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Beth Armour of Cream Hill Estates responded to my question about how companies test their foods. She refers to an article, which I cannot forward to the list because it is an attachment, and she answered my questions as follows. Thanks to Beth Armour. Linda

Hi Linda

As a company who has advertised on your listserv - here are the procedures we use at Cream Hill Estates..

How do the gluten-free companies or food manufacturers that say something is gluten-free determine the gluten levels (or lack thereof)? In other words, what gives a company the confidence to say something is gluten-free, by whatever standard the FDA will set?  
See attached article which describes in detail our testing methods at Stages 2, 5, 6 and 7 

Are you testing your own foods? We do the sampling but we send it out to certified independent labs What tests? Seed counting for foreign seeds and R5-ELIZA for detecting the wheat, barley and rye gluten "peptides" with a lower detection limit of 2-3ppm. Who is doing it? certified independent seed lab and biochemical testing lab. Are you sending the samples to labs? Yes How do you go about taking samples so they are truly representative of the product? see article  Who determines which labs are reliable? The labs we use are government certified in Canada. We have also had several samples tested at FARRP in the USA.

Hope this is helpful.

Beth

Beth Armour, P.Dt., M.Ed.,
Cream Hill Estates Ltd.
9633 rue Clement
LaSalle, Quebec
H8R 4B4

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Phone (514) 363-2066
Toll Free 1-866-727-3628
www.creamhillestates.com

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