How the gluten-free food products are made?

If you’ve taken any interest in leading a healthy lifestyle and taking care of your diet, you must have heard about gluten-intolerance or non-celiac gluten sensitivity. According to an essay on food, he symptoms people with gluten intolerance experience after consuming gluten are way less severe than those of for example wheat allergy. The former includes bloating, diarrhea, constipation, headaches, etc. Still, it can cause a lot of discomforts.

This is why gluten-free food is a life-saver for people with gluten intolerance. So, let’s take a closer look at how it’s made and what’s the process behind producing gluten-free products.

·         Gluten-free: Step by Step

The first thing about making gluten-free products that the producers need to take care of is to eliminate any possible source of gluten during production.

Gluten is found in wheat, barley, rye, spelt, kamut, and some oat products.

Therefore, there needs to be a gluten-free environment from the very first step in the process of making these products, and that refers to growing the ingredients.

  • growing

The ingredients which are to be used for gluten-free products need to be grown alone.

This means that gluten-free oats and wheat cannot be grown side by side since it’s impossible to draw a line in the field and prevent some of the wheat to spread across the supposedly gluten-free environment.

Therefore, there needs to be a controlled environment for growing gluten-free ingredients and not allowing them to get mixed up with ingredients containing gluten.

  • storing

The next step in the production process is storing gluten-free ingredients. Once again, they need to be stored properly so as to avoid contact with other products containing gluten.

 To achieve this, there need to be separate storages and preparation areas for gluten-free foods. In addition, the employees need to pay special attention to the way they handle their hygiene, uniforms, and overall protection, to ensure the gluten-free foods remain gluten free.

  • handling

Once the ingredients which have been properly stored are to be used for making gluten-free foods, the facilities they’re made in need to be kept separately from those in which gluten food are made.

This means that the equipment and everything used during the production should be handled responsibly, so as to avoid cross-contamination.

However, not every manufacturer can afford to have separate facilities to store and handle gluten-free foods versus gluten foods.

In these cases, they should pay special attention not to handle both foods simultaneously, and to schedule the production at different times.

·         Gluten-Free Regulations

In order for someone to label a food as being gluten-free, they need to meet all the regulations, expectations, pass various tests and inspections.

This way, when you buy a product labeled as gluten-free you can rest assured that’s exactly what you’re consuming.

·         Conclusion

Making a gluten-free product is a process involving a lot of precaution, thorough planning, and responsible behavior. The main goal is to keep gluten-free ingredient and foods away from the gluten ones, at all times so as to avoid cross-contamination.

Leave a Reply

Your email address will not be published. Required fields are marked *