La Rocca adds gluten-free items
By Bakers Journal
By Bakers Journal
Nov. 28, 2014, Toronto — The Gluten-Free Certification Program (GFCP) in partnership with the Canadian Celiac Association is pleased to announce that La Rocca Creative Cakes has added two GFCP certified cakes to its extensive line of premium desserts available in a wide variety of grocery stores, specialty food stores and cafes across Canada.
Nov. 28, 2014, Toronto — The Gluten-Free Certification Program (GFCP)
in partnership with the Canadian Celiac Association is pleased to
announce that La Rocca Creative Cakes has added two GFCP certified cakes
to its extensive line of premium desserts available in a wide variety
of grocery stores, specialty food stores and cafes across Canada.
"We care about health concerns and don’t want [consumers] to be limited in [their] premium cake options, which is why we are excited to offer delicious gluten-free cakes that will enlighten taste buds, without compromising flavour,” says La Rocca marketing manager.
The Gluten-Free Certification Program is a voluntary program designed for manufacturers and brand owners committed to producing safe, reliable gluten-free products. The program combines stringent, risk-based gluten-free requirements with globally recognized food safety management systems, which exceed government requirements in both Canada and the United States. It is verified by an annual robust, third-party facility audit process which ensures continued compliance. Consumers can now shop with confidence across North American and know that the products they are purchasing meet the industry’s strictest gluten-free requirements when they see the GFCP trademark.
“The Canadian Celiac Association believes that all Canadians have the right to safe food, and have designed the Gluten-Free Certification Program to meet these special needs,” says Sue Newell, Canadian Celiac Association operations manager. “The CCA advocates on behalf of approximately two million Canadians suffering from celiac disease and gluten sensitivity, who are frustrated by the uncertainty of identifying the gluten-free products that are essential to their well-being.”
Paul Valder, president of the Allergen Control Group Inc. (ACG), the corporation that manages the GFCP says that “by displaying the GFCP trademark, La Rocca provides consumers with a trusted and easily identifiable source of gluten-free products without sacrificing taste, to aid consumers that have celiac disease, gluten sensitivity or are avoiding gluten for other reasons.” The new gluten-free cakes displaying the GFCP trademark are the Super Caramel Crunch Cake and Chocolate Truffle Cake.
About La Rocca
The La Rocca tradition of dessert making began 60 years ago in Naples, Italy, where the family’s passion for artisanal baking inspired the many original and unique recipes available today. As demand for the desserts grew, La Rocca moved to a state-of-the-art facility in Richmond Hill, Ont., that is BRC certified for food safety. Their committed team of pastry chefs handcrafts and refines each La Rocca recipe with the freshest and finest ingredients that deliver a deliciously memorable experience, leaving you with a smile!
About the Allergen Control Group Inc. (ACG)
The Allergen Control Group Inc . is a privately held corporation which owns and operates the Gluten-Free Certification Program on a global basis and is endorsed exclusively by the CCA in Canada and the NFCA in the USA. http://www.glutenfreecert.com
About the Canadian Celiac Association (CCA)
The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. Based in Mississauga, Ontario with 28 Chapters across the country, its mission includes advocacy, education, research and community support. http://www.celiac.ca