Gluten Intolerance for Food Manufacturing Companies Look to TraceGains Risk-Management
Food Manufacturing Magazine featured article entitled, “Risk-Management Mechanisms Associated with Gluten Intolerance,” by Jonathan M. Cohen and Jenna A. Hudson. According to Cohen and Hudson, “Approximately 1 percent of the United States population is unable to tolerate gluten, a protein found in wheat, barley, and rye. For these individuals, gluten consumption may result in vomiting, bloating, anemia, osteoporosis, diabetes and even intestinal cancer. As more consumers discover that they have gluten intolerance or celiac disease, they have become more mindful...
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