Why ARTTPA: Guarantees for the Professional Channel
ARTTPA is a bakery and manufacturing facility dedicated exclusively to the production of gluten-free bread and pastries. The company operates both nationally and internationally and holds IFS Food certification as well as the Crossed Grain Trademark (ELS), both renewed annually.
All products are manufactured with a gluten content of less than 10 ppm, verified through independent external audits of both the production facility and manufacturing processes. The factory is entirely dedicated to gluten-free production, with no shared production lines with gluten-containing products, eliminating the risk of cross-contamination at source.
In addition, our entire bread range is lactose-free.
IFS Food Certification: Independent Food Safety Auditing
IFS Food (International Featured Standards) is an internationally recognized independent auditing standard for manufacturers of private-label food products. It assesses facilities, production processes, traceability, allergen management, and quality management systems.
For distributors and retail buyers, IFS Food certification is not simply a marketing advantage—it provides the documented assurance required for supply chain audits.
ARTTPA undergoes this independent audit every year to certify its facilities and production processes.
Crossed Grain Trademark: Guaranteed Traceability Below 10 ppm
The Crossed Grain Trademark is the official certification for gluten-free products issued by the Coeliac Association. It guarantees that the product has been tested and verified to contain less than 10 ppm of gluten throughout the entire production process.
For HORECA and retail, this certification provides documented proof to support allergen claims for customers diagnosed with coeliac disease. ARTTPA renews this certification annually, and it applies to the entire factory and production facility.
Allergen-Free: Greater Compatibility for HORECA and Retail
The entire ARTTPA bread range is 100% free from gluten and all other allergens. This extends the product’s suitability beyond people with coeliac disease to include customers with lactose intolerance, dairy-free diets, and professional kitchens that require a single product suitable for multiple dietary restrictions.
For HORECA, a product that covers two intolerances simultaneously—gluten and lactose—reduces menu complexity and minimizes the risk of service errors. For retail, it provides an additional selling point within the free-from and special dietary products category.
ARTTPA also produces a range of gluten-free pastries in a manufacturing facility that is completely separate from the bread production plant. This physical separation ensures that allergens typically associated with pastries—such as egg and traces of soy and lactose—never compromise the 100% allergen-free status of the bread range.
In-House R&D: Crunchy Texture Through Technical Innovation
The crunchy texture of ARTTPA bread is not a marketing claim—it is the result of our in-house product development process. Gluten-free bread naturally tends to have a soft or gummy texture because it lacks gluten, the structural component found in conventional dough.
ARTTPA has developed its own proprietary formulation to overcome this technical challenge.
