Gluten Free Mom

Snyder's of Hanover Response to Gluten Free Community

As a follow up to the letter from Jules Shepard, I had a very good conversation today with Mike Anderson, VP of Marketing for Snyder's of Hanover. I ended the call feeling better about Snyders, but also feeling that I will need to be more scrupulous of mainstream manufactured products.

First, Snyders is very apologetic for any perception that they have a cavalier attitude towards the gluten free market or those on the gluten free diet. They want to apologize to the gluten free community for any confusion they caused. We did not get into a he said/she said dialogue regarding the discussion with Jules. As I have said before, I completely trust Jules and have no doubt that she felt the way she did for good reason. I think the issue here is the problem that stems from gluten free labeling not being regulated by the FDA.

Currently, there is no FDA regulation that defines the term "gluten-free." The Food Allergen Labeling and Consumer Protection Act (FALCPA) required the FDA to develop and implement regulations for the voluntary labeling of gluten-free foods.  The FDA announced the proposal on January 23, 2007.  The final proposals was due to go into effect on August 2, 2008. This deadline was not met. (For more on the FDA regulation see AmericanCeliac.org). However, the FDA does not object to the use of the term "gluten-free" in the labeling of foods, provided that when such a claim is made, it is truthful and not misleading.

Until the FDA regulation goes into effect, it is up to manufactures such as Snyders to define what is truthful and not misleading in labeling products as GF. As Mike explained, as a manufacturer they see their products falling into three categories: (1) food certified GF by an agency such as GFCO and tested at less than 10 ppm, (2) food that is labeled GF on the package but not certified and therefore up to some good faith standard set by the manufacturer, and (3) food that is not labeled as GF but contains "no gluten ingredients." For instance, Snyders makes a veggie stick that does not contain any gluten ingredients. So it could be labeled as "no gluten ingredients." However, because of manufacturing practices their veggie stick product test at above 20 ppm for gluten. As a company newly entering this area, Snyders is trying to understand the importance of the 20 ppm standard to the celiac community and/or to the larger group of individuals who for various reasons have decided to eliminate gluten from their diet. For good or for bad, GF has in some ways become a fad. Because this area is not regulated by FDA, it leaves a lot of discretion and confusion for food manufacturers.

Rest assured Snyders has heard the voice of the celiac community and will hopefully be signing a contract with GFCO for certification of their new pretzel sticks very soon. By the way, they have actually been looking into certification since last September. As part of their research, they have been conducting tests of their new GF pretzels, which have been testing in the 5 ppm range. Your emails to Snyders took away any doubt as to the importance of GF certification for their pretzels. They hope to launch their new line of pretzels sometime in the next couple of months and these will be certified GF and meet the GFCO standard of less than 10 ppm.

Additionally, and maybe even more importantly, this issue has opened my eyes to the fact that buyers need to beware when it comes to processed food that could be made on shared lines or in the same facility as products containing wheat. Once the FDA regulations are enacted, then you can feel reasonably certain that something labeled GF contains less than 20 ppm. But until then, the ball is really in the manufacturer’s court to apply this standard. Just today I saw some taquitos at Whole Foods in the Gluten Free section that said "no gluten" but yet they were not certified GF, there was no indication that they were made in a GF facility, or that the company independently tested the product to assure it was GF. Before this incident, we probably would have eaten these but I think I will pass on items such as this until a more consistent standard is developed. Moreover, if a company really wants the gluten free community to trust its products, they need to take the steps to test their own products to verify they met the 20 ppm standard. For instance, Amy’s website indicates they have an in-house lab that verifies its products meet the 20 ppm standard.

Even more bothersome to me are the products not labeled GF but that, from reading the label, appear not to contain any gluten. Mike gave the perfect example of veggie sticks that contain no gluten ingredients. Upon reading the package someone on the GF diet may think they are safe to consume when in fact they test at more than 20 ppm.

As I have said many times, I am not an expert, or a doctor or a nutritionist. I am just a Mom who is trying to negotiate the GF world, and I know this may seem overly cautious to some. There are some publications that almost push the gluten free community into feeling safe about items such as this by pointing out the rarity of contamination. This is really your own individual decision that you will have to make.

In the meantime, to see a list of all the companies that have been certified GF click on the "certified" link on the GFCO website. Can I say how thankful I am to this organization for providing this service? In addition, I reaffirm that the easiest and safest way to eat GF is to cook whole natural (why not make it local and organic) ingredients that are naturally GF.

