Safe Quality Food Institute endorses Gluten-Free Certification Program

August 19, 2016

Supporting compliance of new food labeling requirements

Food allergies affect millions of people across the global every year, and allergens have become an increasing concern for organizations as well as regulatory authorities. In response to this, the U.S. Food and Drug Administration (FDA) enacted legislation titled Food Allergen Labelling and Consumer Protection Act (FALCPA) in 2006.

This act requires manufacturers to disclose identified major food allergens, which account for approximately 90% of all allergic reactions related to food. Further to this, the FDA has established a regulatory standard for the use of gluten-free labels and the final rule was published in 2014. In response to the growing number of gluten-related disorders, food manufacturers are under pressure to maintain regulatory compliance as well as satisfy the needs of their customers. 

The Safe Quality Food (SQF) Program, recognized globally by retailers and food service providers who require a rigorous and credible food safety management system, is proud to announce the formation of a strategic partnership with the Allergen Control Group Inc. (ACG), owners of the Gluten-Free Certification Program (GFCP)

As the gluten-free market continues to forecast high-growth, brand owners who are committed to protecting their name require increased food safety and verified evidence before making regulated gluten-free claims. The Safe Quality Food Institute (SQFI) recognizes that the GFCP is a quality program and recommends the GFCP to suppliers seeking a gluten-free certification.

SAI Global is excited about the opportunity this creates to offer SQF customers this rigorous program, as a result of this strategic partnership.

The Gluten-Free Certification Program (GFCP) is a voluntary science-based program designed for manufacturers and brand owners committed to producing safe, reliable gluten-free products for consumers suffering from celiac disease and non-celiac gluten sensitivity. The program requires the implementation of stringent, risk based and preventative gluten-free controls, which easily combines with a globally recognized food safety management system.

If you require more information about how the GFCP and how it can benefit your business, please contact us: