It describes how they started in gluten free and how they look for new products. It also talks about the Core GF market (those who need to eat gluten free for medical reasons) and the Fad GF market. It seems that while the fad eaters may move on, there are a lot of core GF eaters who can maintain a good size market.

To read the article, visit the New York Times web site.

Essentially, the recommendation is to introduce small amounts of gluten between 4 and 6 months, while the child is still being breastfed.

There is also an optimistic reminder from Dr. Stefano Guandalini of the Celiac Disease Center at the University of Chicago: “Only about 10% of babies born to a celiac parent will ever develop celiac disease. Let’s look at the 90% full glass!”

A few people have already asked whether the cookie would be produced so that it was safe for people with celiac disease and gluten sensitivity, not just from naturally gluten-free ingredients. In response to an email, the CCA received this response:

Thank you for the inquiry on our new “Recipes to Riches” cookie product. The product labelling does indicate the product is gluten-free. To assure this claim, the product has been made under strict processing conditions. Every precaution has been taken to ensure no gluten containing ingredients are included and all possible cross contamination is eliminated and to meet Canadian regulations. Our supplier must meet a strict standard of operation including meeting general manufacturing practices for ingredient control, product handling practices, sanitation and training.

I’m looking forward to trying the cookies this weekend and I hope that the experience will encourage Loblaw’s and Presidents Choice to produce more gluten-free products.

Sue Newell

Full article

In addition to carrying gluten free products from more than 100 different gluten-free manufacturers, Portions store on Woodlawn Road in Guelph is also home to Newton’s No-Gluten, Gluten Free Bakery AND a kitchen producing convenient handmade meals for time when you don’t have time to make it yourself.

All of the products, whether made onsite in the dedicated gluten-free kitchen and bakery or produced by other manufacturers is gluten-free and peanut-free. Shelf signs also identify products that are free of dairy, egg, soy, and rice to assist customers with multiple food allergies.

For more information, portionscanada.com or visit them on Facebook.

Comensoli produces a pizza shells and mixes for waffles, muffins and pancakes in a dedicated 6000 square food facility.

For more information, about Comensoli Gluten-Free Foods visit comensolifoods.com.

The Gluten-free School Planning Strategies identifies key issues from Primary grades to University. A Back to School letter helps remind all teachers of the need for your child to stay gluten free. Other resources help explain how to create an allergen-friendly classroom and offer tips to avoid cross-contamination in a school cafeteria.

The files are available on the Schar web site. You may need to join the Schar-Club in order to download them.

The body of the statement is as follows:

Submission for Docket # FDA-2005-N-0404.
October 2, 2011
As patient non-profit organizations working within the gluten-free community, the Gluten Intolerance Group of North America (GIG), Canadian Celiac Association (CCA), Celiac Sprue Association (CSA), Celiac Disease Foundation (CDF) and National Foundation for Celiac Awareness (NFCA), praise the efforts of the FDA on the regulation for the voluntary use of the term gluten-free on food product labels.

(Joint submission by organizations listed in chronological order)


For details on the specific products affected, visit the CIFA web site.