　

Response from Snyders

Well we have their attention.  For those of you who have written a recent letter to Snyder's here is the response you probably received:

Snyder’s of Hanover is pleased to announce that our new Gluten Free Pretzel Sticks have been tested by Silliker Labs, an international leader in food safety and quality testing and have surpassed the Food and Drug Administration (FDA) proposed guideline for gluten free claims of <20 parts per million per serving. Though the FDA has not given final guidance on this issue, Snyder’s of Hanover has adopted the <20 ppm as our standard for making a gluten free claim.

　

According to Silliker Labs, our gluten free pretzels actually tested at <5 parts per million per serving on multiple tests conducted during the product development stage.　 We will continue to test our product through this respected laboratory to ensure we maintain this level of compliance.　　

　

Snyder’s of Hanover has been in business for over 100 years. We are a third generation, family owned and operated company that values the integrity and quality of our products above all else. You can rest assured that our new Gluten Free Pretzel Sticks have been thoroughly tested and are in full compliance to insure the safety of consumers in the gluten free community.

Sincerely,

Carl Lee

President and CEO

Snyder’s of Hanover

First I want to say that I would not of posted the email from Jules if I did not completely trust her!  She has dedicated her life to making the gluten free world taste good and safe. 

Second, I am glad that Snyder's is committed to the 20 ppm, but now we need for them to prove it.  Given the attitude of one of their own top executives, the only way they can do this is to go through a certification program such as the one offered by GIG.  Thus, here is the letter I wrote back to them:

Hello Mr. Lee,

　

I know you are getting a ton of emails regarding your GF pretzels.　 Before you pass over this one, please note that I am the one who posted the letter from Jules and started this awareness campaign.

　

I am glad to hear your claim that Snyder's has in fact adopted the standard of 20 ppm for gluten, but would like to hear your response to the following direct questions.　 We are always happy when someone produces a new GF product, but not if it is going to make us sick.　 I will happily help "clear the air" on this subject if you can address the following claims:

　

1.　　　　　 Is Snyder's willing to be certified GF by an organization such as GIG?　 It is one thing to say your standard is 20 ppm, but an entirely different issue to actually take the steps necessary to comply with this standard for every batch.

2.　　　　　 What is your response to the opinion asserted by your Executive that Snyder's didn't want to have to do any product recalls or lose inventory because any given run may test at over 20 ppm gluten. He even threw out the example that if someone "forgot to wash down the line" between gluten and gluten-free runs, he didn't want to have to "report to anyone else, pull inventory or do any recalls of product". He went so far as to say that although the bags are currently labeled "Gluten Free" and also "Wheat Free," the company is actually going to take off the "Wheat Free" designation since the products are run with wheat products and are potentially contaminated with wheat. Shockingly, he indicated that the "Gluten Free" label will remain

.3.　　　　　 What is your response to the statement that "only 3 million people are celiac, and most of them don't even know it yet." He identified your target market as "the other 22 million eating gluten free, just because.s" He indicated that this market segment wouldn't really care if your products contained 20ppm or 23ppm gluten."

　

As you have figured out by now, we are a very passionate community.　 The reason for this is that most of us have been sick, or have seen our children suffer from gluten.　 My daughter was so sick from celiac disease that she vomited to the point of having to put on an IV several times to rehydrate her.　 And that was just the outward symptoms.　

 If you had such a daughter, what would your response be to a company who seems so flippant about the health of its customers?　

　

Looking forward to your response,

Gluten Free Call to Action

I received the following from someone who I really respect in the gluten free community.  Jules is completely dedicated to making this a better gluten free world.  Please read the following:

Are you willing to be poisoned?　 For profit?

I apologize for the alarm, but where food safety and our health are concerned, silence is not an option. I hope you agree.

This month I met a senior executive of a food company that is launching a new gluten-free product. When I asked why their product was not certified gluten-free,　I was discouraged (because I usually only eat products that are certified). As we discussed their reasons, and their casual and dangerous interpretation of what "gluten free" means,　my stomach knotted,　by blood pressure rose and I was moved to write a letter to their CEO.

