Gluten Free Certification
Today, it is possible to find gluten-free products in almost every market. In recent years, more production has been made for individuals with disorders such as celiac and gluten intolerance. Gluten consumption can cause tissue damage, especially in celiac patients.
Since gluten causes health problems, many pastries such as bulgur, semolina and bread cannot be consumed. Therefore, producing alternative products of pastries is an important step for celiac patients.
Labeling a product as “Gluten Free” is a labeling and certification system based on analysis and audits. Since the use of gluten-free expression in a product is a risky issue, both the production area and the storage areas should be arranged so that they are not contaminated with gluten.
This situation needs to be determined carefully and meticulously through analysis and audits.