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Date: | Wed, 23 Aug 2006 09:16:22 EDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
FOR IMMEDIATE RELEASE
AUGUST 22, 2006
SAN J INTERNATIONAL FIRST MANUFACTURER TO CERTIFY GLUTEN-FREE SOY SAUCES
Richmond VA (August 22, 2006), San J International one of the world's leading
purveyors of premium Tamari Soy Sauce, is the first soy sauce manufacturer to
certify soy sauces Gluten-Free with the Gluten-Free Certification
Organization (GFCO). The GFCO's circle GF certification mark will be featured on San J
International Organic Wheat Free Tamari Soy Sauce and Organic Wheat Free Reduced
Sodium Tamari Soy Sauce. The new mark will give customers the assurance that
these soy sauces are gluten-free through a strict monitoring and testing
program.
San-J Premium Tamari Soy Sauce is different than ordinary soy sauce because
it is made with more soybeans giving it a richer, smoother, more complex taste.
Ordinary soy sauce contains 40-60% wheat. The higher protein content of San J
soy sauces also add to the complex rich flavors of San J Premium Organic
Wheat Free Tamari Soy Sauce and Organic Wheat Free Reduced Sodium Tamari Soy
Sauce.
"GFCO is pleased to be working with San J International to bring quality soy
sauce products to gluten-free consumers," states Cynthia Kupper, Executive
Director of the Gluten Intolerance Group, the 501(c)(3) organization that
administers the GFCO organization. "Consumers with gluten-sensitivity need to be sure
that all ingredients in a product are gluten-free."
The GFCO is the first program of its kind in the world to supervise the
manufacturing and testing protocol of companies that market gluten-free (GF) foods,
for the purpose of offering consumers a third-party assurance of safety. This
independent food processing inspection program verifies that food products
meet the highest standards for GF ingredients and are produced in a safe
environment.
About GFCO
The Gluten-Free Certification Organization (GFCO) is a program of the Gluten
Intolerance Group(r), and is governed by an independent volunteer board that
includes physicians, food scientists and consumers.
Key elements of the GFCO process include:
·Ingredients review, down to the original supplier
·Onsite inspections by experienced, trained Field Inspection Agents
·Product and ingredient testing using scientifically-proven tests
·GFCO certification mark located on product packages for easy identification.
For more information and to see the products certified visit:
http://www.gfco.org.
For more information about San J international see
http://www.san-j.com/index.html.
Cynthia Kupper, RD, CD
Executive Director
Gluten Intolerance Group of NA
15110 10th Ave SW, Ste A
Seattle WA 98166-1820
206-246-6652; F: 206-246-6531
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