Food Safety

Foods and food ingredients manufactured from cereal grains have a very high degree of food safety. The presence of microorganisms that can cause food-borne illnesses is extremely rare in milled grain products and further-processed grain-based foods.
Wheat flour, other milled grain products, pasta and noodles have a very long shelf life in retail stores and in home kitchens as a consequence of having very low moisture and fat content

What about allergies?

The proteins that are found in cereal grains are generally known as glutens. Some people lack the ability to digest gluten and cannot tolerate wheat gluten in particular in their diets. Although acute allergies to cereal grains are rare, they can occur. If you’re not sure, consult your health care practitioner. For additional information, you may wish to contact: www.celiac.ca or www.anaphylaxis.ca or Health Canada at www.hc-sc.gc.ca.

Food Additives

All food additives used in milled grain products, further processed and ready-to-eat grain-based foods require pre-market evaluation and approval under Canada’s regulatory system. To be approved, all food additives permitted in grain products are assumed to be safe for a lifetime of human consumption and are listed in Section B of the Food and Drug Regulations. www.hc-sc.gc.ca