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Manufacturing (Gluten-Free)

NoGii manufacturing and the very sensitive topic of gluten-free manufacturing

ALL NoGii Products are manufactured in a facility approved and certified by the stringent testing of the Gluten-Free Certification Organization (GFCO)

  • Ingredients review, down to the original supplier
  • Onsite inspections by experienced, trained independent (third party) Field Inspection Agents
  • Product and ingredient testing using scientifically AOAC approved testing methods
  • GFCO certification mark located on product packages for easy identification
Nogii Protein Bars on table


Here is some important and hopefully comforting information about our "zero-tolerance" allergen cross-contamination manufacturing practices.

With 30 years of manufacturing "allergy sensitive" products, we have a disciplined approach to allergen management procedures and policies, and a stringent "highly rated" sanitation program. In addition, we have incorporated different allergen management strategies that are all compliant to all regulatory requirements (GMP, SQG, Food Safety and Food Defense).

Starting with product production and ingredient sourcing, we only use dedicated, single source ingredient suppliers who do all parts of production - from growing, to harvesting, milling and packaging. This provides the least possible risk of contamination of allergens. Each ingredient supplier must provide written documentation on product specification and analysis, processing conditions and certifications.

Additional certification is then required from a 3rd party that all the ingredients have been tested by an independent lab to confirm they are allergy-free and gluten-free. After production, our finished products are then tested for gluten and allergens after every batch produced. All testing is through the well-respected Brunswick Labs.

The following list should generally outline the approach we have incorporated:

  • Adopted a "zero tolerance" philosophy for allergen cross-contamination.
  • Conducted an allergen risk assessment as part of our Hazard Analysis and Critical Control Points (HACCP) program.
  • Trained all associates in allergen management strategy. Including R&D, production, maintenance and sanitation.
  • Made sure that all incoming ingredients are clearly labeled and that the labels are reviewed periodically to assure suppliers have not changed ingredients without notice.
  • Have a clear allergen storage policy, including a procedure for spill cleanups.
  • Designed equipment to facilitate cleaning and prevent allergen harborage niches.
  • Schedule production to prevent cross-contamination.
  • Clean between runs of allergen ingredients.
  • Clearly identify work-in-process materials and rework. Have a clear rework policy.
  • Reject in-process materials or finished product suspected of cross-contamination.
  • Have a process for reviewing labels prior to use, and confirm that the correct labels are used in process.
  • Conduct internal audits or use a third party auditor (NSF) to assess the allergen management strategy. Our facility must undergo inspection by the National Sanitation Foundation. The company scored 97 percent on its latest inspection - the highest rating NSF has ever given.

We proactively provide consumers with quick, honest answers. One of the benefits of the Food Allergen Labeling and Consumer Protection Act, which we have incorporated into our policies, is that our good labeling practices let consumers know that we care and we want to help.

Yours in Good Health,
The NoGii Team