Lessons Learned from 16 Years of Testing Food for GlutenTricia Thompson
This video presentation with audio is about 30 minutes long. The focus is on lessons learned from 16 years of testing food for gluten. The positive news is that the vast majority of the hundreds of foods tested through GFWD have tested below 20 parts per million of gluten. There have been a few unwelcome surprises over the years, including the level of cross contact in lentils and the number of products impacted by facial misbranding. We’ve also learned through direct experience that testing for gluten is far from straight forward. As we go through all of these issues in detail—gluten levels, cross contact, facial misbranding, and testing–please don’t get discouraged–most manufacturers of gluten-free foods are doing it right. Please let me know if you have any questions.