Coffee and functional beverage maker Intelligent Blends has earned gluten-free certification by Gluten-Free Certification Organization (GFCO) and Rainforest Alliance Certification (RFA) for its Southern California facility.

The latest certification further enhances Intelligent Blends’ collection of certificates, which includes Kosher, Fair Trade, Organic, and SQF facility certifications.

The Gluten-Free certification from GFCO strengthens the company’s reputation as a trusted partner for brands and consumers who prioritise excellence and transparency in their products.

Furthermore, the RFA will allow US-based coffee maker to ensure that its ingredients are produced with social, economic, and environmental sustainability in mind.

Intelligent Blends said that these certifications highlight its commitment to standards of excellence, safety, and inclusivity throughout its manufacturing procedures.

Intelligent Blends quality director Israt Shermin said: “At Intelligent Blends, we continuously strive to meet and exceed the expectations of our partners and consumers.

“Achieving these two new certifications is a testament to our unwavering commitment to quality and diversity. It not only demonstrates our adherence to stringent standards but also reflects our dedication to inclusivity, ensuring that individuals with dietary restrictions can enjoy our products with confidence.”

Intelligent Blends’ facility is already holding the SQF facility certification, which demonstrates a commitment to food safety and quality management systems.

The two new certifications will further solidify the company’s position in safeguarding the integrity and safety of its products.

Intelligent Blends research and development vice president Jeff Mcintosh said: “We are proud to offer our brand partners and consumers the assurance that our facility upholds the highest standards of quality and safety.

“Our team remains dedicated to staying at the forefront of industry trends and certifications, always open and adaptable to evolving needs in the coffee and functional beverage space.”