Bready North America Awarded Celiac Sprue Association’s Recognition Seal
Bready North America, Inc. has been awarded the Celiac Sprue Association’s (CSA) Recognition Seal. Having the seal means the manufacturer has agreed to adhere to CSA’s standards in representing their product to be free of wheat, barley, rye and oats (WBRO), their derivatives and crosses in product, processing or packaging.
All Bready North America gluten-free bread, cake and dough mixes and machines will carry the CSA seal to indicate they are appropriate for a medically-prescribed celiac diet. To qualify, the company provided CSA with mixes and a list of their procedures and policies necessary to produce a product free of WBRO. CSA periodically conducts onsite inspections and engages the University of Nebraska for product testing by the Enzyme-Linked Immunosorbent Assay (ELISA) Method, sensitive to 5 parts per million to assure
continuity in the WBRO-free quality.
Bready North America was established in 2009 to market, sell and distribute its breakthrough Bready Robotic Baking System, invented in Sweden. Bready is the first bread machine designed for people with celiac disease, and for those with gluten intolerance – producing baked products in a closed environment that are good tasting, moist, stay fresh longer and contain less than 3 parts per million of gluten – a genuine improvement over current gluten-free offerings.
The food science behind Bready is its patented vertical kneading action achieved through a marriage of software and mechanics. The optimal motion emulates the kneading that a professional baker would apply – with moisture from the liquids deeply penetrating the gluten-free flour, resulting in an evenly textured bread that won’t crumble under a knife. It’s also a time-saver, with guesswork eliminated as consistent results are delivered automatically with minimal clean-up.
Bready, with its closed baking system being the key to lessening the chance of contamination, will be ready to ship next month. Celiac disease is a genetic autoimmune disorder which interferes with the body’s ability to absorb nutrients. Current medical research reveals that statistically 1 out of 130 individuals will test positively for celiac disease.
Once a patient is diagnosed, a diet free of wheat, barley, rye and oats will alleviate the symptoms, usually within weeks, helping also to prevent the onset of related illnesses. For the five of six yet to be diagnosed with celiac disease, a variety of symptoms will be exhibited, including, but not limited to, bloating, diarrhea, weight loss, mouth ulcers, fatigue or anemia. If left unidentified, the disease can lead to serious illnesses such as osteoporosis and bowel cancer.
Current information on CSA and celiac disease is available at the CSA website, http://www.csaceliacs.org.
For more on the company, please visit http://www.mybready.com