We define specialty gourmet products as those marketed to the “foodie” with a discriminating palate. The focus of these products is moreso on the high quality or unique taste profile rather than their health or environmental component.
High quality products, often with limited distribution
Current government guidelines call for products labeled as being “Gluten Free” to contain less than 20 parts per million of gluten. Gluten is a protein found in wheat (including kamut and spelt) and other grains such as barley, rye, malts and triticale, as well as from additives using gluten (additives including flavoring, stabilizing or thickening agent).
Any product using ingredients that have not been heated above a temperature of 118° F during the manufacturing process. Heating foods to a temperature below 118 degrees is thought to preserve the naturally occurring enzymes in the food. No standard labeling regulations currently exist for raw food claims.