Expect More from Your Gluten-Free Certification Program
By design, the best value in gluten-free certification programs. Our program differentiates gluten-free products which offer individuals more control over their health.
A major consumer magazine rated the CSA Recognition Seal program the top gluten free certification program
David Sands, PhD, Plant Pathologist, Montana State University, assesses a test plots for new crops. His team developed an oat variety that may prove to be absent of any celiac toxic amino acid sequences. The only validation available now is expensive mass spectromitry.However, gene mapping promises the development of gluten-free wheat, barley and rye.
Animal breeding has developed a grass-fed Angus breed, Lowline, that produces tender cuts of meat.
AgEagle is a promising drone robot that can be programmed to monitor ag fields for disease, insect infestation, weeds and nutrient content. Future drone programming could eliminate cross-contamination in the field.
Testing companies have noticed the interest in the gluten content verification and are developing new tests to meet consumers' and producers' requests.
In order for products to qualify under the CSA Innovation Category, companies must be able to validate that their processing procedures have removed the offending amino acid sequences from the wheat, barley, rye or common oats used in their product which adversely impacts those with celiac disease. The verification must show the final product has less than 5 ppm quantifiable gluten. To date, no research implicates any specific toxic fraction of wheat, barley, rye or oats for those with non-celiac gluten sensitivity.
Labeling of products which contain barley and hops ingredients are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) and carry the statement: “Product fermented from grains containing gluten and crafted to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten.”
The Alcohol and Tobacco Tax and Trade Bureau (TTB) May 24, 2012 ruling reiterates the pre FDA Food Allergen Act of 2004 definition of gluten-free equals "none." The TTB will likely review the current rulings in light of the FDA gluten-free regulation that replaces zero “free” and allows gluten (below a 20 ppm level for a legal gluten-free claim.) Links to both TTB press release and TTB complete 2012 ruling, and the February 2014 Ruling. In April, the FDA is expected to define the qualifications for reduced gluten products that are hydrolyzed or fermented.
For more information, contact
Larry Brauer, Product Certification Manager
or Text GFCSA to 51555
Gluten-Free Testing and Gluten-Free Certification Program of Celiac Support Association
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Since 2004, products bearing the CSA Recognition Seal represent a critical review of the company's manufacturing practices and procedures to reduce risk for celiac and gluten sensitive customers. In addition to testing products with the strictest testing methods in the industry, the CSA Recognition Seal indicates the company's commitment to communicating product information to the consumer.
CSA Recognition Seal products are tested using the most sensitive ELISA and other relevant validated tests available in the United States. ELISA testing must show a product is at less than 5 ppm -- additional verification testing may be required depending upon the type of food. Testing validates the commitment of the gluten-free producer. Companies must submit the analysis of ingredients and manufacturing procedures (HACCP) to assure the products meet the requirements for the CSA Recognition Seal.
The CSA Recognition Seal provides the customer with additional information to use when managing their personal food choices.
Your Products Belong Here
The source ingredients are listed by their common name rather than the term gluten-free, the CSA certification program suitable for a wide range of products.
Future Innovation: Innovation in agriculture, processing and testing are encouraged.
CSA encourages advances in commercial testing procedures to detect gluten.