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The nature of the QAI certification protocols ensures prevention of contamination and co-mingling, critically important for those with allergies to gluten and gluten-intolerance. The QAI and NFCA "Gluten-Free" certification program requires companies to produce products at less than 10 parts per million (ppm) of gluten to receive certification.
By MARY CLARE JALONICK WASHINGTON (AP) - Starting this week, "gluten-free" labels on packaged foods have real meaning. Until now, the term "gluten-free" had not been regulated, and manufacturers ...
Nutri-Score label (A) for the highest nutritional quality. The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system [1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products.
In the European Union, all prepackaged foods and non-prepacked foods from a restaurant, take-out food wrapped just before sale, or unpackaged food served in institutions must be identified if gluten-free. [89] "Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less ...
Certified reference materials (CRMs) are 'controls' or standards used to check the quality and metrological traceability of products, to validate analytical measurement methods, or for the calibration of instruments. [1] A certified reference material is a particular form of measurement standard.
Easily locating gluten-free items is one of the main difficulties in following a gluten-free diet. To assist in this process, many restaurants and grocery stores choose to label food items. Restaurants often add a gluten-free section to their menu, or specifically mark gluten-free items with a symbol of some kind.
The name of the product must also be displayed on the main label in both English and French with a minimum height of 1/16 of an inch (1.6 mm). [6] Exemptions from declaring a common name on the label: Fresh fruits or vegetables that are packaged in a way that is visible and identifiable to the public. [7]
The Health Star Rating System (HSR) is an Australian and New Zealand Government [1] initiative that assigns health ratings to packaged foods and beverages. [2] The purpose for the Health Star Rating is to provide a visual comparison of like for like products, to assist consumers into distinguishing and choosing the healthier options.