FREE Webinar: Setting the Record Straight: Dispelling Gluten-Free Manufacturing and Production Myths

 

The gluten-free market is booming, and while that means more options are on shelves, it also makes it harder to tell whether a product is truly gluten-free. Persons with celiac disease and non-celiac gluten sensitivity know that a gluten-free diet is the only way to treat their conditions, but many find reading the nutrition labels of packaged products to be confusing. Why? While there are many conscientious gluten-free manufacturers taking the strictest precautions to ensure safe products, consumers still need more education about how to decipher nutrition labels. In a 60-minute talk using consumer-friendly language, Tricia Thompson, MS, RD, will provide an explanation of 20 ppm, discuss the role of food safety in gluten-free manufacturing practices, and clear up popular myths that bombard the gluten-free market.

Frito-LaySpeaker:  Tricia Thompson, MS, RD; The Gluten-Free Dietitian, Nutrition Consultant Celiac Disease, Founder Gluten Free Watchdog, LLC

Sponsored by Frito-Lay, this webinar is free of charge.

When:  Thursday, July 26, 2012

Time: 8:30 p.m. ET/5:30 p.m. PT

Where: Your computer

To register: Visit the event registration page

Watch & Win!

Ten lucky participants will win a Gluten-Free Prize pack on behalf of Frito-Lay, containing a chip and dip bowl set, a bag of Lay’s® Classic potato chips and Tostitos!® Scoops!® tortilla chips and a copy of Nicole Hunn’s cookbook, Gluten-Free on a Shoestring. Valued at $35.

Note: Beyond Celiac provides information on gluten-free events as a service to the community. Please note that Beyond Celiac cannot assure the event participant or restaurant patron of the gluten-free practices or knowledge of the restaurants cited if they have not completed the Beyond Celiac GREAT Kitchens program, which provides accredited gluten-free training to restaurants and other foodservice providers. Please call the venue directly to learn more about their preparation processes.

 

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