Quality and safety

Quality and safety play a key role in the production of gluten-free foods. That’s why the company pays close attention to all the processes of the production chain, in the interest of full transparency on the traceability of the product.

The high-ranking technology of the plant allows the absolute hygiene of the product, which is always subjected to continuous controls during processing, through microbiological, chemical and physical analysis performed by our laboratories.

A rigorous self-monitoring plan designed in accordance with the HACCP method, allows to verify the whole process: from the selection of raw materials up to the finished product, and considering all the critical points of the flow chart.

We produce gluten-free products of the highest quality according to the highest standard, ensuring maximum security in compliance with the dietary needs of our consumers. Our goal is, in fact, offer gluten-free cookies that have a nutrient composition and organoleptic as similar as possible to a traditional product; that’s why we do not use flour made from deglutinated wheat, palm oil, hydrogenated fats, without colorings or food additives such as sweeteners.

Certified Quality

Since 2011 our company has been certified BRC, a certification released by the Bureau Veritas

Audit executed by AIC – Italian Association for Celiac disease

Our production facility is authorized by the Ministry of Health for what concerns the production of dietetic, gluten free, prepackaged and enriched products according to the legislative decree of 27 January 1992, number 111 and later modifications.

Kelinea products are registered in the National Register of Food intended for people suffering of celiac disease and guaranteed by the Ministry for deliverability

Our Company operates in accordance with the Italian normative and regulation (CE) 41/2009 which establishes the criteria for the labelling and composition of the dietetic food intended for gluten intolerant consumers

How do we evaluate the quality of the products?

  • The shape and color of our products are daily inspected by experienced researchers who operate within our laboratory
  • In order to verify the exact flavor profile and its evolution over time, 10 sensory panel a day are performed
  • In order to monitor the humidity, we use modern tools such as the thermobalance, which is a highly validated method in Europe.

 

All products are subject to the E.L.I.S.A analysis, a method of immunological analysis that researches and measures the presence and amount of gliadin (the gluten protein) in the products.

We perform this type of analysis 30 times a day on the finished product, ensuring that the gluten content of the cookies Kèlinea is less than 5 parts per million (ppm) * up to 20 ppm is the amount permitted by the Ministry of Health.