Since 2005 we have committed around £3.5M to research. The frequency of research calls and the amounts available for each one vary depending on donations, receipt of legacies and external grants.

Our sponsored dissertation scheme may be right for you or you can share your ideas by completing the online research enquiry form.  

We have endeavoured to increase the number of products and manufacturers listed in this year’s Food and Drink Guide by contacting over 200 manufacturers and sourcing product information from a third party, Brandbank. By changing the way we collect the information for the Guide we are pleased to list over 20,000 products. If you can’t find a particular brand in the Guide this may be because they have not provided us with information and have not provided information to Brandbank. It might also be because the product contains gluten.

If you are unsure whether you can eat a particular product you can check the label. For more information on reading labels please visit www.coeliac.org.uk/labels.

This covers foods containing between 21 and 100ppm gluten.

Specialist substitute products (such as breads and flour mixes) that contain a gluten reduced ingredient (gluten free wheat starch) with a gluten level above 21 and up to 100 ppm may be labelled as ‘very low gluten’. There aren’t any foods currently labelled ‘very low gluten’ in the UK.

The first law around the use of the term gluten free was published in January 2009 and introduced in January 2012. This law is based on the revised international Codex Alimentarius standard for gluten free, published in 2008.

Give them more information about the law or pass them onto us and we can help. We have lots of information in our Food Industry Professionals section.

Vaughan Gething AM said:

Gluten-free products are an essential part of the clinical treatment of coeliac disease. National prescribing guidance was published in 2013 to support healthcare professionals in the management of patients with coeliac disease. Coeliac UK has supported the development of the guidance including the updated version published in March 2016.

Read in more detail at:

30 June 2017

www.assembly.wales/en/bus-home/pages/plenaryitem.aspx?category=written%20question&itemid=3431&c=Written%20Question&startDt=24/05/2017&endDt=30/06/2017

13 July 2016

www.assembly.wales/en/bus-home/pages/qnr.aspx?meetingid=3617&assembly=5&c=Record%20of%20Proceedings

No. You do not have to limit yourself to products listed in the Food and Drink Guide.

The gluten free diet is made up of naturally gluten free foods such as fruit and vegetables, meat, fish and poultry, eggs, cream, milk, rice, potatoes, pulses and beans. We do not list every brand of these in the Food and Drink Guide but you can find a list of naturally gluten free ingredients on Page 6 & 7.

The money comes from membership fees, donations, legacies or external grants we have applied for.

In England, health policy is localised and in the last 12 months we have taken legal action where a CCG policy presented a blanket ban on gluten free prescribing. Once the results of the consultation are known we will consider next steps. The grounds for making a legal challenge may be very restricted if the implementation of change follows the law on the required consultation approach and appropriate changes in the regulations.