Archive | Ingredient Testing

Precautionary labeling and manufacturing facilities

Manufacturers and precautionary labeling: when good manufacturing practices aren’t enough

In the first installment of a two-part post on Precautionary Labeling, we examined the difficulties the average consumer faces in purchasing food for someone with allergen sensitivities. Studies revealed consumers have a relatively difficult time confidently selecting allergen-free products for members of their family. With no legal guidelines on how a manufacturer should label a […]

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Differing Opinions on Gluten Analysis Research

Recently an article was published in the American Journal of Nutrition detailing the gluten content of a variety of different gluten-free foods available for sale across several European countries. Reassuringly, the study found that the overwhelming majority of products available were not only below the Codex Alimentarius guidelines of 20ppm or less detectable gluten, but […]

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