03 Aug 2022

The Natural View: Gluten Intolerance Group Leadership Spotlight

In this special leadership series, we’re getting to know industry veterans and changemakers. Cynthia Kelly, CEO of the Gluten Intolerance Group (GIG), and Channon Quinn, COO of GIG and Executive Director of GIG Cares, share the organization’s mission, milestones, and more!

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07 Jul 2022

Best Practices for Sourcing Gluten-free Oats when Supply is Limited

As COVID restrictions start to lift, life is returning to a semblance of normal for food manufacturers. However, ongoing problems sourcing ingredients and rising prices continue to impact production, particularly for manufacturers of products that require gluten-free oats. Reasons for the current oat shortage are varied, but drought tops the list. Due in large part to climate change, the areas of the U.S. that grow oats are hotter and drier in recent years, leading to drought conditions that have reduced the output of oat crops by about half. A grasshopper infestation has further reduced supply, and the oats that remain are of lower quality.

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10 Dec 2021

How to entice consumers to try your gluten-free products with transparent labeling

Once restricted to a few shelves at your neighborhood grocery store, gluten-free foods have come a long way in the last 10-15 years. But consumers still face challenges in finding gluten-free products they can trust. Packaging that includes certification marks is one way to tell at a glance whether a product meets standards for gluten-free food handling and packaging, but not every manufacturer pursues this type of validation. In many cases, the consumer must conduct their own research to determine whether a gluten-free product is truly safe to eat.

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16 Aug 2021

Gluten-Free: What Restaurants Need to Know

As restaurants start to recover, what should they consider about gluten-free options as many might have made or are making menu changes?
As restaurants recover and are making menu changes, it is a great time to add or expand gluten-free options. The best place to start is to first determine what is on the menu that is gluten-free. If there are popular gluten-free items enjoyed by patrons, then those should be highlighted by a gluten-free symbol. A simple no-wheat symbol or a “GF” are great ways to emphasize gluten-free menu items.

A general rule of thumb for restaurants is 20% of all entrees should be gluten-free. If there are only 10 entrees, then you only need to offer two gluten-free options. If you have a larger menu, and you have 20 items, it might benefit you to have at least four gluten-free dishes to offer. If you offer appetizers and desserts, make sure that at least one appetizer and one dessert is gluten-free.

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28 May 2021

Beverage Master Magazine

Craft Gluten-Free Beers and Spirits That Will Win Fans For All Occasions

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29 Apr 2021

Ingrained Insights Podcast

Gluten-free product certification, gluten-free product and category trends, beginning gluten-free product development

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30 Mar 2021

Gluten-Free Products: What You Need to Know about International Requirements

Throughout the last 10 years, international demand for gluten-free products has grown significantly. Yet for many manufactures outside of the U.S., meeting international requirements can be confusing and challenging. As our GFCO mark expands into international markets, working together and alongside local distributors can help clarify the requirements. To read more on this topic, written by Laura Allred and Jeanne Reid from GIG.

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11 Feb 2021

How FDA Labeling Requirements Will Impact Gluten-Free Products in 2021

If 2020 was the year of supply chain uncertainty due to COVID-19, 2021 may well be the year that transparency in food labeling takes center stage, particularly for gluten-free products.

Even in the best of times, food labeling is subject to regulatory changes, but last year was notable for two FDA rulings that product developers should keep an eye on in this new year. For the gluten-free community, these rule changes are a mixed bag. While the FDA has tightened restrictions on labeling fermented/hydrolyzed products gluten-free, the agency also has released a temporary rule that relaxes requirements for noting substitutions on ingredient lists, giving celiac groups cause for concern.

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16 Oct 2020

Gluten-free products offer healthy growth opportunities

This year, the worldwide outbreak of COVID-19 tends to overshadow the fact that May is Celiac Awareness Month. However, both trigger a renewed focus on healthy living. For those with celiac disease or gluten sensitivity, concerns about food ingredients and the availability of gluten-free foods are day-to-day issues. Currently, with restrictions on restaurants and “stay at home” mandates, it’s especially important to find appealing take-out foods and prepackaged snacks that everyone in the household can enjoy.

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27 Aug 2020

GFCO Guidance on the FDA Final Rule: Food Labeling; Gluten-Free labeling of Fermented or Hydrolyzed Foods

On August 13, 2020, the FDA released its Final Rule on gluten-free labeling of products that are fermented or hydrolyzed. The rule has an effective date of October 13, 2020.
The FDA Final Rule contains two major policies, both of which are in line with GFCO’s current requirements for certification.

