Gluten-Free Food Program

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Gluten-Free Food Program The Gluten-Free Food Program provides gluten-free certification for food manufacturers, restaurants, and hotels.

Our programs are built on defined requirements, testing, audits, and ongoing verification. 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.

Two celiac drug trials report promising early results, while new research examines muscle strength in adults and follow-...
21/10/2026

Two celiac drug trials report promising early results, while new research examines muscle strength in adults and follow-up care in children with celiac disease.

Also in this edition: expanded financial support for teenagers with celiac disease in Finland, and gluten-related food recalls in England, Canada, and France.

Catch up with The Gluten-Free Brief — October 21, 2026: https://www.instagram.com/p/DewW-ckCDHc/?exln=b2lodjVycTJtNTdk

Celiac disease doesn’t always come with obvious symptoms.In a 2001 Italian study of 252 patients diagnosed with celiac d...
19/10/2026

Celiac disease doesn’t always come with obvious symptoms.

In a 2001 Italian study of 252 patients diagnosed with celiac disease, 43% had subclinical or silent celiac disease. Even without classic symptoms, signs such as iron-deficiency anemia, osteoporosis, and recurrent mouth ulcers may be present.

A 2022 Norwegian study found that 75% of identified cases had gone undiagnosed before screening. Family history also matters, with research showing substantially higher prevalence among first-degree relatives.

Read the full story on Instagram: https://www.instagram.com/p/Der1hXfEXOB/?rpxt=Y2djNDhpNWRub2Vq

Spices are naturally gluten free. So how did one ground-spice product test at 120,000 ppm of gluten?And was this an isol...
12/10/2026

Spices are naturally gluten free. So how did one ground-spice product test at 120,000 ppm of gluten?
And was this an isolated finding?

Our latest carousel takes a closer look at food-safety investigations in Canada, gluten-testing research from India, and European findings on spice adulteration.

We explore which spices have shown concerning results, why not all spices carry the same risks, and how supplier controls, testing, and certification can provide additional assurance.

🌶️ See the full 11-slide carousel on Instagram: https://www.instagram.com/p/DeZTRCPCDTg/

A gluten-free dining experience depends on more than the menu. A dish can start with gluten-free ingredients and still p...
01/10/2026

A gluten-free dining experience depends on more than the menu. A dish can start with gluten-free ingredients and still pick up gluten along the way: in storage, in the air, at a shared station, or during final service.

Check out 8 points where gluten-free controls can break down — and why certification looks at all of them: https://www.instagram.com/p/Dd9ijatEW9F/?stkn=bTdhbjFzbHM4cHpk

23/09/2026

Our next destination is… Japan! 🇯🇵
UNO Retreat - Kyoto is now certified through the GF Destinations program, becoming Asia’s first GFFP-certified hotel.
Inside this intimate four-room machiya, every meal is prepared in a dedicated gluten-free and vegan kitchen — with cakes, snacks, and drinks in every room following the same standard.
Asia’s newest stop for gluten-free travel. ✈️

In the latest Gluten-Free Brief: regulatory action in Jordan, new allergen disclosure rules in Virginia, research on cel...
21/09/2026

In the latest Gluten-Free Brief: regulatory action in Jordan, new allergen disclosure rules in Virginia, research on celiac disease and vitiligo, findings on cancer immunotherapy, a new adult celiac center, and recalls across three countries.

Browse the full edition at https://www.instagram.com/p/DdjxAGOEZJj/

20 ppm is widely used as a gluten-free threshold. But does a lower number make a meaningful difference?The amount of glu...
17/09/2026

20 ppm is widely used as a gluten-free threshold. But does a lower number make a meaningful difference?

The amount of gluten consumed depends not only on the concentration in a food, but also on how much of that food is eaten. And ppm is only part of the picture: ingredients, testing, cross-contact controls, audits, and ongoing verification matter too.

Check out how the numbers add up in these scenarios: https://www.instagram.com/p/DdZRT3niEi1/

Celiac disease has a name in every language on this map. What doesn’t change is what it takes to live with it safely: re...
13/09/2026

Celiac disease has a name in every language on this map. What doesn’t change is what it takes to live with it safely: reading labels, asking questions, trusting that “gluten-free” actually means gluten-free.

That’s the work we show up for every day — not just the awareness part, but the verification part. On National Celiac Disease Awareness Day, observed in the US, we’re thinking less about visibility and more about the systems that make gluten-free claims worth trusting.

The cure isn’t here yet. Until it is, accuracy is the least the industry owes people managing this disease.

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Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00

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+18889025104

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