TraceGains Delivers Risk-Management Mechanisms Associated with Gluten Intolerance for Food Manufacturing Companies
Despite a food manufacturer or supplier’s best efforts, however, there always is a risk that products manufactured to be gluten-free, or that consumers expect to be naturally gluten-free, may become tainted with gluten. For example, a recent study of naturally gluten-free foods found at least one brand of soy flour (which is frequently purchased in order to make gluten-free bread) contained nearly 3,000 parts per million of gluten.
View full press release