Recently, we have noticed an increasing number of gluten-free products on shelves. The market for gluten-free food choices has also grown in the food service sector.
Olymel offers several gluten-free options including our range of pulled pork, our range of bacon, our cooked and sliced meats, and our range of hams and our smoked sausages with natural ingredients (skin on) available only in certain regions of Canada.
What is gluten?
Gluten contains two proteins, gliadine and glutenin. It is found in wheat, rye, barley and oats (through contamination). People with Celiac disease or an intolerance to gluten must eliminate these ingredients from their diet. This is quite a challenge as wheat is widespread in North American diets.
What is Celiac disease?
Celiac disease, or gluten intolerance, is a chronic inflammatory disease that affects the immune system. It targets the membrane of the small intestine by reducing its capacity to absorb nutrients, resulting in a vitamin and mineral deficiency.
A strict gluten free diet is the only treatment that will give back its absorption capacity to the small intestine.
How do we proceed?
To produce gluten free products, we start by surveying our suppliers to ensure that the ingredients we buy do not contain any trace of gluten. Control measures are also applied to our processing plants to avoid cross contamination if sources of gluten are also present at these plants. An analysis and audit program is in place to validate the efficiency of the procedures.
What is CCA?
CCA stands for Canadian Celiac Association. The purpose of the association is to improve the quality of life of people who are intolerant to gluten. This association was founded in 1972 and has become the advocate of people with Celiac disease, whether it is through health research or controls on the presence of gluten and wheat in food products. The Association also offers tips and solutions for gluten intolerant people.
What does a CCA certification mean?
CCA has joined the allergens control group to develop an assessment standard for the food industry . Together, they form the Gluten-Free Certification Program. This program combines the scientific and rigourous approach of the Allergens control group and the requirements and particulars of CCA. It is a standard in Canada, but it is also recognized in the US and everywhere in the world.