The growing demand for gluten‑free products has transformed the food industry, pushing manufacturers and restaurants to meet rising consumer expectations. Once limited to specialty stores, gluten‑free items are now widely available across major retailers and foodservice establishments. This shift requires companies to understand gluten‑free regulations, implement strong management programs, and maintain strict controls to prevent cross‑contamination. Effective strategies include starting with clean processes, maintaining ongoing sanitation, and leveraging technology to track compliance, streamline documentation, and ensure product integrity. These practices help organizations meet regulatory requirements while delivering safe, reliable gluten‑free options to consumers.

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