Producing safe food is non-negotiable. This is particularly true for gluten-free foods intended for the approximately 3.2 million Americans with celiac disease, for whom trace amounts of gluten can cause debilitating health problems.
For food manufacturers, ensuring that a product is gluten-free (GF) requires careful attention to the ingredients used to make the food, as well as the manufacturing environment in which it is made. As with any critical process, science and best practices play an important role in advancing knowledge about safe GF food manufacturing that will ultimately lead to successful results.