People with celiac disease or gluten sensitivities can find the candy aisle challenging due to potential contamination. While many candies are naturally free of gluten, manufacturing can introduce trace amounts through cross-contact. Understanding the difference between 'no gluten ingredients' and 'certified gluten-free' is key to safe eating.
Manufacturing and Cross-Contamination Explained
Candy production often uses shared equipment and facilities that handle ingredients containing wheat, barley, and rye. This raises the risk of cross-contamination, where gluten can transfer between product lines. Even with cleaning, airborne flour or residue can lead to unsafe contamination.
Hidden Sources of Gluten in Candy
Beyond cross-contamination, gluten can be a hidden ingredient in candy. Ingredients like modified food starch, glucose syrup, or malt extract might come from wheat or barley. Malt extract, for example, is from barley and has gluten. Wheat starch is sometimes used as a coating. Therefore, relying on 'naturally' gluten-free is not enough; manufacturers can change ingredients or processes.
Certified vs. 'Gluten-Free' Labeling
There's a key difference between a standard 'gluten-free' claim and certified gluten-free products. The FDA requires 'gluten-free' products to have less than 20 ppm of gluten. However, a certified label often represents a safer standard.
Benefits of Third-Party Certification
Third-party programs, like the Gluten-Free Certification Organization (GFCO), ensure products meet strict standards, including testing and facility inspections to minimize cross-contamination. This provides assurance, especially for those with celiac disease.
| Feature | 'Gluten-Free' (FDA) | Certified Gluten-Free |
|---|---|---|
| Gluten Level | Less than 20 ppm | Less than 10 or 20 ppm, with more testing |
| Cross-Contamination | Risk from shared facilities | Minimized risk with audits and dedicated facilities |
| Verification | Internal manufacturer testing | External, third-party audits and testing |
| Label Appearance | Simple text claim | Specific certification mark |
| Consumer Confidence | Reliant on manufacturer | High, due to third-party oversight |
Safely Choosing Gluten-Free Candy
To safely choose candy, consider these steps:
- Read Labels: Check the ingredients, as formulas can change. Look for gluten sources like wheat, barley, malt, or modified food starch, unless it is specified as gluten-free.
- Look for Certification Seals: Prioritize products with a third-party certification seal.
- Contact the Manufacturer: If the label is unclear, contact the company.
- Avoid 'Wheat-Free': Remember that 'wheat-free' does not mean gluten-free.
- Be Aware of Seasonal Items: Seasonal candies can use different recipes, so they may not be safe.
Conclusion
Gluten-free candy can still contain gluten. FDA regulations allow a maximum of 20 ppm, but this is not a zero-gluten guarantee. The best option is to choose products certified by a third-party organization, which helps prevent cross-contamination. By reading labels, prioritizing certified products, and staying informed, consumers can enjoy treats with fewer health risks.
Common Gluten-Free Candies
Tootsie Roll Industries states that all its confections are gluten-free and produced without gluten-containing ingredients. Some of their gluten-free candies include:
- Tootsie Rolls and Tootsie Pops
- Junior Mints
- Charleston Chew
- Dots
- Andes Mints
Safety Note
For those with celiac disease, the 'gluten-free' claim alone is not enough, particularly for products made in shared facilities. Always prioritize certified options and check labels carefully. For more information, consult the Celiac Disease Foundation.
