Want to Analyze Your Recipes for Gluten?

What is Gluten?
Gluten is the general name for the storage proteins (prolamins) found in wheat, rye, and barley.  These specific prolamins damage the small intestine and result in malnutrition in people with celiac disease.  All forms of wheat, rye and barley must be avoided. 

Gluten-Free Diets - An Emerging Trend
Celiac disease affects approximately 3 million Americans. Once a diagnosis for celiac disease is confirmed, it is essential to follow a strict gluten-free diet for life. In 2009, the National Restaurant Association named gluten-free diets as a top 10 diet trend, and those affected by the disease actively seek out food products and restaurants that cater to their needs.

Proud Partner of the NFCA
Axxya Systems is proud to partner with The National Foundation for Celiac Awareness (NFCA) to spread awareness of this disease, and to promote the importance of a gluten-free diet for those who have the disorder. The Gluten-Free Resource Education Awareness Training (GREAT) program was created by the NFCA to educate all food and hospitality professionals about Celiac disease and the gluten-free diet.

Axxya is proud that our dietitians have completed this training.

The NFCA provides a training specifically for restaurants called “GREAT Kitchens.”  It provides training for chefs and food service managers, and it includes all the tools needed to educate the entire kitchen staff on safe gluten-free food preparation and serving. For more information about this program, please visit them at CeliacCentral.

Gluten-Free Recipe Analysis
lf you want to ensure that your recipe or food product is gluten-free, work with our Registered Dietitians to do the analysis for you. You can feel confident that our team of experts will thoroughly inspect each and every ingredient to determine which products/recipes classify as gluten-free.  Additionally, we will provide you with a list of possible substitutions to make more of your menu items gluten-free.