Do you ever get confused by the variety of labels on products these days? If you spend time looking for gluten-free products, you’ll probably see a large variety of labels, ranging from any of the following:
- Gluten-Free.
- Wheat Free/No Wheat
- Made in a gluten-free facility.
- Made in a gluten-free facility that also processes nuts.
- Made in a gluten-free facility that also processes grains.
I’ve always found this confusing and sometimes frustrating, and apparently, I am not the only one. The cohort at gluten-free Cookie Federation has shared thoughts on this very subject:
So, you’ve noticed all the variants on all the packages….What does the CookieFed consider GF? Basically if they make a stab at it and label it GF and it doesn’t make us sick we’ll consider it GF. I can’t say that I have come across any GF labeled stuff that made me sick, but I have eaten a number of things that did not have any ingredients containing gluten that did make me sick (various cerials, frozen dishes, ice creams etc.).
But my favorite confusing label is “No Wheat. Not gluten-free.” Why bother saying no wheat if you have the gluten?
I don’t think there is any doubt that this system is better than it was even 3 years ago, but there is always room for improvement. What would you change about the current product labeling system to help make things easier for Celiacs?
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