The Gluten-Free Agency

1 Purpose. 360 Degrees

Research To Support Why Celiac Disease Is On The Rise

Jason Tye-Din, clinical translationDr. Jason Tye-Din from the Walter and Eliza Hall Institute and colleagues have developed a new approach to detecting celiac disease, revealing this immune disorder is far more common than previously recognized. Numbers in the study shift from 1 in 100 to that of 1 out of 50. Although this study is the first to reveal that more than half of Australians have genetic risk factors for developing celiac disease, it is not yet known why the disease develops in only some people.

In a study of more than 2500 Victorians, the researchers combined traditional antibody testing (measuring the immune response to gluten) with an assessment of specific genetic risk markers. They found more than half of Australians had genetic risk factors for developing celiac disease. The research is published online in the journal BMC Medicine. Read more…



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Gone Gluten-Free

Gone Gluten FreeThe latest health fad may be doing more harm than good. Even the Wheat Belly guru is worried! It seems of late the gluten-free brand wagon is getting lots of mixed publicity as consumers become aware of the false perceptions being associated with gluten-free food offerings. Writer Cathy Gulli takes on the issue with a balanced approach from key industry speakers. Leaving us to wonder what is all the hype about. Read more

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Tricia Ryan Talks With Tracy Cardin of CheeCha Puffs at Canada’s Gluten-Free Marketplace

CheeCha Puffs Logo GFCPCheeCha Puffs are low calorie snacks with select gluten-free varieties. They are made from natural ingredients and produced in Canada. The product has humble beginnings at the local Farmers Market in Calgary and remains family owned and operated to this day. The rich history of CheeCha Puffs began with a snack from an entirely different country – Mexico in fact.

CheeCha SNAX came first and the Cadrin Family continued to develop their product line by listening to their customers and responding to their needs. When the Cadrins heard from gluten-intolerant customers, they responded with a gluten-free line. Requests for monosodium glutamate free products caused them to revamp and improve the seasonings. The Cadrin’s were on a mission to refine and refresh their products based on their customer’s cravings.

Today, CheeCha Puffs produces both gluten-free and low-fat snacks available in over ten unique and irresistible flavours. The company has 13 SKUs, five are gluten-free and the rest are low-calorie. The gluten-free line is also free of dairy, soya and egg. They’re found across Canada in most major grocery chains, in China, Japan and Malaysia, and on in the U.S.

Meet Tracey Cadrin, one of the companies owners as she discusses the brand’s history and the value of the GFCP certification.

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Gluten-Free Taste Improvements Spur Market Growth

Gluten Free MenuIn a recent presentation at the IFT show in Chicago researchers and product developers reported an increased demand by consumers for good nutrition in gluten-free foods while also improving taste and appearance.

Historically the focus has been on simply creating a gluten-free product. Since gluten plays such an important role in the texture and structure of foods, and omitting it has lead to many early gluten-free products having a gritty or dry texture as well as a shortened shelf life. Today consumers want nutrition, quality, variety and appearance and technology appears to be addressing these issues head on. Read more ….

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The Value of Third Party Gluten-Free Certification Programs

Gluten-Free Certification Program Mark of Trust

Since An estimated 5 percent of foods currently labeled “gluten-free” contain 20 ppm or more of gluten the recently published guidelines by the FDA with respect to gluten-free labels is a welcome relief. Industry has a year to bring their labels into compliance. But does the new legislation go far enough in bringing the clarity that both the consumer and industry needs?

The new guidelines state that in addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA will allow manufacturers to label a food “gluten-free” if the food does not contain any of the following:

1. an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains

2. an ingredient derived from these grains and that has not been processed to remove gluten

3. an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten

Foods such as bottled spring water, fruits and vegetables, and eggs can also be labeled “gluten-free” if they inherently don’t have any gluten. However, the claim in voluntary and there is no uniform symbol used to identify foods that meet the agency’s definition of gluten-free. Continue Reading…

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Tim Hortons a Defining Moment in Canadian Dining History

Tim Hortons Gluten Free Macaroon LaunchWith as many as 9 million Canadians eating gluten-free in Canada, the addition of a gluten-free menu item at a quick service restaurant is a defining moment in our Canadian dining history. Very few establishments can easily prepare gluten-free items due to cross contamination issues. Tim Hortons has taken on the challenge and prepared in a dedicated facility its first gluten-free treat and they are delicious. Read more

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Tim Hortons Receives GFCP Certification For Its New Gluten-Free Macaroon

Tim Hortons Receives GFCP Certification For Its New Gluten-Free Macaroon A new great tasting, safe gluten-free treat is launched this week at Tim Hortons. This delicious meringue-style cookie made with real coconut and drizzled with milk chocolate is certified by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP) and can be found being served at the 3453 Tim Hortons’ locations across Canada.

