Certifications provide a way for consumers to ensure that a specialty food product is safe for consumption and aligns with their dietary requirements.
During SFA's In the Know webinar, “Understanding Plant-Based and Gluten-Free Certifications,” Barry Meikle, “free-from” technical manager at certification body BRCS, will discuss the certification process, market opportunities, and share relevant resources to begin a journey toward certification.
The webinar will take place tomorrow, September 7 at 1 p.m. EDT. It is free for members and $19 for non-members. Register now.
SFA News Daily spoke with Meikle about the topic.
Do you feel certifications are required when it is already evident a product is plant-based or gluten-free?
Certifications are important because they give a guarantee to the consumer about the nature of the product. A simple salted almond product may, on the face of it, contain two ingredients—almond and salt, with perhaps some preservative in there too. However, where is this product being manufactured? Is it in a factory that manufactures other products that contain gluten? How are the ingredients stored? Is there segregation? What sanitation practices are in place before and after production? Is product testing being conducted?
In terms of a plant-based claim, this depends on what the definition of “plant-based” is. For our certification, as well as the risk of cross-contamination at the factory level, it is the absence of materials of animal origin. Would the average customer know which additives or preservatives listed on the ingredients list were animal-based products? The plant-based trademark makes this clear that no materials of animal origin are present.
What are some common mistakes made by specialty food makers when applying for certification?
Make sure you do a self-assessment against the requirements of the standard before you schedule your audit. Taking this step will highlight any gaps in your systems and will help prepare you for the full audit.
Some manufacturers also don’t take full advantage of achieving the certification. You’ve done all the hard work, implemented the standard’s requirements, trained your staff, and had the audit. Make use of the trademarks available to you!
Does it matter where a brand chooses to get its plant-based or gluten-free certification?
Yes, absolutely. All certifications, while trying to achieve the same thing, are different. You need to know what you’re getting into. Is the standard owner reputable? How mature are their standards? What trademarks can they offer on-pack? Are their standards applicable in countries where you want to ship product?
What advice do you have for makers seeking these certifications?
Do your research. Learn about the certifications available and choose the right one based on your needs and your specifiers’ needs. You may prefer a certification that is more focused on testing the final product, or one that is management system based. You may even prefer one that doesn’t require a third-party audit. There are pros and cons for all types, and all are priced differently.
What are you most excited to share during the webinar?
I’m excited to share details of our fantastic Free-From Standards with your members. BRCGS’ Free-From Standards are currently adopted by around 500 manufacturing facilities in over 30 countries worldwide. Our gluten-free program has endorsements and exclusive use of trademarks for three Celiac Associations covering all of North, Central, and South America.
Our plant-based program, while relatively new, is gaining momentum in the UK and Europe. We would like to grow that standard in North America too.
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