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Brewery & Distillery
Craft Brewery
monly made from barley, hard seltzer can also be Laura K. Allred, Ph.D. is the regulatory manag-
produced using sugar to create an inherently glu- er for the Gluten Intolerance Group’s Gluten-Free
ten-free product. Certification Organization (GFCO). Allred’s expe-
rience includes a background in immunology and
Distillers of hard alcohol should also pay careful eight years of directing a food testing laboratory
attention to any added flavorings: some of these and test kit manufacturing operation. The GFCO
ingredients include gluten and thus introduce the certification logo is the symbol of trust for the glu-
potential for cross-contamination. Manufacturers ten-free community, with more than 60,000 prod-
should also take care when using old barrels to ucts certified worldwide.
season alcohol, because some of these barrels are
sealed with wheat paste and may contain trace Jeanne Reid is the marketing manager for the
amounts of gluten. nonprofit Gluten Intolerance Group. Reid is a mar-
keting and advertising professional with 20 years
As the gluten-free market continues to grow, in the retail, restaurant, and CPG industries as well
more consumers are seeking options for gluten-free as cause-related efforts. A difficult family battle
alcoholic beverages and many are willing to pay a with celiac disease was an eye-opener for Reid and
premium for products they know they can trust. provided an opportunity for her to gain extensive
Starting with quality ingredients, adopting best knowledge and expertise on the gluten-free market.
practices for cleaning and testing your equipment
and obtaining third-party certification, like GFCO, For more information, visit...
are three ways you can assure consumers that your www.gluten.org and www.gfco.org
gluten-free product is safe for consumption. Take
the right steps, and your gluten-free alcoholic beers
and spirits can become the next must-have brand
for any occasion.
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