Please read the letter,　and join me and thousands of gluten-free consumers who will not be taken advantage of for profit’s sake. 　The incredible growth of the gluten-free segment of the food industry is usually a positive development for those of us adhering to this eating style. But this growth also is fraught with perils,　as uncaring, uninformed companies disregard our health in their eager attempts to capture their share of our dollars. I’ve long compelled my readers to not patronize companies that produce inferior products; to not compromise on taste. Nor should we blindly flock like underfed lemmings to the snack food aisle to purchase the latest "gluten-free" offerings…without proof of the companies’ commitment to protecting our health.

Until now, I had nothing against this company, but in light of what I learned directly from a senior executive, I feel nothing but an all-out boycott of this product by the gluten-free community will suffice.　 We need to send a message that our collective purchasing power is powerful indeed. And that gluten-free consumers deserve the safety,　care and accountability that marketing a product to us demands. Your swift and committed response will send a message not only to this company,　but will serve as a warning to others who want to capitalize on us without doing their diligence.

　

Don’t remain silent. Exercise your right! Voice your concerns by contacting the President and CEO of Snyder's of Hanover directly, Mr. Carl Lee at SOH@snyders-han.com. 

 Then please pass on this letter to all those you care about who live gluten free.　

 The gluten-free community is a tight-knit one,　indeed.　 Let’s harness the power we have in our numbers,　and raise our voices.　 We will not be exploited!

~jules shepard

------------------------------------------------------------------------------------------

Mr. Carl Lee

President & CEO

Snyder's of Hanover

VIA FAX 717-632-7207

March 26, 2010

Dear Sir,

Your company has undoubtedly identified the gluten-free segment of the food market as a high-growth opportunity. You are about to learn how vital truly gluten-free foods are to the health of this same population – a population which can be very vocal when they think they are being taken advantage of and when their health is placed in jeopardy.

I met with your Vice President of Marketing at Expo West and engaged him in a discussion about your new gluten-free pretzels. I was initially excited about this brand new offering, but I soon became horrified at your company's reckless disregard for the safety of the population to which you hope to market this product.

When I asked about why Snyder's isn't GF certified, your VP of Marketing, Rudi Fischer, brushed off the notion, explaining that the company had explored the requirements of certification, and "didn't want the headaches" that came with it. He elaborated that Snyder's didn't want to have to do any product recalls or lose inventory because any given run may test at over 20 ppm gluten. He even threw out the example that if someone "forgot to wash down the line" between gluten and gluten-free runs, he didn't want to have to "report to anyone else, pull inventory or do any recalls of product". He went so far as to say that although the bags are currently labeled "Gluten Free" and also "Wheat Free," the company is actually going to take off the "Wheat Free" designation since the products are run with wheat products and are potentially contaminated with wheat. Shockingly, he indicated that the "Gluten Free" label will remain, however.

Your VP also said your company is not really concerned with the gluten ppm test results since, he said, "only 3 million people are celiac, and most of them don't even know it yet." He identified your target market as "the other 22 million eating gluten free, just because.s" He indicated that this market segment wouldn't really care if your products contained 20ppm or 23ppm gluten. Can he be serious? When I inquired as to why on earth Snyder's would enter this marketplace (with this approach), he answered, "Because Glutino is making a killing with their pretzels."

This 3-ppm increase in gluten could trigger any number of symptoms in celiacs, or in those who "merely" eat gluten free, ranging from painful gastrointestinal symptoms like diarrhea and cramping, to nutrient malabsorption, painful skin lesions, joint inflammation, fatigue, infertility and miscarriage, and of course, headaches – although apparently ours are not as serious as the headaches your VP indicated would come with gluten-free certification.

I spent the afternoon before the Expo speaking at the Healthy Baking Seminar to more than 130 manufacturers who wanted to get gluten free right. Small and large companies which are willing to invest in educating themselves about the onerous responsibility of gluten-free food safety as well as the market opportunity it represents.

They know, as I wish your company did, that gluten free is not just about a market opportunity. It is a responsibility manufacturers bear when they enter this marketplace. Did you do more than buy the SPINS report, or did you actually talk to gluten-free consumers? In any of your focus groups, did anyone say that a 3-ppm increase (or more) in gluten is acceptable? One-eighth of a teaspoon of gluten-containing flour can cause a chain reaction of painful symptoms in gluten-free consumers from which it may take weeks to recover. The manufacturers who take this responsibility seriously and produce good products -- the ones who do it right -- like Glutino, can make "a killing." The ones who disregard the importance of the responsibility they bear, like Great Specialty Products (recently indicted in North Carolina on six counts of obtaining property by false pretenses by marketing bread as gluten-free that was not, in fact, gluten-free), will have far more to deal with than poor sales.

