadian gluten-free regulations here.

The Canadian Celiac Association has recently developed a new gluten-free certification program (GFCP) where food manufacturers can enroll for a fee to go through the rigorous qualifying program. This includes detailed reporting, facility inspections, testing and annual third-party audits. Once approved they can use a special gluten-free mark (symbol) on the package produced in that facility, making it easier for consumers to determine the gluten-free status of a product.

To learn more about the GFCP see www.glutenfreecertification.ca

The GFCP mark on product packaging gives consumers an added level of assurance that the products they purchase have been manufactured in a facility that successfully passed the rigorous third-party audits verifying that their gluten-free management system consistently meets the requirements of the Gluten-Free Certification Program.

All But Gluten™ products have been produced in a dedicated facility certified by the Gluten-Free Certification Program (GFCP) and carry the mark on the front of the product package.

Yes, however the GFCP does not prescribe specific analytical testing policies and procedures. Routine testing protocols are developed and conducted by the facility based on the gluten contamination risk and integrated from the receiving of raw materials to finished end product.

We test products from every product run using more stringent standards than Health Canada requires. Every production run of our gluten-free products must test below 10 ppm of gluten versus Health Canada’s 20ppm. In addition, all incoming ingredients are tested and certified to be gluten-free. We also send our products to an outside lab to validate our own internal test results and ensure they are less than 10 ppm of gluten.

A “recognized facility” is a manufacturing facility producing gluten-free products that has been audited by an approved third-party auditor, and has met all of the requirements of the Gluten-Free Certification Program. All But Gluten™ products are baked in recognized facilities exclusively.

No. However, in non-dedicated facilities, gluten contamination must be controlled or eliminated by standard operating procedures that detail cleaning and testing protocols to verify that the facility can be safely used to produce gluten-free products.

Yes, All But Gluten™ products are manufactured in a dedicated gluten-free facility.

HACCP (Hazard Analysis and Critical Control Points) is a production control system for the food industry.

When a facility is HAACP certified, it means the facility has a food safety program that starts with the quality and suitability of ingredients, that proper storage and ingredient handling procedures are always followed, that employees are trained to observed Good Manufacturing Practices at all times, and that all potential hazards (physical, chemical, microbiological, and allergens) are identified, controlled and/or eliminated.