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academies
Nov 12-13, 2018 | Paris, France
Joint Event
Nutraceuticals and Food Sciences
International Conference on
27
th
International Conference on
Nursing and Healthcare
&
Journal of Food science and Nutrition | Volume 1
C
eliac Disease requires individuals to be on a gluten-free
diet for life. The US/FDA ruling allows labeling of gluten-
free if <200 ppm. Biagi’s (2004) research reported in testing
products that a more then 200 ppm. As little as 1 milligram
of gluten a day causes damage to the intestine even with the
lack of systems (Catassi, 2007).
Earlier literature research identified a medical need for
foods that were both gluten-free and milk-free. A search for
palatable such products was performed in both local food
stores and on the internet in the USA. Searching local stores
for bread products revealed such was only found in the
freezers and those gluten-free were not milk-free. Only one
on-line company provided bread products that were both
gluten-free and milk-free. Other baked labeled gluten free
products found in the freezer included pizza and pastry. Such
products contained milk. Prepared meals labeled gluten-free
were not necessarily milk-free, A search for substitute milk
products including: cheese, ice cream, margarine, yogurt,
pudding. found some of the labeled dairy free actually
contained milk and many contained glutens. Shelf items
such as soups, canned products, pasta, cake mixes, and other
bakery mixes labeled gluten-free and-milk free were often
labeled incorrectly. Finally, a new wave of putting on labels
“this product was manufactured in an environment that
containsmilk,wheat,” is beingusedbymanymanufacturers to
potentially get out of legal problems of consumer complaints.
As a result of these finding I pursued the idea of developing
a gluten-free/milk-free French bread. This resulted in a
product acceptable to those requiring a gluten-free/milk-
free diet as well as the general population. In conclusion it
is possible to produced gluten-free products that are also
milk-free, package them correctly, label them correctly, and
produce them in a totally safe environment. The consumer
should not be the victim of thoughtless producers.
Speaker Biography
Annette C Bentley has obtained MS degree in medical education from the University of
Medicine and Dentistry of New Jersey in 2003. She has also obtained a MS degree in
food science from Louisiana State University in May of 2013. She founded and serves
as the President of the American Celiac Society. She has been published in the Journal
of General Psychology and the Who sprue (American Celiac Newsletter) the lifeline
(CSAUSA newsletter) and the Eucharistic ministry. She has done many presentations at
conference throughout the world.
e:
abentley.lsualumni@gmail.comAnnette C Bentley
American Celiac Society, USA
Development of gluten-free/milk-free products