However, even the best supplier program in the world can be quickly undermined if the manufacturer doesn’t follow GMPs and cross-contaminates or comingles gluten-free ingredients with others. Gluten-free products, ingredients, and processes must be segregated. This includes separate ingredient storage, product warehousing, distribution, preparation, and processing as well as personnel, equipment, and smallwares dedicated only to gluten-free processing.
Subscribe to the Wiley Food Science, Quality & Safety eNewsletter!
Get the latest food industry news delivered directly to your inbox. Sign up is free and easy!