Gluten-Free Food Program

24/02/2026

Most people assume all gluten-free certification seals mean the same thing. They don’t. Thresholds vary — and awareness matters.

22/02/2026

In this edition of The Gluten-Free Brief, we bring evidence-based updates in policy, science, and access from the UK, Argentina, Spain, and the US.

16/02/2026

Is your “Gluten-Free” import actually safe? ✈️🌍
Think US vs. Europe is the only debate? Think again. From Australia’s strict “No Detectable” law to regions where GF is just an unverified marketing word, the global reality is wild.
Slide 8 is the 2026 scorecard every Celiac traveler needs to save. 📌
Which country just became your next travel destination? 👇

11/02/2026

The gluten-free market is accelerating — and it’s not just a trend.
When medical need meets mass demand, trust becomes non-negotiable.

08/02/2026

Key gluten-free developments worth knowing.

06/02/2026

Ingredients are only part of the story. Naturally gluten-free doesn’t guarantee the outcome.

29/01/2026

A study found that some “naturally gluten-free” flours, including buckwheat, millet, and oats, exceeded 20 ppm—most often due to shared milling facilities.
Oat and buckwheat flours showed the highest risk of containing detectable gluten. Researchers suggest that “naturally gluten-free” labels are not a guarantee of safety without independent testing.
Sources: Celiac.com / Frontiers

The FDA and HHS are taking steps to improve gluten labeling transparency. They are seeking data on how barley and rye are currently disclosed in packaged foods.
These grains can appear under less obvious ingredient terms, such as flavorings or extracts. This move aims to eliminate guesswork and move toward mandatory disclosure for all gluten sources.
Sources: FDA / HHS

Researchers in Indonesia developed technology that allows sorghum noodles to mimic wheat's texture. The process creates a viscous dough that provides the "chew" consumers miss.
This innovation supports a national goal to cultivate 5,000 hectares of sorghum. It offers a clean-label solution for manufacturers looking to improve the quality of gluten-free pasta.
Source: BRIN

A major retail recall was issued in the UK for "Special Fried Rice" due to undeclared wheat. A packaging error resulted in the product containing gluten not listed on the label.
The recall serves as a safety warning for those with celiac disease. It highlights the persistent risk of cross-contact or mislabeling in processed, "naturally" gluten-free foods.
Source: Food Standards Agency

A federal petition for "Tax Fairness" reached the Canadian House of Commons with nearly 34,000 signatures. It demands a refundable tax credit to improve food affordability.
The effort pushes for a $1,000 credit to offset the high cost of medically necessary gluten-free food. This marks a major milestone for advocacy regarding the diet's financial burden.
Sources: Celiac Canada / Parliament of Canada

24/01/2026

Did you know that "Gluten-Free" isn't just a simple yes/no switch? 🚦
It’s actually a spectrum of safety. Not all labels are verified the same way.
There is a massive difference between a brand that Self-Declares and one that is Third-Party Certified to strict limits.
We broke down the 3 Levels of Safety in these slides. Find out where your food stands.

18/01/2026

Key gluten-free updates, at a glance. The Gluten-Free Brief.

25/07/2025

Looking for a standout example of how gluten-free certification can elevate your foodservice business?

The Royal Coach Dining Room at the Chateau Louis Hotel & Conference Centre in Edmonton is setting the bar. As a certified location through the Gluten-Free Food Program, they’ve built trust with gluten-free diners by investing in proper training, safe practices, and clear communication.

Their 100% gluten-free Saturday buffet is a hit—but it’s their takeout fried chicken that’s got customers coming back and posting rave reviews. One guest said it best: *“It’s so rare to find gluten-free fried chicken this good!”*

When restaurants prioritize gluten-free safety, it shows—and it pays off.

Thinking about certification? Learn more about what it means to be GFFP-approved and how it can grow your business.

Gluten Free Edmonton - A guide and resource for gluten free eating in Edmonton, Alberta

15/07/2025

10/07/2025

🏙️ Travelers are planning their trips around safe gluten-free dining—and if your restaurant isn’t certified, you’re missing out.

In our latest blog, we explore how gluten-free food tourism is bringing more traffic, reviews, and revenue to Gluten-Free Food Program-approved restaurants across the country.

Trust matters. Certification is the key.

📍Read now to see how you can get listed, get chosen, and grow your business:

https://glutenfreefoodprogram.com/how-gluten-free-certification-drives-local-food-tourism/

Discover how GFFP-certified restaurants attract gluten-free travelers, boost traffic, and grow visibility through food tourism.