The New Zealand legislation, which is the most rigorous, qualifies a food as Gluten Free when it has less than 3ppm (parts per million), Coronilla has adopted this standard.

To achieve this, it is controlled that no input or food containing gluten enters the plant. During the industrial processes of manufacturing food products at the plant, laboratory analyses are carried out by sampling, using an Elisa test to determine that all foodstuffs contain gluten.

Elisa test to determine that everything remains below the requirements of the standard. Finally, the same analysis is applied, also by sampling, to the finished products. The continuous application of this triple control guarantees that Coronilla products are gluten-free.

All production processes at Coronilla are managed through an ISO 22,000, thus generating a guarantee of quality.