CCA adds the President’s Choice Brand to Gluten-Free Certification Program

Press Release

Milton, ON CANADA (PRWEB) December 12, 2012

Gluten Free Certification ProgramThe Gluten-Free Certification Program (GFCP) and the Canadian Celiac Association are pleased to announce that Loblaw Companies Limited ((Loblaw)has become one of the growing number of GFCP certified companies and has recently introduced a line of President’s Choice® gluten-free bakery products in select Loblaw stores across the country. “By displaying the GFCP trademark, the President’s Choice® brand provides consumers with a trusted and easily identifiable source of gluten-free products,” said Ian Gordon, senior vice-president, Loblaw Brands, Loblaw Companies Limited.

The GFCP is the only certification program in Canada, which includes a food safety management system designed to fully meet the requirements of Canada’s stringent Food and Drug Regulations for “gluten-free” claims and was developed by the Canadian Celiac Association (CCA) to certify companies, which produce and market gluten-free products.

With the launch of President’s Choice® brand gluten-free products, Loblaw joins Frito-Lay potato chips (PepsiCo Foods Canada), Solo-gi Nutrition and Cheecha brand snacks as the first market leaders in Canada to carry the GFCP trademark of the Canadian Celiac Association.

Paul Valder, president of the Allergen Control Group Inc. (ACG), the corporation that manage the GFCP states; “We are extremely excited about the level of interest in the GFCP. Over 25 manufacturers and retailers, from both the food and pharmaceutical sectors representing approximately 200 products are currently in the GFCP pipeline.”

“The Canadian Celiac Association believes that all Canadians have the right to safe food, and we have developed the Gluten-Free Certification Program to meet these special needs” states Peter Taylor, Executive Director of the Canadian Celiac Association. “The CCA advocates on behalf of approximately 2,000,000 Canadians suffering from celiac disease and gluten sensitivity, who are frustrated by the uncertainty of identifying gluten-free products, but that are essential to their well-being.”


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