Great Specialty Products: Seven Tests Show High Gluten
[UPDATE 12/15/2009 4:30 PM: We received feedback from the EZ Gluten manufacturer. We were informed that the EZ Gluten reading of high is not a clear indicator of > 200 ppm. A 'High' reading is simply a relative indicator, and the only clear ppm reading from the test is the < 10 ppm of a low reading. 'High' may indicate higher or lower than 200 ppm. Further, the 3rd party test that was used was not the 'AOAC approved' test; rather it was a modification of the AOAC OMA 991.19 that has been modified to go down to 5 ppm. As a point of transparency, our errors are left in with strikethrough.]
Five (5) different products which had a ‘Gluten Free’ product claim from Great Specialty Products, a physical and online seller of GF products, show high levels of gluten based on seven (7) different gluten tests. Six were over the counter test kits, one was sent off to a 3rd party lab for independent confirmation. We purchased two products, a white-bread loaf, and a sourdough loaf from Great Specialty Products - a website (greatspecialtyproducts [dot] com), and formerly a physical store, based in North Carolina. Both samples, when evaluated with an EZ Gluten Kit, showed ‘High Gluten’ (photos and details below). We were present for two other samples (a dinner roll and another white-bread loaf) when other EZ-Gluten Kits were run and showed ‘High Gluten’. Two others shared results which were not run in our presence, which both showed high gluten. For an EZ-Gluten kit, a reading of ‘High Gluten‘ indicates 200 ppm or more.
One of these six samples was sent to a 3rd party lab for independent testing, it too found ‘High’ levels of gluten. For the [3rd party] AOAC approved test, High levels of gluten meant 80 ppm or more. As of this writing, seven (7) different tests show products from Great Specialty Products to be high in gluten as defined by the relevant test.
EZ Gluten has shown 'High Gluten' on 6 Great Specialty Products breads.
A summary of the results are listed below:
- White Loaf / Delivered 12.7 / Tested 12.10 / EZGluten EZG90529-9 / Result = High Gluten, >200 ppm (JN)
- Sourdough Loaf / Delivered 12.7 / Tested 12.10 / EZGluten EZG90529-9 / Result = High Gluten, >200 ppm (JN)
- French Dinner Rolls / Delivered 12.3 / Tested 12.5 / EZGluten EZG90529-9 / Result = High Gluten, >200 ppm (JN)
- Sourdough Loaf / Delivered 11.25 / Tested 12.3 / EZGluten EZG90529-9 / Result = High Gluten, >200 ppm
- Flour Tortilla / Delivered 11.25 / Tested 12.3 / EZGluten EZG90529-9 / Result = High Gluten, >200 ppm
- Multi-Grain Bread / Delivered 11.25 / Tested 12.3 / EZGluten EZG90529-9 / Result = High Gluten, >200 ppm
- French Dinner Rolls / Delivered 12.3 / Tested 12.10 / 3rd Party AOAC Quantitative Gluten ELISA / Result = High Gluten, >80 ppm (JN)
We believe the likelihood of contamination of these samples since delivery is very low; they were handled by individuals with CD or by establishments that are well-versed in GF food preparation. Chain-of-custody for each of these samples has been recorded. For the four samples marked (JN), we have retained frozen representatives. All users of the EZ Gluten kits were experienced in their use and photos of their use have been retained.
Product Delivery
The products were delivered door-to-door, but had no labeling, nor an ingredient list. We called a Food Compliance Officer at the North Carolina Department of Agriculture and Consumer Services (”NCDA&CS”), who stated that if such a delivery had occurred, it would be a violation of North Carolina State Law. NCDA&CS further stated that the same laws would be applied to an online retailer as would those that applied to a physical store. North Carolina law also supports Federal law in relation to following GMP and allergen labeling.
Re-Packaged Desserts
In past weeks, Great Specialty Products had an area on their site titled, “Gluten Free Specialty Desserts.” Two desserts from this area had been delivered to a customer with the original wrappers from the primary manufacturer, an un-associated private-label food manufacturer. When the original manufacturer was called, they stated that their products were not gluten free. Website photos from the non-gluten free photos were being used to promote the Great Specialty Products desserts, again the Great Specialty Products were represented with a Gluten Free product claim. The original manufacturer immediately set about correcting the situation. It appears that this portion of the site has now been removed, an archive of the page can be found here.
Notification
Prior to this post Great Specialty Products was informed that based on the results we had received that their products contain gluten. We attempted to ask questions about ingredients and the source of their product claims.
Final Comments
Several products from Great Specialty Products have been to have high levels of gluten in contrast to their product claims of 'Gluten Free.'
As someone with CD on the GFD, I am immensely grateful to any group that makes GF products. We recognize that kits have their weaknesses, that suppliers may provide ingredients that are out of spec, and that accidents do happen. We routinely run EZ Gluten kits when it is difficult to tell if ingredients have gluten or not. The kits were run in this instance after the products were delivered unlabeled without an ingredient list.