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09 Jul 2020

Earning consumer trust with transparent labels for gluten-free products

For members of the gluten-free community, trust in their favorite products is of paramount importance. Because even miniscule amounts of gluten can cause serious health problems for people with celiac disease, transparency in food labeling is especially critical. Food labels with gluten-free marks and certification logos function as a kind of shorthand, inspiring confidence that these products meet thresholds established by the FDA or individual certifying organizations.

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24 Jun 2020

Gluten-Free Certification Organization Mark Gets Update

The Gluten Intolerance Group (GIG), a certifier of gluten-free products and food services, is rebranding the Gluten-Free Certification Organization (GFCO) mark in a move to support its growing presence in international markets.

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24 Jun 2020

Gluten Intolerance Group Supports Gluten Intolerant Frontline Workers

Auburn, WA–Gluten Intolerance Group has launched Giving Back to Our Gluten-Free Heroes, a campaign to support frontline workers required to be on a gluten-free diet, according to a press release.

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24 Jun 2020

Food Manufacturers Focus on Ingredient Origin, Processing to Ensure Gluten-free Status

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.

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24 Jun 2020

7 Ways to Evaluate the Quality of Gluten-free Certifications

Take a trip down the health food aisle of most grocery stores and you’re sure to find products labeled as certified gluten-free. What you may not realize is that there’s a world of difference in the meaning behind those product labels. The Gluten Intolerance Group (GIG) regularly gets questions from consumers and manufacturers wanting to know what to look for in a gluten-free certification. This knowledge is essential because the quality and approach to certification vary widely and the consequences of contamination can be devastating for consumers and food manufacturers alike.

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16 Jun 2020

The Gluten-free Symbol is Getting a Bolder Look

The familiar gluten-free "GF" symbol is getting an update to make it crystal clear to consumers in global markets that the product has been certified as containing none of that gooey, intolerance-causing protein.

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17 Feb 2020

Earn Lasting Loyalty from College Students by Offering Gluten-free Options

Each fall, the start of school transforms sleepy college towns into swirling meccas of activity as returning students and incoming freshmen converge on campuses and surrounding neighborhoods. For the quick-service restaurants that cater to these students, this annual rite of passage is a welcome end to the slow offseason and an opportunity to win new business.

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22 Dec 2019

Cornering the Gluten-Free Pizza Market

Are you considering adding gluten-free pizza to your menu? Already offering gluten alternatives but wondering if you’re serving everything correctly? If a diner with celiac disease sent a salad with croutons back to the kitchen, would your staff know what to do? Questions like these are common for restaurants who want in on the growing gluten-free market but aren’t sure how to safely prepare and serve dishes without gluten.

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17 Dec 2019

Food Safety Is Playing a Key Role in the Evolving Gluten-free Market

After the U.S. Food and Drug Administration (FDA) passed a rule establishing standards for labeling gluten-free foods in 2013, studies found sales of gluten-free products increased 136 percent from 2013 to 2015. Inspired by those advocating gluten-free diets for better health, many consumers joined the already existing community of those who must eat gluten-free out of medical necessity.

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22 Nov 2019

Considerations for Gluten-Free Product Lines

Consumers are busier than ever, particularly millennials who want healthy, grab-and-go options, and consumer tastes have evolved. According to a market analysis by food manufacturer Vixxio, 32% of convenience store consumers want healthier options and 60% say they are more likely to patronize stores that offer healthy, pre-packaged soups and sandwiches and more fruits and vegetables. 

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01 Nov 2019

4 Tips for Serving a Gluten-Free Holiday Menu

As October gives way to November and peppermint mochas replace pumpkin spice lattes, the holiday season gets into full swing. This is the time of year when thoughts turn to favorite seasonal dishes and meals with loved ones. However, people with celiac disease and other forms of gluten sensitivity often struggle to find gluten-free dishes that serve up festive holiday flavors, particularly at Thanksgiving when pies, dressing, and gravy thickened with flour rule the day.

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09 Oct 2019

Gluten-Free Dining Comes of Age: Meeting Demand in a Changing Market

When the FDA released its standard for gluten-free food products in 2013, it ushered in a golden age for gluten-free eating. Consumers looking to lose weight or emulate their favorite celebrity adopted the diet as a lifestyle choice, joining the more than three million Americans who eat gluten-free out of medical necessity.

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01 Oct 2019

How to Keep Your Gluten-Free Pizza Truly Gluten-Free

From its Neopolitan origins, pizza has become a true slice of Americana, offering friends and family a chance to share savory pies topped with sauce, cheese and a head-spinning array of toppings. While traditional pies feature unleavened wheat, more pizzerias are offering gluten-free pizza options to meet growing demand. According to one estimate, approximately 3.1 million Americans have cut gluten from their diet out of medical necessity or as part of a healthy lifestyle.

