Iyarkai Scientific Consultation
Serving New York, New York

Gluten Free Certification Consultant in New York

Obtain Canadian Celiac Association (CCA) gluten-free certification or GFFS recognition. Expert guidance on gluten controls, testing protocols, ingredient verification, and facility segregation for gluten-free claims.

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Expert Gluten Free Certification Services for New York Food Businesses

Iyarkai Scientific Consultation is New York's trusted partner for gluten free certification. As the world's most dynamic food market, New York is home to a growing number of food manufacturers, processors, importers, and exporters who rely on expert food safety compliance to access domestic and international markets. Our experienced consultants bring hands-on regulatory knowledge - including CFIA, SFCR, FDA FSMA, and leading GFSI certification schemes - directly to your New York facility. Whether you need to develop your first gluten free certification or strengthen an existing program ahead of a regulatory inspection or retailer audit, Iyarkai delivers measurable results.

100+
Certifications Delivered
15+
Years Experience
26
Cities Served
48hr
Rapid Response

Gluten Free Certification Services We Provide in New York

  • Gluten-Free Compliance Gap Assessment
  • Gluten Control Plan Development
  • Ingredient & Supplier Gluten Verification
  • CCA Certification Program Support
  • Gluten Testing Protocol Design
  • Allergen/Gluten Training for Staff
  • Gluten-Free Label Claim Review

Why New York Food Businesses Choose Iyarkai

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Frequently Asked Questions - Gluten Free Certification Consultant in New York

What are the rules for gluten-free labelling in Canada?
Under Canada's Enhanced Labelling requirements (Health Canada), a food labelled gluten-free must not contain wheat, rye, barley, oats, triticale, or their hybridized strains, and must contain less than 20 ppm of gluten. Compliance requires ingredient verification, gluten testing, and robust cross-contact prevention controls.
What is the Canadian Celiac Association (CCA) Gluten-Free Certification Program?
The CCA Gluten-Free Certification Program is a voluntary third-party certification for manufacturers. Products certified under this program are tested to contain less than 10 ppm gluten (more stringent than the regulatory 20 ppm) and carry the CCA Certified Gluten-Free mark, providing consumer confidence and retail access.
What facility controls are required for gluten-free production?
Controls include: dedicated equipment or validated cleaning procedures to prevent cross-contact, ingredient verification (supplier certificates of analysis, testing), segregated storage, employee training on gluten-contact prevention, environmental monitoring (surface swabs and air testing where applicable), and finished product gluten testing.
Can a facility producing both gluten-containing and gluten-free products get certified?
Yes, but it requires more robust controls: time separation, validated allergen cleaning, and thorough testing program. Many facilities successfully operate dual production environments. We assess your facility layout and product schedule to design a feasible gluten-free control program.