Food Labeling, Food Safety, GF Business, GF Food, North Carolina, Science of GF, Statistics
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EZ Gluten, Food products, Gluten kits, GSP, High Gluten, Product Claims, Safety, Test results
It looks like Paul & his company are in the process of responding… see the last few paragraphs:
http://www.greatspecialtyproducts.com/
I hope that this can be straightened out soon and his products can be made fully gluten-free, because they are fabulous!
Great investigavtive work! Thank you for sharing this valuable information with others.
I read the article that you sent on Great Specialty Products. Zach and this company has some other issues going on. I have tested there products using the Gen-Probe 3-D easy gluten test kit. It showed less than 20 ppm. Is this not a reliabel test kit?
We too hope that this is straightened out quickly and efficiently. We stand by our comments.
Brad - I can’t comment on the specific capabilities of another test, I am most familiar with the EZ Gluten. I do know that there are differences between the Skerritt and R5 anti-bodies used to detect gluten which can show different readings. On the tests we ran, and based on the 3rd party test, the levels of gluten were high enough that to our knowledge, most commercial tests would have shown a high level of gluten.
Fred - it occurred to me that my son had a mysterious, itchy rash that began three days after our first purchase of GSP bread and continued until two days after our most recent purchase (right about when we ran out of bread). His belly also seems suddenly bloated, which we only noticed today. He hasn’t complained of any belly aches, but it sure does make me wonder.
I sure hope Paul can get this straightened out. It sounds like there may be a simple problem of cross contamination in his kitchen. (I hope it’s just an honest mistake!)
There is not enough information here. We can not be sure about the chain of custody from the time these products left Great Specialty Products until they they were tested.
Can we see the invoices when these items where purchased? To help show the chain of custody? See the photos you of the bread and tests you say you have retained?
The photo of the test you have included above is too small to read.
You say you contacted Great Specialty Products for questions but you do not say what their response was?
Is there any reason why you didn’t do these tests at the facility to make sure there was no chance of outside contamination?
1. The two products delivered to me have been solely in my custody since the point they were left on my door step without an ingredient list. I have recorded the chain of custody of the other two sets of products and am confident they were properly handled.
2. The invoice for the two products I purchased was #41.
3. I’m happy to share photos of the bread as retained, we also have photos of the bread as the tests were conducted.
4. I leave any disclosure about Great Specialty Products communications to us to them and their team.
5. We would gladly have done any tests at their facility, and we would still be happy to do so. However, as they delivered the product to our doorstep, we believe the protocol that was followed was sufficient. Our preference would have been to have a constructive dialog, we realize the lengths that many GF food makers go to and we appreciate that effort.
It seems that part of the problem is coming from the use of different test brands. I would like to see Paul’s test results published, as he has plans to do, but I would also like to see results using the same brand that you used, and/or an independent lab test.
I have received an email from a friend of a friend who says that Paul supplies military and hospital contracts and has an FDA inspector. Would like to see further information about that, because I’d assume that requires proof of gluten-free status.
One last question - have you tested a “control” loaf from a certified GF bakery? That would help establish your testing process is free from cross-contamination.
It seems that if there is a problem with cross-contamination in Paul’s bakery–and one that doesn’t show up on his brand of test but does on other brands–that it would only take a handful of tests on his individual ingredients to pinpoint the source of the problem.
I am still hoping this can be resolved amicably and Paul’s credibility restored.
Rebecca, I agree that different tests could lead to different readings. We did send one of our samples off to an independent lab.
We have used the EZ Gluten many times on different products; it is unusual for the product claim to be contradicted. If you aren’t familiar with the kit, I’d be happy to share one with you, or with the manufacturer. The risk of cross contamination, assuming you use a clean bench or table top, is low.
I share your hope that this is easily resolved.
I’ve been in touch with Paul at Great Specialty Products and suggested that he look into getting his products certified through the Gluten Intolerance Group’s Gluten Free Certification Organization. He thought this was a great idea and sent a request off for an application to their organization tonight. (He sent me the auto reply from them stating they received it, so I know he sent it.)
I think getting this certification will put everyone’s mind at ease about eating Great Specialty Products.
This certification will probably take a little while, but in the mean time I think Paul is taking the right step in making his tests results public on his website. It is my understanding he has also ordered an EZ Gluten Test Kit to double check it’s findings since there is such a discrepancy between the two tests readings. (There will be third party representation when these tests are performed)
I tested three samples myself. Two from Great Specialty Products (one that I ordered and had placed in the freezer a few days ago, and one that I got from a friend who recently placed an order). The third sample was my own, home-baked gluten-free bread. I wanted to see if there was any possibility that the tests were so sensitive that “most” gluten-free home kitchens would get a similar result if their baked goods were tested.