This is a critical juncture for Snyder's entering this market. As you will see, all eyes are now on you; you have the opportunity to do the right thing. If your product recovers from this misinformed beginning, it will be by finding an organization who is willing to train and certify you – and believe that when they walk out the door you will uphold their standards. It will also come from taking the time to understand your market and ingrain yourself into the gluten-free community by funding celiac research, by supporting efforts to raise awareness for the needs of the gluten-free community, and by proactively lobbying for tougher -- not looser -- labeling protocols. Take the high road and redeem your company, leading the category by example, or your "gluten-free" products will fail and much good will toward your company will be squandered.

　

Sincerely,

Jules E. D. Shepard

　

And the winner of the Le Creuset Giveaway is . . .

Congratulations to Tia!! the winner of the Le Creuset Giveaway!  Tia please email me with your full name and address.

Thanks to the rest of you for all of the great comments.  Yes, I do make the mac n cheese dairy free using Daiya.  We also love the quoina pasta and it works great in this recipe as well.

Le Creuset Giveaway and one of our favorite dishes - Gluten Free Macaroni and Cheese!

Did I promise another giveaway? 

Thanks to the most generous sponsors at csn stores for offering this opportunity to gift one of my readers with a product from one of their many online companies. csn stores is a website that has over 200 stores to shop at it including really cute kids bedding, modern furnishings and cookware! 

Since most gluten free moms spend a lot of time in the kitchen, this Le Creuset 9 inch baking dish is a perfect giveaway. 

The Le Creuset 9 inch Square Dish is truly an all-in-one dish that you can use for baking, slicing, serving, and storage. Poterie Stoneware can be used in the oven, broiler, or microwave and will not absorb odors or flavors.

 

Features:

Bonus 5" Baking Dish

Bold Caribbean color

Does not absorb odors and flavors

Oven and microwave safe

Durable, non-porous enamel resists chipping, scratching, staining

Convenient grip handles

Refrigerator and freezer safe

I absolutely love my Le Creuset cookware.  It conducts heat wonderfully to give you an evenly cooked dish.  This cookware is so hardy that your great-grandchildren will still be cooking casseroles in it!  This is not inexpensive cookware so this is a wonderful opportunity to own your own Le Creuset dish. 

One of our favorite meals to cook in our Le Creuset dish is Homemade Gluten Free Macaroni and Cheese.  This recipe was easily adapted from a recipe that my Mom makes and gave to me.  I don't know the name of the recipe book (Mom, maybe you can leave it in the comment section), I just remember that it is old and well-used.

This was a family favorite before going gluten free so I was happy that I could still make it once we started our gluten free diet. 

There is nothing like homemade macaroni and cheese.

GLUTEN FREE MACARONI AND CHEESE

 

· 2 cups GF macaroni (elbow works best)

· 3 T butter 

· 2 T GF flour

· ½ t salt

· Dash of pepper

· 2 cups milk

· ¼ cup finely chopped onion (optional)

· 8 ounces sharp cheddar cheese cubed (makes 2 cups cubed)

Preheat the oven to 350 degrees F and butter a 1-½ quart casserole.

Cook GF macaroni in salted water according to package directions.

In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.

Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).

Cook and stir until thick and bubbly.

Add the onions (optional) and cubed cheddar cheese. Stir until just melted.

Mix with the cooked macaroni and turn into the casserole dish. If you have some handy, you can top it with some GF bread crumbs or a handful of crumbled Lays plain potato chips.

Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).

Now to the giveaway, I was a little overwhelmed with emails last time, so this time around please leave a comment on this post instead of email. There are 3 ways to enter this contest:

1) Comment on this post and you're entered once.

2) Post on YOUR blog about my giveaway including a link to this post, then come back here and leave me a comment that you've done so including a link to your post and you're entered again!

3)  Tell your friends on Facebook about my giveaway in your "status" including a link to my site. Again, just come back here and leave me a comment that you've done so! (Honor system on this one, okay, because I know I'm not FB friends with all of you!)

Please be sure to leave contact info in your comments so I can notify the winner. I will use Random.org to pick a winning comment the morning of March 21st.  This contest is open to anyone living in the Continental US and Canada. Good luck everyone!