Gluten free

To be labeled as 'Gluten-Free,' products must strictly adhere to international standards, most notably the Codex Alimentarius (CODEX STAN 118-1979), which stipulates a gluten content of less than 20 parts per million (ppm). Buyers must verify that suppliers hold GFSI-recognized certifications such as BRCGS (Gluten-Free Certification Program) or GFCO (Gluten-Free Certification Organization). Additionally, ensure compliance with regional labeling laws, such as the FDA Gluten-Free Labeling Rule in the US or Regulation (EU) No 828/2014 in Europe.

Cross-contamination is the highest risk in gluten-free sourcing. You must confirm that the supplier operates in a dedicated gluten-free facility or has stringent segregated production lines. Request a detailed HACCP (Hazard Analysis and Critical Control Points) plan that specifically addresses allergen management. Suppliers should perform ELISA (Enzyme-Linked Immunosorbent Assay) testing on every batch and provide a Certificate of Analysis (COA) to prove the absence of gluten before shipment.

Since gluten provides elasticity, gluten-free alternatives require specific functional additives. Evaluate the hydrocolloid content (such as Xanthan Gum or Guar Gum) which mimics gluten's structural properties. For bulk ingredients like rice or quinoa flour, check the mesh size (fineness) to ensure it meets your production needs. For retail-ready products, prioritize clean label ingredients and verify the moisture content (typically <14%) to ensure shelf-life stability and prevent mold growth.

Packaging must provide a high moisture and oxygen barrier to maintain freshness, often utilizing BOPP/VMPET/PE laminated films. Ensure the packaging is hermetically sealed to prevent environmental cross-contamination during transit. Furthermore, the Allergen Statement must be clearly visible, and if the product is organic, it must carry the relevant USDA Organic or EU Organic logo alongside the gluten-free claim.

The primary risk is regulatory non-compliance, where a product labeled 'gluten-free' in one country exceeds the ppm threshold of the destination country. Another risk is ingredient substitution, where cheaper, gluten-containing fillers are used. To mitigate this, use Made-in-China.com's Secured Trading services and insist on third-party pre-shipment inspections (such as SGS or Intertek) to verify both quality and gluten-free claims.

Negotiate a Quality Assurance Agreement (QAA) that includes a 'rejection clause' for any batch testing above 20ppm upon arrival. Request tiered pricing based on volume, but do not compromise on testing frequency for lower prices. For long-term partnerships, ask for transparency in the raw material supply chain to ensure the sub-suppliers of grains are also certified gluten-free.

Ensure the shipping container is Food Grade Certified and free from odors or residues of previous cargoes (especially wheat or soy). For processed gluten-free snacks, use temperature-controlled (Reefer) containers if shipping through tropical zones to prevent oil rancidity. Always clarify Incoterms (e.g., CIF vs. FOB); for food, CIF is often preferred as the seller manages the complex insurance and freight risks until the goods reach your port.

Look for Audited Suppliers who have undergone on-site inspections by independent bodies. Check their Audit Reports specifically for food safety certifications and production capacity. Prioritize suppliers with a high 'Diamond' star rating and those who have a history of exporting to strictly regulated markets like North America or the EU, as they are more likely to understand international labeling and sanitary requirements.