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12 Sep 2019

The Future of the Gluten-Free Market: Great Tasting Products with Higher Standards

Every year, those in the world of natural products gather in Anaheim, Calif., for the largest expo in the natural foods industry. Drawing more than 80,000 people, Expo West provides companies the opportunity to showcase their products to buyers, distributors, influencers and the general natural product community. Each year, the Gluten Intolerance Group’s (GIG) Gluten-Free Certification Organization (GFCO) has a front-row seat to all of the excitement from our booth on the main expo floor.

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01 Aug 2019

How to Deliver a Safe Gluten-Free Dining Experience

Finding experienced, talented restaurant staff is a tall order in the best of times, but today’s tight job market makes finding reliable help particularly challenging. For restaurants that offer gluten-free dishes—an important option in Italian concepts especially—high turnover and vacancies can place added pressure on management, who must ensure that even inexperienced employees follow safe food-handling procedures.

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15 Jul 2019

Generation GF: Calling All Gluten-Free Kids (and Parents)

Have you heard of Generation GF? Generation GF, a program of the Gluten Intolerance Group (GIG), is designed to build confidence in kids, teens and young adults, and help develop them into the future leaders of our gluten-free community.

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01 Jun 2019

Improving Quality: The Future of the Gluten-Free Market: Great Tasting Products with Higher Standards

Every year, those in the world of natural products gather in Anaheim, Calif., for the largest expo in the natural foods industry. Drawing more than 80,000 people, Expo West provides companies the opportunity to showcase their products to buyers, distributors, influencers and the general natural product community. Each year, the Gluten Intolerance Group’s (GIG) Gluten-Free Certification Organization (GFCO) has a front-row seat to all of the excitement from our booth on the main expo floor.

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19 Feb 2019

Formula for Success: The Many Benefits of Gluten-Free Certification

When it comes to food and beverage products, gluten-free is big business, and demand is growing. The global gluten-free products market is expected to reach $33.05 billion by 2025, according to a report by Grand View Research Inc. The expected growth is on account of rising incidences of celiac disease and diabetes, as well as obesity across the developed economies, according to the report. Clearly, going gluten-free is more than a passing trend. For food and beverage manufacturers, the gluten-free market offers a golden opportunity to grow business by meeting the needs of consumers with special diets.

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02 Jan 2019

Offering Gluten-free Options – A Differentiator for Senior Living Communities

With dining listed as one of the most important experiences for older adults living in senior living communities, paying close attention to dietary restrictions often can be a differentiator when it comes to potential residents and families choosing a community that best meets the needs of the older adult.

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06 Nov 2018

Sanitization and Gluten-Free Dining: Fact versus Fiction

Given the fact approximately 1 percent of the U.S. population has been diagnosed with celiac disease and up to 6 percent of Americans have some form of gluten sensitivity, the demand for gluten-free dining options has never been higher. 

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10 Aug 2018

Gluten-Free Dining: A Smart Choice for College Communities

Living with celiac disease and other forms of gluten sensitivity can be difficult for teens and college students. A simple activity like ordering a pizza with friends is fraught with peril and can even create conflict with peers.

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03 Jul 2018

Ensuring the Safety of Gluten-Free Menu Items with Written Documentation

While standards such as Hazard Analysis and Critical Control Points as well as local and state regulations outline the procedures for safe food handling for restaurants and other foodservice establishments, these standards do not include guidance for producing the gluten-free food offerings that appear on restaurant menus.

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01 Jun 2018

When Allergy and Gluten-Free Assertions Collide

The labels on seemingly gluten-free food products in retail stores can be contradictory or confusing. For example, a package may state it is gluten-free and also include the statement “Contains wheat.” 

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26 Apr 2018

The Rising Demand for Safe Gluten-free Products

For many years, people thought that gluten sensitivity had to be related to celiac disease. If celiac disease was ruled out, there was no reason to go gluten-free. However, over the years, that perception has changed.

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27 Mar 2018

The Importance of Documenting Your Restaurant’s Gluten-Free Practices and Procedures

It’s simply a fact that restaurants are busy places. Getting good food out and serving customers promptly and attentively is the recipe for success, whether your establishment is a large franchise chain or a single location restaurant.

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20 Feb 2018

Study Provides Industry Guidance in Determining the Safety of Oats and other Grains

The Gluten Intolerance Group’s Gluten Free Certification Organization (GFCO) has published a study titled “The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses and Legumes” in a special section of the Journal of AOAC International, focusing on food allergens and gluten.

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31 Jan 2018

New Study by Gluten Intolerance Group Provides Guidance on Determining the Safety of Whole Grains for Gluten-Free Market

The unintended presence of gluten-containing grains (GCGs) in cereals, beans, pulses, legumes and seeds presents a major risk for manufacturers and consumers of gluten-free foods. Gluten-free grains, seeds, pulses, beans and legumes can share many steps of the supply chain with GCGs, including being grown in the same fields, harvested with the same equipment, transported on the same vehicles, stored in the same facilities and processed in the same mills.

