Baked Crispy Tofu - [image: IMG_5447] I have to admit, while I have eaten tofu a number of times, I have never attempted to cook with it, or prepare it at home. In my mind I g...
3 weeks ago
Health Canada is of the position that at levels not exceeding 20 ppm of gluten as a result of cross-contamination, when Good Manufacturing Practices are followed, a claim suggesting the food is gluten-free would not pose a health risk to individuals with celiac disease and would meet the intent of B.24.018 of the FDR. This would be in keeping with the availability of validated methods (and their associated limitations, as outlined above), and would be consistent with the approach being taken internationally. -- Health CanadaThe same Health Canada article explains about labeling:
It is prohibited to label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, referred to in the definition "gluten" in subsection B.01.010.1(1). -- Health CanadaKinnikinnick Foods, industry experts to explain. They have been in the business way longer than I have known about this connection, and I feel that they have a firm grasp of the gluten free diet, manufacturing process and government regulations. They wrote a really good blog post providing their opinions and explaining the benefits of these new regulations and offering some areas of improvement. Check out the blog post titled Health Canada Releases New Guidelines for Gluten Free, for this great explanation.