EAST HARTFORD, CONN., February 21st 2012 – Bakery On Main is proud to announce that all of its products are now “Non-GMO Project Verified” by the Non-GMO Project, a non-profit organization offering North America’s only third party verification for Non-GMO foods and products. Bakery On Main has always worked hard to be a Non-GMO company and has supported efforts to get the FDA to create labeling standards.
“Bakery On Main products have always been made with Non-GMO ingredients. This third party certification brings additional standards testing to the process, so customers can be absolutely sure that they are getting Non-GMO food. We understand how important it is for our customers to know what is in their food, and we are honored that the Non-GMO Project has supported this through third party verification.” -Michael Smulders, President of Bakery On Main
GMOs are organisms that have been created through the gene-splicing techniques of biotechnology. This relatively new science allows DNA from one species to be injected into another species in a laboratory, creating combinations of plant, animal, bacteria, and viral genes. It is estimated that GMOs are now present in more than 80% of packaged products in the average U.S. or Canadian grocery stores.
In addition to being “Non-GMO Project Verified”, all of Bakery On Main’s products are Certified Gluten Free, Dairy & Casein free and Kosher OU Parve.
Bakery On Main employees also feel passionate about the issue and have taken the initiative to start a Non-GMO group in the local area on a volunteer basis. The missio who want to educate others about the risks of GMO’s in our foods as well as the importance of GMO labeling.
n of the group is to educate residents of Connecticut about the dangers of GMOs and the importance of Non-GMO labeling. who want to educate others about the risks of GMO’s in our foods as well as the importance of GMO labeling.
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ABOUT BAKERY ON MAIN
Bakery On Main was founded in 2003 with a simple philosophy: food that’s good for you should taste good too. It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about the taste of many of the gluten free options available to them. He thought that no one should have to suffer because of a food allergy or other special dietary needs, and made it his mission to create products that were good for them but taste like they aren’t.
Today, the company’s premium gluten free products are made in a 34,000 square foot manufacturing facility with state of the art quality controls and in-house gluten testing on every batch. Located just a few miles down the road from the original bakery, the plant maintains the same small bakery quality by continuing to bake in small batches. For more information, visit www.bakeryonmain.com Like Bakery On Main on Facebook or follow them on Twitter @bakeryonmain
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