“Do your chocolates contain gluten?”
Chances
are you’ve heard this question at least once or twice in the last year, if not in
the last week.
January 13 is National Gluten-Free Day and if you’re not familiar with gluten, it may be
time to get acquainted.
Gluten
is a protein found in wheat, rye and barley. So sure, chocolate should be completely free of gluten.
Before making any claims, do your homework.
Start
by contacting your chocolate supplier, because even pure chocolate can contain
gluten if processed on the same equipment as wheat. Next, look for
gluten-containing ingredients in your chocolates. Common offenders are the
products of wheat (cookies) or barley malt (a popular sweetener used in candy).
It is estimated celiac disease
affects 1 in 100 people worldwide (Celiac DiseaseFoundation ) and even more have gluten sensitivity, a wheat allergy or
they are simply trying to avoid gluten for one reason or another. Regardless of
their reason, the gluten-free segment has experienced staggering sales growth
since the Food and Drug Administration released regulations for gluten-free
labeling in 2013.
The
Food and Drug Administration requires manufacturers to meet specific standards
before labeling their products as gluten free by having their products tested
in addition to following other manufacturing and ingredient sourcing protocols.
As
an alternative, you may use the phrase “no gluten ingredients,” instead of “gluten
free.” This lets the consumer know that there are no gluten ingredients in the
product without full certainty gluten cross-contamination hasn’t occurred.
Regardless
of your approach, consider ways to inform gluten-leary customers of products
available for them. You may identify products that do not contain gluten with a
special tag or even create a small display in your store. RCI member, See’s Candies of San Francisco, offers an allergen information list
noting which of their candies are unsafe for customers with common food
allergies such as nuts, eggs, soy, dairy and gluten.