Gluten-Free Food Program

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Gluten-Free Food Program

5 ppm Gluten-Free Certification
Helping food businesses strengthen controls and better protect people with celiac disease

The Gluten-Free Food Program (GFFP) is here to help you manage gluten-free risk, win consumer trust and maximize long-term brand loyalty. GFFP gluten-free certification is recognized as the most comprehensive, practical and forward-thinking, third-party gluten-free certification program serving the needs of businesses across all major sectors. Retailers, buyers and consumers value the GFFP Certified Mark of Trust™ as a mark of the highest standard in the gluten-free certification industry.

30/03/2026

If someone in your family has celiac disease, your own risk might be higher than you think. Here’s what recent research shows about parents, children and siblings.

21/03/2026

Celiac research, screening and support are moving fast. This edition of The Gluten-Free Brief rounds up key findings and updates.

13/03/2026

More women are diagnosed with celiac disease than men – but why?
Swipe through the carousel to see what the research shows.

06/03/2026

In this edition of The Gluten‑Free Brief, we bring you evidence‑based gluten‑free news from around the world, spanning policy, clinical science, and real‑world experience.

04/03/2026

The Hidden Gluten Card is live.
A free wallet-sized guide to the gluten you can’t see. Save it on your phone or print it for your wallet.
Comment celiac card and we’ll DM you the PDF.

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.

09/02/2026

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

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Gluten-Free Made Safer

The Gluten-Free Food Program owns and operates the Gluten-Free Hospitality Program, the Gluten-Free Manufacturing Program and the Gluten-Free Smart Program. GFFP is endorsed by the National Celiac Association, the Canadian Celiac Association and Cœliaque Québec.

Certified brands are trusted within the growing gluten-free community. Gluten cross contamination is one of the biggest concerns for those who require gluten-free food and products, so our programs are designed to create that trust that consumers need, while providing a platform for gluten-free manufacturers to promote their brand using the GF Certified Mark of Trust.

Find all of our certified customers at www.gf-finder.com or become a certified manufacturer at www.gf-certified.com.