Thanksgiving Alert - Club House Gravy Now Certified as Gluten-Free
The Gluten-Free Certification Program (GFCP) in partnership with the Canadian Celiac Association have just announced that McCormick Canada has become one of a growing number of companies certified by the GFCP with the introduction of a line of gluten-free products to be available at grocery stores across North America.
A national manufacturer, McCormick Canada has built its reputation on creating the highest quality products in the market. As the leading supplier of spices, seasonings, specialty foods and flavours to the entire food industry, it now joins a growing number of companies who are committed to helping consumers look for reliable gluten-free products.
"By displaying the GFCP trademark, the Club House brand provides consumers with a trusted and easily identifiable source of gluten-free products, without sacrificing taste, to aid consumers that have celiac disease, gluten-sensitivity or are avoiding gluten for other reasons," says Linda Stiles, Senior Product Manager, McCormick Canada. "This is yet another innovation in our gravies in response to consumer need; the first of course, was when we created a less salt variety some years ago to respond to the trend to reduced sodium products."
Some of the delicious new and exciting gluten-free offerings to include the GFCP trademark include: Club House Gluten-Free Turkey and Brown Gravy Mixes (with 25 per cent less salt than the Club House original gravies), Club House Rice Flour, Potato Starch and Minute Tapioca. In fact, McCormick Canada has been offering gluten-free flours for more than 30 years, which now also carry the GFCP trademark.
"The Canadian Celiac Association and GFCP welcomes McCormick Canada to this program and believes that all Canadians have the right to safe food, and hence, has developed the Gluten-Free Certification Program to meet those special needs," states Paul Valder, President of the GFCP. "The CCA advocates on behalf of approximately 2,300,000 Canadians suffering from celiac disease and gluten sensitivity, who are frustrated by the uncertainty of identifying gluten-free products which are essential to their well-being."