Oats Revisited: Quaker Gluten-Free Oats
UPDATE: In light of the supply issues with oats, Gluten Free Watchdog reached out to Quaker Oats.
Question from GFWD:
“As you undoubtedly know, there are supply chain issues with oats, including oats designated for gluten-free products. Can you please let me know if Quaker is able to maintain the standards for gluten-free oats as illustrated in this graphic?”
Response from Quaker:
“I’ve talked with the plant and can confirm:
- We are still milling to our original specifications and following the Food Safety protocols that we shared a few years back and what is shown below.
- We have oats to run and will maintain production regardless of the supply chain issues seen in the industry.
I hope this helps to ease any concern in the GF community about the ability to get high-quality gluten-free oats.”
Due in large part to data published in the public domain by Quaker, the celiac disease community continues to learn about the nature of gluten grain cross contact in oats, including that:
- Grains of wheat, barley, and rye are unevenly distributed within a given amount of oats.
- Despite what may be the best efforts of suppliers, gluten-containing grains have been found in both final product purity protocol oats and final product mechanically and optically sorted oats.
- See https://www.somatopublications.com/oat-consumption-by-celiac-disease-patients-outcomes-range-from-harmful-to-beneficial-depending-on-the-purity-of-the-oats.pdf
Based on Gluten Free Watchdog’s social media accounts, this information is causing concern among folks in the celiac disease community. At Gluten Free Watchdog we are inviting various oat suppliers to provide information about how they are addressing the issue of errant gluten-containing grain in oats. Information will be posted as it is provided.
Quaker is up first…
What is Quaker doing to address these issues? Quaker provided the following graphic to Gluten Free Watchdog to help explain their process (clicking on the image at the top of the post will enlarge it for better viewing):
To help put the above information into some context, in January of 2019, the Gluten-Free Certification Organization instituted a new requirement for intact gluten-free oats. Processors must use an appropriate sampling method and visual inspection to demonstrate that oats contain less than 0.25 gluten-containing grains per kilogram (threshold of 1 gluten containing grain in 100, 40-gram servings). See https://gfco.org/wp-content/uploads/2017/03/JAOAC-Oat-Count-Paper.pdf
Question for the community:
- What represents tolerable risk to you, the consumer?