Food Certification Decoded

I personally enjoy walking down grocery store aisles and aimlessly browse food products, usually packaged foods. One thing I find most intriguing is the way food marketing stimulates my desire to purchase and my willingness to spend more on a food product that looks delicious, based on the graphics printed on the packaging. The visual sensory stimulation is sufficient.

However, I do find claims and endorsements overwhelming sometimes. Every company is trying to sell you their products and you find yourself swamped with information. One of them is food certification. Products with these labels are usually verified by a third-party to guarantee a specific quality. The terminology used is simple but there is more to it. So I have picked three common logos to unveil what it means behind the certifications.


What is GMO? GMOs contain genetic materials that have been artificially modified in labs for the purpose of increasing yields, reducing use of pesticides and enhancing nutrient contents. In North America, more than 80% of our foods contain GMOs. Food products bearing this seal contain <0.9% Genetically Modified Organism (GMO) in a set sample. Unfortunately, it does not imply "GMO free" due to risks of contamination and limitation of testing methods.



Who provides this seal? An Canadian Food Inspection Agency accredited certification body
What is organic? Organic practices are based on principles that preserve long term environmental and biological sustainability. They also exclude uses of pesticides, GMOs, fertilizers, antibiotics and growth hormones. Products bearing this seal has a 95% or more organic content. Products with less than 95% organic content may make organic claims but cannot use the logo.




Who provides this seal? The Gluten-Free Certification Program endorsed by the Canadian Celiac Association
What is gluten? Gluten is a protein found in barley, rye, wheat, triticale or any food products made with these grains. People with Celiac Disease react to the consumption of gluten resulting in malabsorption of other nutrients. Consumption of gluten by non-Celiac healthy individual is generally safe and poses no harm; however gluten-sensitive people may choose gluten-free options to avoid symptoms such as bloating, cramps and fatigue.    
What does it mean to consumers? Products with this seal are manufactured in facilities that have been audited to be gluten-free by a third party. In order to make a gluten-free claim on food products in Canada, the gluten level (natural or cross contamination) should not exceed the tolerance threshold for people with Celiac disease.

Applications for certification is voluntary by food manufacturers, but food nutrient claims and labeling are regulated in Canada. Purchase of certified products is a personal preference by consumers and it is important to understand the reason behind them as a smart consumer!


Sources
Non GMO Project
EatRight Ontario
Canadian Food Inspection Agency
Canadian Organic Growers
Dietitians of Canada
Canadian Celiac Association
Gluten-Free Certification Program