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I went to the SF Fancy Food show Sunday and what I learned from last years show was when you talk to the companies promoting their GF products(last year there were a lot of new baked products) you could see which companies were serious and which ones were more concerned about making $$$
I'm a little hesitant to throw my support for certification until the rules are more defined I'm more concerned with the responsibility the companies show me towards GF products. Many owners can't eat gluten or have family and/or friends that have celiac or GI and are very concerned about making safe products
Anita

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