My bread tested negative. Both of Great Specialty Products tested “high positive.”
I checked the Ohio Secretary of State for a business listing or an agent contact name. Nothing found.
http://www.sos.state.oh.us/SOS/
[...] noted previously on our site, and on other blogs, a number of products sold at Great Specialty Products [dot] com having a [...]
I just wanted to add that this company isn’t the only one. We have to be really careful when we order…in this case the website owner’s assurances are misleading. However, there was a company selling gluten free chicken nuggets that weren’t gluten free. Also, I purchased MiDel Cookies and there was a wheat cookie in my bag with my gluten free cookies. I contacted the company and they stated they use the same bins to store the cookies in. They told me there must have been some wheat cookies still in the bin when the gluten free ones were put in.
So I think the best thing is to stick with the companies you know you can trust, and test the others first!
I’ve been eating GSP products for about 4 weeks now almost daily. I don’t know if this is helpful but I’m EXTREMELY sensitive to wheat. My daughter ate a cookie in my bed a couple of months ago and even though the crumbs were brushed off and I didn’t even know it had happened, my throat was itchy and I had a full blown sinus infection the next morning- that’s how I react to wheat…. can’t stop sneezing and feeling like I have the flu.
So while I can handle gluten in forms other than wheat, I haven’t had ANY reaction to anything I’ve eaten yet from GSP. I’ve eaten: tortillas, blueberry bagels, asiago bagels, sourdough loaf, coconut choc chip cookies, chocolate torte & key lime cheesecake. I really hope for all the GF folks that it all turns out ok.
[...] to past posts here, and at the GFCF Cookbook, about Great Specialty Products [dot] com. This action is being [...]
My family and I have had the same experience as Lee. We are all long time Celiacs over 7 years now and NONE of us are having problems. Perhaps there are some small cross-contamination problems somewhere in the process on either the customer or baker said; however, I am having no problems.
Shame on people using their little amount of information and destroying this great bakery for GF people.
This is not “little information” and saying so ignores the statistics behind the work that has been done. At no point has any sample out of this “bakery” been shown to be gluten free. If you have product from them that you believe to be gluten free you should contact NCDA&CS and speak up in the firm’s defense.
It is entirely possible for someone to have eaten product that was wheat free, but laden with gluten via Rye or Barley. Incidents where individuals have mistakenly assumed that wheat-free meant gluten-free or vice versa are common in the allergen product literature.
5,000 PPM is not accidental cross contamination. It is wheat-bread. This bakery, and I use that term loosely, as they at no point have demonstrated they have an actual bakery, marketed and sold normal bread to people with Celiac disease, including us.
When did you last purchase bread from them?
I have contacted the company and the department. The bread is not wheat-bread. Once a friend put a splash of soy sauce into a meal and didn’t tell me until later; however, I knew. I was doubled over in pain, was bloated, and had the other unfortunate symptoms. I have not having any symptoms with this bread. I last purchased a little bit before Christmas.
I wonder if there is an issue with the oats or teff, but again, I am not having a gluten reaction.
It seems a similiar event occurred at another bakery.
http://forums.glutenfree.com/topic6532.html
If you read through all the official posts, you see that they had readings of over 5000ppm, but their ingredients were certified as gluten free. It was indeed contamination from the normal bread on the lines. They no longer claim to be gf. I just thought it was an interesting case to bring up because of the high readings and the found cause.
@C. - Again, this is all under the assumption that there is an actual bakery for this business. To date, no one has been able to locate an actual bakery.
This, and the fact that they delivered food manufactured by another company that was known to contain gluten, repackaged it and claimed it was gluten free, make me question how legitimate this business was.
Two facts have been very clear; (i) GSP has sold a number of products labeled GF that were not and this has caused a number of illnesses, and (ii) GSP has not made any effort to explain those results besides blaming their customers and concocting elaborate conspiracies.
Fred, has it been verified with the other company? I am not arguing, I just prefer not to speculate and get caught up in the hysterics. Where is the official document from the other company confirming that Paul and GSP received all their goods from them. There was Tribeca being thrown around, but they say they haven’t supplied Paul or Jeff or GSP with their products directly. I am just trying to connect the dots.
Thanks,
C
@C. - I wouldn’t really consider this hysterics. The portion of this that has been out in the open is relatively straightforward. There were a number of steps directly to the team at GSP, if anyone seems touchy it is likely from the direct contacts they have had from the company which range from threatening to delusional.
If GSP had delivered a product they claimed to make on their own, but instead left it in the original packaging of a 3rd party, would that be sufficient documentation?
Further, the AG’s case documentation clearly outlines GSP’s management’s usage of aliases. This makes dealing with anyone when there has not been any face-to-face interaction very difficult.