This is a warning to all you TJs fans out there. When I went to their web site, I noticed that their Gluten Free list was now a No Gluten Ingredients list. I believe they're doing this to comply with the new labelling that goes into effect this year that says you can't label something gluten free unless it's tested or is a 'naturally gluten free product'.

Be careful; my favorite marinara sauces (regular and organic plain marinara) are on the No Gluten Ingredients list, but the label says they're processed on the same equipment as wheat. I"ve bought their sauce before and it never had that warning on it. Possibly a change in manufacturers. Just wanted to give this board a heads up.

I can't tell you anything about reactions, since I buy it for my 2 year old celiac son.

It's important to remember that a change in the wording doesn't necessarily reflect a change in ingredients. If it was fine before, then it is probably ok now.

I had a long conversation with someone at the Gluten Free Mall and she said that all of the labels will be changing soon. I believe she said September. Anyway, TJ is just getting ready for it.

It is true that unless a product is tested, they will not be able to call it "Gluten Free" (exceptions as noted). And they will all say processed on equipment that also processes (the common allergens such as peanuts, nuts, wheat, dairy, etc.)

She said to not be surprised that products I have been using that said "gluten free" no longer do.

I figured. I've been keeping up with the FDA site on this, and even read most of the bulletin about the labelling changes. I'll search the board yet to see if other more sensitive people have had reactions to TJ"s products.

Yes, folks, labels will be changing, even if the products themselves won't.

Until recently, in the USA, a claim of "Gluten Free" did not have any legal definition. Each company using the term could have their own definition, and did not have to adhere to any verifiable standard.

In the future, to make this claim, the product will have to adhere to a regulated standard backed up by testing to verify compliance. The test will, of course, never be able to prove the total absence of gluten. It will have a detection threshold which will be above zero. This topic (testing) has been discussed here many times in many threads. Testing adds to the cost of production, which in turn adds to the consumer cost of the product.

There are two basic options for manufacturers who used to say simply "Gluten Free."

They can continue to make the same product they always have, but change the label to say that there are no gluten ingredients. Or, they can make the same product they always have, and make no claim at all about gluten on the label, while maintaining a well known policy that any gluten ingredient will be clearly disclosed (Kraft and many others have had this policy for years).

The other option is to begin testing the product (and its ingredients) on a consistent basis to determine if detectable gluten is present. If detectable gluten is not found, then they will be able to make the "Gluten Free" claim on the label, while also carrying the disclaimer that they test for xx ppm of gluten content. If they don't state the detection threshold on the label, the law will specify it anyway. Many celiacs will then boycott their product, because they believe (incorrectly) that if the detection level of the test is 20 ppm, then any product passing the test must obviously contain 19.9 ppm!

I guess there is also a third option. They can intentionally add gluten (such as malt flavor) to avoid the entire issue. We don't really want that to happen, but if people keep demanding that producers guarantee a product to be 100% Gluten Free, this is an easy way for them to avoid having to deal with this. Kellogg's don't worry about this issue; they intentionally put barley malt into everything them make. No celiacs bugging the operators in their call center, wasting their time with silly questions about shared lines, cross-contamination, parts per million, or anything like that.

Some of you will not like what I have said, but please take some time to think about it.

Peter - yep, I"m aware of all the changes. No more 'gluten free' labels on the canned goods from Walmart. My issue was that previously the TJs sauce did not have a warning, and now it does say it was processed on equipment that also processes wheat. So far my searches on this site haven't come up with people having any reactions to TJs stuff, but better safe than sorry, I"ll give the sauces to my Mom.

BTW, here's a recent update on the FDA labelling schedule:

http://www.dcgluties.com/2008/06/20/tgigf-...-free-labeling/

"“The final rule to define the food labeling term “gluten-free” will not be issued until sometime after the Food and Drug Administration (FDA) publishes a Federal Register notice announcing the availability of its draft report on a safety assessment for gluten intake by individuals with Celiac disease. FDA will be soliciting public comments on that draft which will be considered along with the comments we previously received on the proposed rule on gluten-free food labeling as well as the findings of the safety assessment itself in developing a final rule.

The notice on the safety assessment is expected to be published shortly, but it is premature to anticipate the issuance date of the final rule. However, when the notice and final rule are published, they likely will
be posted at FDA’s website http://www.cfsan.fda.gov/~dms/lab-cat.html#gluten. Therefore, you may
wish to visit that website periodically for any updates.”