You know how, when you pick up a packaged food and you read the ingredients, they list potential allergens? Like “processed in a facility with peanuts” or something similar? I’ve always made the same assumption that the author of Gluten Free and Tasty made: if they’re labeling food allergens, that means they are conscientious, which means that they would have listed gluten were contamination a possibility. I assumed it meant that I was safe. Not so…
Apparently Jelly Belly lists several products as gluten free that aren’t. They’re made on machinery that also processes gluten containing products. Which means contamination.
This is why we need the FDA to make rules about what can and cannot be considered gluten free. Thankfully, they’re in the process of defining the term and passing regulations.
Twitter
I do not get why food manufacturers do NOT get this. It’s their job to know EXACTLY what is in their food, what could potentially be in their food, etc. If you dust your candy with wheat flour to keep if from sticking together, it’s an ingredient. If you don’t completely sterilize your equipment before starting a batch of something else, you are cross-contaminating the new food with whatever was in the last batch.
Why is that hard?