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BlankNormally I limit my posts to the much appreciated first-of-the-month 
opportunity to post an ad. The recent post reminding us of yet another 
program that those in the gluten-free food industry can participate in has 
prompted me to respond.



Let me begin by saying that I generally respect the work that is done by the 
many organizations around the world who are working to educate and support 
those people who need information about the gluten-free diet and reliable 
sources of gluten-free foods when eating at home and when eating away from 
home.



As a producer of gluten-free oats we are certainly sensitive to the need for 
clear labeling of gluten-free products and the need for education of 
consumers to the content of gluten-free products. Recognizable symbols / 
logos are a good way to show a product’s qualities – gluten-free, 
whole-grain, heart-smart, organic etc. Many gluten-free food products could 
have some of these other symbols in addition to a gluten-free symbol / logo 
on their label but …..



How many symbols / logos / programs do we need to indicate that a product is 
gluten-free? Currently there are at least 4 in North America that our 
company could apply for and put on our product - is that helping or 
hindering the consumer reading the label? Which one do we choose, which one 
has more meaning for the consumer? Are we undermining consumer confidence in 
all support organizations by having competing symbols / logos? For each 
program there are also costs to the gluten-free food producer for the right 
to use these symbols / logos on their label. The reality is these costs are 
usually passed along to the consumer in the price of the gluten-free 
product. The more symbols / logos the more costs added to the product price.



Are we really working in the best interest of our consumers who require a 
gluten-free food product? At a time when gluten-free labeling standards in 
North America may finally be aligning (i.e. <20ppm) and gluten testing is 
getting better, don’t we have the opportunity and the means to develop a 
single identifiable standard?  Too bad we can’t work together and have one 
symbol / logo, recognized by all, which would make things a lot easier for 
the consumer and the gluten-free food producer. We should agree on what we 
can agree on and move on to the work of helping our celiac community.



Beth Armour

Co-President

Cream Hill Estates

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