As of August 5th, all manufacturers of gluten free products must be in compliance with the new labeling standard set by the FDA.
The new rule states that in order to be considered “gluten free,” a product must only have less than 20 parts per million of the protein. According to Lynn Southard, the clinical nutrition supervisor at St. David’s North Austin Medical Center, “anything above the 20 parts per million has been shown to cause adverse affects in people with celiac disease and gluten intolerance.”
Luckily for our gluten-free Beetniks, we’ve always had less than 20 parts per million in our gluten free products! We hand make all of our quiches in our test kitchen and make sure we test each batch before packaging them up for you. You can learn more about Beetnik’s gluten free standards and procedures here.
Make sure to check out the following blog posts for gluten free inspiration!