Canada’s Gluten-Free Certification Program
The Gluten-Free Certification Program (GFCP) is the only voluntary certification program designed for manufacturers of gluten-free food, drug and pharmaceutical products. The Program is intended to differentiate products from the increasing clutter of gluten-free claims in today’s marketplace by using the Trusted Mark of Celiac Canada.
GFCP Program Benefits
•The GFCP uses a management system approach to systematically prevent failures, rather than to rely solely on end-product testing. This approach is preventative in nature and addresses all potential hazards, including gluten, as part of a manufacturers overall food safety and quality management system.
•The GFCP tests incoming ingredients, as well as in process and finished products
•The GFCP requires the use of qualified, trained and approved independent third-party auditors (not inspectors) to verify that manufacturers meet the Program’s requirements on an annual basis.
•The GFCP provides added assurance that the products carrying the mark are both safe and gluten-free
For information:
Visit: www.brcgs.com
Register your interest: www.brcgs.com/contact-us/register-your-interest/
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How to use this Dictionary
FOOD AND FOOD INGREDIENTS IN THIS DICTIONARY ARE DESIGNATED AS FOLLOWS:
ALLOWED
NOT ALLOWED
CHECK LABEL
GLUTEN-FREE CLAIM
This item is gluten-free
This item contains gluten
This item may contain gluten. Read the ingredient list and product label for any gluten-containing ingredients (barley, rye, oats, wheat)
These items are at high risk of cross contact. Therefore, it is recommended that you purchase with a GF claim.
NOTE: A ‘CHECK LABEL’ in the text indicates that a food or ingredient may or may not contain gluten, e.g., baking powder contains starch, which may or may not be wheat starch. If it is not clear if a CHECK LABEL ingredient contains gluten avoid purchasing the product.
Where the ‘CHECK LABEL’ appears, read the description very carefully & check the ingredient list for any gluten-containing ingredients (barley, rye, oats, wheat).
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Ingredients Derived from Grains and Starches
Some food ingredients can be derived from a variety of grain sources such as corn, potato, rice or wheat. Examples of such ingredients are “hydrolyzed proteins” or “modified starch”. The new Canadian labelling regulations require identification of the source of the ingredient to be included in the ingredient list. For example, hydrolyzed soy protein or modified corn starch.
Some wheat-based ingredients may be considered safe on the gluten-free diet, e.g. gluten-free wheat starch. The safety of these types of ingredients on the gluten-free diet are based on rigorous studies, including scientific (lab) and clinical (patient) data. Assessment of acceptability of such ingredients in gluten-free foods is based on the following criteria:
•the effect of processing on the protein content of the food ingredient in question
•the concentration of the food ingredient in the food product
•how much of the food containing the ingredient in question is consumed daily
Gluten is a group of proteins. In gluten-free food products that are made from a gluten-containing source, like gluten-free wheat starch, the ingredient has been highly processed during manufacturing and there is trace gluten in the final product. Examples of other such ingredients includes wheat maltodextrin and wheat glucose syrup.
Naturally Gluten-Free Foods and Beverages
There are many categories of foods and beverages that do not have any gluten-containing ingredients declared in the list of ingredients or in a “Contains” statement. Many of these products are safe for individuals with gluten-related disorders. However, there are some items that have a higher risk of cross-contact with gluten-containing ingredients.
Grains, Pulses and Flours made from Grains and Pulses
Naturally gluten-free grains (e.g., amaranth, buckwheat, corn, millet, oats, quinoa, sorghum, teff), pulses (dried beans, peas and lentils) and flours made from these grains and pulses may have been in contact with wheat, rye and/or barley during seeding, harvest, storage, transportation, processing and/or packaging. This means they are at risk of being contaminated with gluten-containing ingredients and would not be safe for individuals with celiac disease. Therefore, it is recommended to purchase these items with a gluten-free claim.
Flax and Hemp Seeds
Flax and hemp seeds are naturally gluten free. However, they may have been grown on land where wheat, rye or barley had previously been grown and harvested. Also, flax and hemp seeds may be transported with and/or processed in a facility that handles gluten-containing grains. It is recommended to purchase flax and hemp seeds with a “gluten-free” claim.
For further information, contact the Celiac Canada Client Support Desk: Phone: 905-507-6208 ext. 224 or 1-800-363-7296
Email: info@celiac.ca
Visit our website: www.celiac.ca
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Foods and Food Ingredients
A
ACACIA GUM (GUM ACACIA, GUM ARABIC)
ALLOWED
A gum from trees of the Acacia species, used as a texture modifying agent.
ACTIVE BACTERIAL CULTURES CHECK LABEL
Lactic acid producing bacteria used in fermented dairy products e.g., yogurt. They are grown on different types of agar, and include Lactobacillus acidophilus, Lactobacillus bifidus and Streptococcus thermophilus. If made with barley, it is not gluten free. Check label.
ADDITIVES ALLOWED
See APPENDIX.
ADLAY (JOB’ S TEARS) ALLOWED
See JOB’S TEARS.
AGAR (AGAR AGAR) ALLOWED
A gelatinous extract from certain algae, used as a texture modifying agent.
ALANT STARCH (DHALIN) ALLOWED
See INULIN.
ALE (BEER, LAGER, PORTER, STOUT) NOT ALLOWED
See BEER.
ALFALFA SPROUTS ALLOWED
Sprouted seeds (Medicago sativa) of a member of the legume family.
ALGIN (ALGINIC ACID) ALLOWED
A gum obtained from a brown marine algae (Macrocystis pyrifera). Used as a texture modifying agent.
ALPHA-TOCOPHEROL ACETATE ALLOWED
A fat-soluble vitamin, also known as Vitamin E, which is found in vegetable oils, egg yolk, nuts, etc.
AMARANTH
GLUTEN-FREE CLAIM
A starchy seed of the Amaranthaceae family. Sold as seed, flour or cereal. May also refer to a red food color, which is allowed. Requires GF claim.
ANNATTO ALLOWED
A yellowish to reddish-orange color obtained from the seed coating of the tree (Bixa orellanna). It is often used to color sausage casings, margarine, shortening, and cheese.
ARROWROOT
GLUTEN-FREE CLAIM
A starchy flour from the roots of a plant species (Maranta arundinacea) native to the West Indies.
ARROWROOT BISCUIT NOT ALLOWED
Biscuits made with wheat flour and arrowroot flour.
ARTIFICIAL FLAVOR ALLOWED
See FLAVOR.
ASAFOETIDA CHECK LABEL
A perennial plant (Ferula assafoetida) used as a spice in South Asian cuisine. The most commonly available form is a seasoning blend of a fine powder containing 30% asafoetida, along with rice or wheat flour and gum arabic.
ASCORBIC ACID ALLOWED
A water-soluble vitamin, also known as Vitamin C, naturally found in citrus fruits and other fruits and vegetables. It is used as a preservative in foods.
ASPARTAME ALLOWED
An artificial sweetener about 200 times as sweet as sugar.
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