Labelling legislation

labelling gluten-free - Gluten Regulation EC 41/2009

Some manufacturers use statements on products specially marketed for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. such as gluten-free or suitable for coeliacs.

These terms are now covered by legislation for the labelling of gluten-free foods which was published in January 2009 and came into full effect on 1 January 2012.

This is the first time that gluten-free has been covered by law which is a positive step:

1. Gluten-free - is covered by the law and can only be used on food which has 20 parts per million (ppmParts per million. Testing of gluten in food is measured in ppm. This might sometimes be seen as mg/kg. ) or less of gluten
2. Very low glutenWhen a food has 21-100 parts per million of gluten so it is safe for people with coeliac disease to eat.  - is covered by the law and can only be used on specialist substitute foods (such as breads and flour mixes) that contain Codex wheat starchA specially manufactured kind of wheat starch that has been washed to reduce the level of gluten to a trace level within the Codex standard. with a gluten level between 21 and 100ppm
3. No gluten-containing ingredients - this is not covered by the law and is for foods that are made with ingredients that don’t contain gluten and where cross contaminationWhen food that is gluten-free comes into contact with food that has gluten in it, and so is no longer gluten-free.  controls are in place.

Read more about the law on gluten-free here.

ALLERGEN LABELLING DIRECTIVE – 2003/89EC 

All pre-packaged foods in the EU are covered by current allergen labelling legislation.

If a cereal which contains gluten is used as a deliberate ingredient it must be listed on the ingredients list, no matter how much is used. Manufacturers must name the specific grain that has been used, for example, wheat, rye, barley, oats, spelt, kamut, triticale or their hybridised strains. You can download the legislation from the European Journal.

EXEMPTIONS 

There are some ingredients which are made from a cereal containing gluten where the grain does not have to be listed. This is because processing has removed the gluten.

The European Commission has worked with the European Food Safety Authority (EFSAEuropean Food Safety Authority - conducts risk assessments regarding food safety for the EU, and provides independent scientific advice.) to develop a list of these ingredients which do not have to label as above.

The following ingredients are safe for people with coeliac disease:

• glucose syrups derived from wheat or barley including dextrose
• wheat-based maltodextrins
• distilled ingredients made from cereals which contain gluten, for example, alcoholic spirits

Although these ingredients can be made from cereals containing gluten, you do not have to label them as such. Download a list of exemptions.

ALLERGY BOX 

Using an allergy box is a recommendation but is not compulsory. For more information on the use of the allergy box please visit the Food Standards Agency website.

'MAY CONTAIN’ GUIDANCE

The Food Standards Agency has produced voluntary guidance on when to label a product with a ‘may contain’ statement. You can download this guidance from the Food Standards Agency website.

Examples of labelling terms include:

• may contain traces of gluten
• made on a line handling wheat
• made in factory also handling wheat

Manufacturers should assess the risk that the product could be contaminated with gluten. This allows the consumer to make an informed individual risk assessment and decide whether or not to include the product in their diet.