Gluten is found in nearly every aisle of the grocery store and every restaurant menu. Removing gluten is more meaningful than meeting the latest dietary trend; it’s an ongoing process of mitigating digestive sensitivity and severe allergies. As an industry, food suppliers, distributors, and manufacturers are committed to creating delightful gluten-free products that do not sacrifice flavor, texture, or nutrition. Learn more about the gluten-free certification process, the challenges of gluten cross-contamination, and critical ingredients used in today’s best gluten-free products.
What Foods Have Gluten in Them?
Gluten is an umbrella term for a family of proteins found in several grains, including wheat (which encompasses all its varieties, such as semolina and durum), rye, barley, and triticale.
These grains are used in many foods high in gluten, including:
- Bread
- Pasta
- Baked goods
- Crackers
- Beer
Any individual with gluten sensitivities, allergies, or celiac disease will be quick to point out that gluten lurks in many other consumer packaged goods (CPG). From processed meats to soups, sauces, and certain types of processed cheese, gluten is surprisingly included in many foods. It’s even in some cosmetics and playdough.
The challenge of gluten-free food products is not just formulation to preserve product texture, flavor, and appearance. Companies must also prevent gluten cross-contamination throughout the value chain and navigate certification processes.
What Does Gluten-Free Certified Mean?
Gluten-free certification is designed to protect consumers with gluten allergies. Those most at risk are individuals with celiac disease, who comprise roughly 1% of the U.S. population. The FDA and similar regulatory bodies in international markets have worked to quantify and standardize the definition of “gluten-free” to help consumers feel confident that they’re safe.
For gluten-free certification, FDA regulators have a gluten limit of fewer than 20 parts per million (PPM). While the ideal number would be zero, it’s nearly impossible to avoid an infinitesimal amount of gluten in finished food products.
How Does the FDA Define Gluten-Free?
Clear communication is central to effective regulation. The FDA allows gluten-free labeling when manufacturers can show that products meet these criteria:
- The food does not include any wheat, rye, or barley in any amount.
- No ingredients have had gluten removed through processing.
- Manufacturers must self-test to ensure gluten content does not exceed 20ppm.
Foods misrepresenting gluten-free certification are subject to disciplinary action by the FDA.
Gluten-Free vs. Certified Gluten-Free
The term “gluten-free” refers to food products that meet the FDA’s 20 PPM criteria. Certified gluten-free products meet additional requirements established by one of three third-party agencies that mandate specific testing not required by the FDA.
The independent certifying agencies are:
- Beyond Celiac
- Gluten Intolerance Group’s Gluten-Free Certification Organization
- Celiac Support Association (CSA)
In most cases, the FDA permits manufacturers to test their own products to ensure they meet regulatory requirements. That’s not enough for the third-party agencies, most of which require regular testing and mandatory testing for recertification every year.
The Gluten-Free Certification Process
All gluten-free certificates are hard-earned and entirely voluntary. Most of the independent gluten-free certifying agencies listed below have lower parts-per-million standards and a more rigorous auditing process.
Once a manufacturer selects a certifying agency, they must:
- Show their product is below the certification’s PPM maximum (typically 20, 10, or 5).
- Verify all ingredients are gluten-free, which requires additional testing.
- Demonstrate that the facility follows procedures to avoid cross-contamination.
- Document on-site testing to validate manufacturing and testing protocols.
- Commit to ongoing staff training to prevent cross-contamination.
- Comply with the certifying organization’s labeling and packaging requirements.
Winning certification is just the start; manufacturers must continuously monitor, test, and update their ingredient lists, as well as accept annual audits and inspections to maintain compliance.
How to Prevent Gluten Cross-contamination in the Supply Chain
There are real-world consequences of failing to ensure accurate labelling of gluten-free ingredients. This challenge forces many of our customers to label finished products as being “manufactured in a facility that processes gluten.” In most cases, any gluten contamination or exposure is enough to disqualify products from earning the gluten-free certification.
Reducing the risk of cross-contamination relies on stringent quality control and quality assurance standards at every step in the supply chain, including the use of specialized warehousing and transportation. It’s one of the key differentiators that Tilley has invested in over the past decade to better serve our customers.
The Rise of Certified Gluten-Free Manufacturing Facilities
Gluten-free food manufacturers have increasingly turned to proprietary or leased production facilities. These facilities don’t process gluten ingredients and substantially lower the risk of cross-contamination. It’s likely a smart investment, as the gluten-free products market is expected to grow at 9.2% CAGR through 2030.
Bakery products lead segment growth. They accounted for 29% of gluten-free foods revenue in 2021 and are expected to grow at 10.9% CAGR through 2030.
Manufacturers are diversifying and expanding their product portfolios to provide more gluten-free options, many of which also meet other dietary requirements, such as paleo and vegan. That’s led to an increased reliance on third-party R&D services to provide cost-effective formulations, especially for ready-to-eat products.
Additionally, gluten-free distributors and suppliers are looking for new ways to enhance existing standards. Much of the investment comes from certified gluten-free suppliers who need to know their products are reaching customers without gluten contamination.
Gluten-Free Food Ingredients: Formulating Essentials
Removing gluten often means removing flour, which poses significant formulation challenges. Far from a “filler,” wheat, rye, or barley-based flours impact product quality.
How Does Removing Gluten Affect Taste and Texture?
- Wheat flavor loss: Wheat’s distinctive flavor is foundational in many products and must be replaced with either gluten-free flour products or other methods.
- Density and moisture changes: Gluten-free food products are typically denser with a lower moisture content. Crumbly, flaky textures can make flavors less appreciable and products less convenient.
- Flavor replacement: Trying to emulate familiar flavors or textures often leads to introducing ingredients with a bean or earthy taste. In some products, such as baked goods, sweeteners can cover changes to the flavor profile, but breads and other offerings are more challenging to get right.
Common Ingredients in Gluten-Free Foods
Food and beverage formulators have several ways of maintaining the overall experience of many gluten-free foods. Several ingredients are invaluable in overcoming gluten-free food challenges, including.
| Flours | Gums (Hydrocolloids) | Fibers | Leavening Agents |
| Almond flour Millet flour Potato starch Sorghum flour Tapioca flour and starch White rice flour | Agar Carrageenan Gellan gum Locust bean gum | Chia seeds Psyllium husk | Baking powder Baking soda Yeast (often paired with sugar) |
While it’s far from a comprehensive list of gluten-free food ingredients, these options allow manufacturers to craft delicious, healthful products while reducing the risk of reaction in individuals with gluten intolerance. Worldwide, between 5 and 15% of the population has some digestive issues related to gluten; statistics are likely to be underreporting those with non-celiac gluten sensitivity (NCGS).
Investing in Gluten-Free Ingredients with Tilley Distribution
We’re helping our food and beverage customers expand their gluten-free product lines to capture market share and meet evolving consumer preferences. Our team provides a range of certified gluten-free ingredients backed by friendly customer service and expert technical support. See what makes us your ideal gluten-free starch and flour bakery ingredient supplier – and so much more.
Contact a Tilley representative today to get started.
