One of the most talked about health problems nowadays is celiac diseasean autoimmune disease caused by gluten intolerance. Gluten is a protein found mainly in grains such as oats, barley and wheat, which ends up making items such as bread, pasta, cookies and even beer inconsumable for those with celiac disease.
Symptoms usually appear early, between five months and two years of age, but the disease can also appear in adulthood. People who recurrently suffer from diarrhea or chronic constipation, experience abdominal discomfort, bloating in the belly, lack of appetite, low absorption of nutrients, have osteoporosis, anemia or malnutrition, must seek medical treatment to detect the causes.
Among the tests that detect celiac disease are bowel biopsy, endoscopy and blood tests.
The ideal option for those suffering from the disease is invest in gluten-free foods, such as fruits, vegetables, eggs, among others. It is necessary to pay close attention to cross-contamination of food, as celiac patients can only eat what is handled in a gluten decontaminated kitchen.
Cross-contamination occurs when there is the direct or indirect transfer of physical, chemical or biological contaminating agents, whether in a utensil, food or container, for example. Absolute attention must be paid to all food processes, as contamination can occur at any stage.
Federal law no. 10,674, dated 05/16/2003, determines that all processed foods must inform on their labels the presence or absence of gluten, to protect the right to health of those with celiac disease.
With that in mind, the Tainá Alimentos invests in the segment of products for celiac patients and became one of the main distributors in the country. Located in Curitiba, Tainá Alimentos guarantees food safety and uses the amount of 5 ppm of gluten as a detection parameter, a value below that recommended by the Codex Alimentarius Commission, which considers gluten-free foods to be those containing up to 20 ppm of this molecule.
The company carries out tests certified by AOAC (Association of Official Analytical Collaboration International) upon receipt of raw materials to ensure that its products are gluten-free and also carries out tests in its handling rooms. Furthermore, Tainá Alimentos has implemented a process that works to avoid gluten cross-contamination within the company.
Upon arrival of the raw material, the Taina Alimentos performs sensory analyzes and laboratory tests for approval. Only after approval do the items go into quarantine and enter the warehouse for fractionation and sale. All batches received are evaluated and a sample is taken for product retention and monitoring.
Another precaution taken by Taina Alimentos To avoid any type of contamination, constant tests are carried out on employees to check hand hygiene. Professionals also undergo training on cleaning, carried out periodically. The entire team, as well as the handling rooms, undergo tests at different times, so they do not know when they will be tested – the objective is to verify that hygiene procedures are being used at all times. AND The entire storage process involves the use of specific packaging for each food, kept in a separate room, so that there is no risk of contamination. The processes are rigorously applied with consumer safety in mind, so that they can be sure that the company’s products Taina Alimentos do not pose any type of risk.
There are more than 250 items including dried fruits, grains, flours, oilseeds, teas, seasonings and cereals – all free from gluten and cow’s milk protein -, sold in closed boxes and bags weighing 10 to 30 kg and also divided into 1kg to 200g. To find out more about the Tainá Alimentos portfolio, click here.
