San Fernando, CA (PRWEB) March 3, 2010
Fabe’s All Natural Bakery (http://www.fabesnatural.com), a family business which has been creating moist and delicious desserts for health-conscious consumers since 1989, is proud to announce some of their best-selling all natural baked goods have been certified gluten-free by the Gluten-Free Certification Organization (http://www.GFCO.org).
The Gluten-Free Certification process included the review of product formulas, process flow, ingredients, testing protocols and a thorough on-site inspection of the manufacturing facility. This important certification indicates to consumers that these products do not contain any wheat or related grains that prove problematic for those with Celiac Disease, a gluten intolerance. Products labeled with the GF certification trademark allow consumers to easily identify items that have been independently verified to meet GFCO’s high standards for gluten-free.
“We’re very happy to let our customers know our gluten-free desserts are now certified gluten-free,” comments Fabe’s co-founder, Steve Fabos. “We started Fabe’s All Natural Bakery over 20 years ago to provide all natural great-tasting desserts to individuals with special dietary needs. Certification of our gluten-free products reflects our commitment to these individuals, and to always providing our customers with the purest, finest, healthiest ingredients available.”
Currently certified and in the process of being labeled gluten-free are Fabe’s Chocolate Fudge Cake, Homestyle Carrot Cake, Chocolate Banana Cake, Apple Pie, Pumpkin Pie and bite-sized Organic Mini Macaroons. Additional gluten-free baked goods are now in testing for release in the near future.
Like all of Fabe’s delicious desserts – cookies, muffins, cakes, pies, organic brownies and snacks – Fabe’s gluten-free desserts are made without refined sugar, hydrogenated oils, preservatives, artificial ingredients or any other highly processed ingredients. Every Fabe’s dessert is trans fat free, and sweetened naturally using only unprocessed sweeteners from plants, fruits and grains – with no added sugar.
For more information about Fabe’s All Natural Bakery and for purchasing online or in stores visit: http://www.fabesnatural.com.
ABOUT FABE’S ALL NATURAL BAKERY
Since 1989, Fabe’s All Natural Bakery has been a leading manufacturer of naturally sweetened, healthy baked goods using only unprocessed sweeteners from plants, fruits and grains rather than conventional forms of sugar. Fabe’s offers the health-conscious consumer a gourmet line of products that include cookies, pies, muffins, cakes, organic brownies and snacks, all made without refined sugar, hydrogenated oils, preservatives, artificial ingredients or any other highly processed ingredients. They all trans fat free. Fabe’s All Natural Bakery prides itself on giving its customers and individuals with special dietary needs a variety of healthy, great-tasting options to choose from: Gluten-Free, Dairy Free, Egg Free, Wheat Free, Vegan and Organic. For more information about Fabe’s All Natural Bakery and purchasing online or in stores, visit: http://www.fabesnatural.com.
GFCO (The Gluten-Free Certification Organization) is a program of the Gluten Intolerance Group (GIG). GFCO provides an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. GFCO is "Gluten-free you can easily see" through a trademarked logo on packaging. The GF certification label allows consumers to easily identify products safe for strict gluten-free diets. GFCO’s gluten-free certification assures that the product contains less than 10 ppm of gluten (5 ppm of gliadin) and similar proteins from rye and barley as measured by testing methods accepted by analytical associations such as the Association of Analytical Communities (AOAC), testing researchers, and other agencies. Visit GFCO: http://www.GFCO.org and GIG: http://www.gluten.net for more information.
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