It is not a simple task for the estimated 2,300,000 Canadians affected by celiac disease and gluten sensitivity, to grab a quick snack and eat-on-the-go, as hidden sources of gluten in products can be challenging to identify. Even when following a strict gluten-free diet approximately 43% of celiac consumers still suffer with small intestinal damage and the culprit is largely due to out-of-home dining experiences. To help make that choice easier, Tim Hortons is now offering a new Gluten-Free Coconut Macaroon – the first menu item in a Canadian quick-service restaurant to be certified by the Canadian Celiac Association (CCA) Gluten-Free Certification Program.

The Gluten-Free Certification Program (GFCP) trademark on food packages indicates that a manufacturer has participated in this voluntary program, which has been designed to assure consumers that the products they are purchasing are manufactured gluten-free throughout their production process.

The GFCP program is founded on stringent and proven, food safety programs and further verified by a robust independent audit process. In Canada, the GFCP is endorsed by one of North Americas leading celiac organizations, the Canadian Celiac Association. By seeing the GFCP trademark on gluten-free products consumers can shop with confidence and know the products they are purchasing meet the industry’s strictest gluten-free requirements.

“It is terrific to have a much loved Canadian food service chain identify the gluten-free opportunity, seek and pass the GFCP audit process while supporting the needs of the celiac community,” says Peter Taylor, Executive Director, Canadian Celiac Association.

The new Tim Hortons’ Gluten-Free Coconut Macaroon is a meringue-style cookie made with real coconut and drizzled with milk chocolate, and is sold in a pre-wrapped two-piece package to avoid cross contamination and ensure safety.

About Tim Hortons Inc.
Tim Hortons is one of the largest publicly-traded restaurant chains in North America based on market capitalization, and the largest in Canada. Operating in the quick service segment of the restaurant industry, Tim Hortons appeals to a broad range of consumer tastes, with a menu that includes premium coffee, espresso-based hot and cold specialty drinks including lattes, cappuccinos and espresso shots, specialty teas, fruit smoothies, home-style soups, fresh Panini and classic sandwiches, wraps, hot breakfast sandwiches and fresh baked goods, including our trademark donuts. As of March 31st, 2013, Tim Hortons had 4,288 systemwide restaurants, including 3,453 in Canada, 808 in the United States and 27 in the Gulf Cooperation Council. More information about the Company is available at Follow Tim Hortons on Twitter:

About the Canadian Celiac Association
The Canadian Celiac Association (CCA) is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. Based in Mississauga, Ontario with 28 Chapters across the country, its mission includes advocacy, education, research and community support. More information about the Association is available at Follow the CCA on Twitter:

About the Gluten-Free Certification Program
The Gluten-Free Certification Program (GFCP) is a voluntary certification program designed to help brand owners to differentiate their gluten-free products from the increasing clutter of gluten-free claims in the marketplace. Based on a robust third-party audit certification process at the manufacturing facility, the GFCP verifies their ability to regularly meet stringent requirements, when managing gluten as part of their ongoing food safety programs. More information about GFCP is available at

The GFCP trademark displayed on product packaging is endorsed by the Canadian Celiac Association and was developed so consumers can shop with confidence by selecting those safe, reliable and gluten-free products, displaying this trademark.

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Denver Ranks in Top Ten for Cities with Highest Gluten-Free Demands

Denver Ranks in Top Ten for Cities With Highest Gluten Free Demands

The news is not shocking – approximately one in three Americans are trying to cut back or avoid gluten in their diets because of health reasons. GrubHub also revealed that menu items that are gluten free have grown in popularity by nearly 60% since April 2012.

The cities with the highest demand for gluten free were mostly in the Pacific Northwest, with Seattle, Portland Oregon, Eugene Oregon, and San Jose leading the list. Click on the link to learn more about what gluten-free items consumers prefer to eat.


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Are You Thinking About Going Gluten-Free?

Global  TV Gluten Free CrazeGluten free is a dietary necessity for some, but it has also become a fad diet for others. As Elaine Yong reports, it’s not necessarily better for you. Global News provides a great insight into this trend and the pros and cons of the gluten-free diet.

View it here

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Trends on the Gluten-Free Market and its Projected Growth into 2018

Gluten-Free Certification Program GFCP Marketing Presentation

At a recent Canadian Celiac Association Conference.  The Gluten-Free Agency provided some insightful trends on the gluten-free market and its projected growth into 2018.  With double digit market expansion still expected, the “Gluten-Free Avoider and or the Free from Consumer” seems to be a significant part of this dynamic growth.  It would appear that the reasons for going gluten-free have moved from fad to a key driver being that of digestive health.  Read more….Gluten-Free Certification Program GFCP Marketing Presentation


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