Over the years, lots of Brown Cow fans have asked us about the gluten in our yogurts. We’re happy to tell you that, as of April 2007, our yogurts (except for our Fruit & Whole Grains) are certified gluten-free by the Gluten-Free Certification Organization!

Frequently Asked Questions

Are all Brown Cow products certified gluten-free?
Our Fruit & Whole Grains yogurts contain gluten, and we make our smoothies in a facility that has not yet been certified gluten-free. Otherwise, our yogurts are certified gluten-free.

What did your certification process entail?
The Gluten-Free Certification Organization (GFCO) reviewed our application, product formulas, process flow, ingredients and testing protocols. They conducted a thorough on-site inspection.  We also remain subject to future, unannounced GFCO inspections.

What is the Gluten-Free Certification Organization?
The Gluten Free Certification Organization (GFCO) was developed in cooperation with Food Services, Inc., a subsidiary of the Orthodox Union (OU), the world’s largest and oldest kosher certification agency. The OU uses nearly 500 field representatives – all proficient in modern food production techniques and chemical and biological processes – to conduct plant inspections and product reviews for the GFCO.

Does gluten-free certification mean that a product is completely gluten-free?
GFCO’s gluten-free certification assures that the product contains less than 10 ppm of gluten (5 ppm of gliadin) and similar proteins from rye and barley as measured by testing methods accepted by analytical associations such as the Association of Analytical Communities (AOAC), testing researchers, and other agencies.

Do other gluten-free standards exist in the US?
The FDA has been mandated by law to draft and implement, by 2008, a definition for “gluten-free” as well as guidelines for gluten-free food labeling. The GFCO participates in the FDA meetings regarding gluten-free standards, which allows the GFCO to keep abreast of the FDA's work. GFCO gluten-free standards will either meet or exceed FDA standards. It’s likely that the FDA gluten-free standard will require that foods labeled gluten-free contain no more than 20 ppm of gluten.

Information about gluten-free certification.
Information about celiac disease.
Information about FDA gluten-free standards.
Information about food allergens.