Very low gluten

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 (Codex) 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.

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