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22 Sep 2022

GIG Showcases the Benefits of Gluten-free Certification for Natural Products at Expo East 2022

AUBURN, Wash. (September 22, 2022)—The Gluten Intolerance Group (GIG), one of the largest nonprofit gluten-free advocacy organizations, will be at Natural Products Expo East showcasing its Gluten-Free Certification Organization (GFCO) program, a leading gluten-free certification program with more than 60,000 products certified worldwide. The tradeshow, being held September 28 – October 1 at the Pennsylvania Read More

29 Dec 2021

Demand for Gluten-free Certification Continues to Rise

Demand for Gluten-free Certification Continues to Rise Gluten Intolerance Group’s GFCO Program Certifies 2,045 Products in 2021   AUBURN, Wash. (January 4, 2022)—Throughout 2021, Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO), one of the world’s leading gluten-free certification programs, certified 2,045 products from 171 brands, helping consumer packaged goods manufacturers meet the growing demand for Read More

11 Mar 2021

GFCO Program Wraps Up Strong Year with 1,026 Gluten-Free Product Certifications

AUBURN, Wash. (March 9, 2021)— In 2020, a multitude of snacks, desserts, beverages, sauces and bread were certified gluten-free by Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO). The recognition of the need to build consumer trust and serve certified gluten-free products grew in 2020, leading to GFCO certifying 1,026 products from 107 brands. GFCO’s newly Read More

03 Mar 2021

The Value of Gluten-Free Certification at Spark Change

  Gluten Intolerance Group to Speak on the Value of Gluten-Free Certification at Spark Change from Natural Products Expo Virtual   AUBURN, Wash. (March 3, 2021)—The nonprofit Gluten Intolerance Group (GIG)’s Gluten-Free Certification Organization (GFCO) will be giving a short live presentation, “Gluten-Free Certification Matters by GFCO,” at Spark Change: Spark Brand Success, a Natural Read More

11 May 2020

Gluten-free Consumers Continue to Seek Independently Verified Gluten-free Products

   Gluten Intolerance Group’s GFCO Program Certifies 273 Products and 23 Brands From January through April   AUBURN, Wash. (May, 2020)—From pasta to sauces, dessert to popcorn and more, in the months of January through April, Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO), one of the world’s leading gluten-free certification programs, certified 273 products from Read More

04 Mar 2020

Gluten Intolerance Group Announces the Rebranding of the Gluten-Free Certification Organization (GFCO) Mark to Support Global Expansion

AUBURN, Wash. (March 4, 2020)—The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services, announced it is rebranding the Gluten-Free Certification Organization (GFCO) mark to support its expanding presence in international markets. To date, over 60,000 products from 51 countries have earned GFCO certification. The GFCO certification program Read More

25 Feb 2020

Growing Recognition of the Value of Gluten-free Certification Leads to 103 Products from 21 Brands Receiving Certification from Gluten Intolerance Group’s GFCO Program in November and December

AUBURN, Wash. (Jan. 2020)—In the last two months of 2019, a wide variety of desserts, spreads, beverages, breads, sauces and snacks were certified gluten-free by Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO), one of the world’s leading gluten-free certification programs. Through the months of November and December, GFCO certified 103 products from 21 brands. Products carrying the GF Read More

25 Nov 2019


from Gluten Intolerance Group’s GFCO Program in September and October   AUBURN, Wash. (Nov. 2019)—During this fall, a wide variety of snacks, proteins and drink mixes with trendy flavors, from blood orange to pumpkin spice, were officially certified as gluten-free by the Gluten Intolerance Group’s Gluten-Free Certification Organization (GFCO). From September through October, GFCO certified 123 products from 15 Read More

16 Jul 2019


Growing Awareness of the Importance of Gluten-free Certification Leads to 108 Products Being Certified Gluten-Free by Gluten Intolerance Group’s GFCO in May and June AUBURN, Wash. (July 16, 2019)— The Gluten Intolerance Group (GIG), the industry leader in the certification of gluten-free products and food services, announces that it certified 108 products from 14 brands in May and Read More

25 May 2019


Food and Drink Manufacturers Receive Gluten-Free Certification for 132 Products from Gluten Intolerance Group’s GFCO Program in March and April   AUBURN, Wash. (May, 2019)— The Gluten Intolerance Group (GIG), the industry leader in the certification of gluten-free products and food services, certified 132 products from 22 brands in March and April through its Gluten-Free Certification Organization (GFCO) program. Products Read More