FacebookPeople diagnosed with coeliac disease and gluten intolerance must follow a strict gluten free diet. Here we offer you information on gluten free rules and certification of products and tips on how to read food labelling to check for gluten.
US and EU food labelling regulations
According to the US Food & Drug Administration (FDA), foods that carry the “gluten free” label, or variants thereof such as “no gluten”, “free of gluten” or “without gluten”, must contain less than 20 parts per million (ppm) of gluten. Why not zero ppm? Well, the FDA says the 20 ppm level is the lowest that can be reliably detected in foods using scientifically validated gluten detection methods, and is also shared by other countries and international bodies as an acceptable minimum level as most people with coeliac disease can tolerate ingestion of such tiny amounts of gluten.
As well as the 20 ppm limit, the FDA rules allow a producer of food to label their product as gluten free if it does not contain:
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An ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains,
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An ingredient derived from these grains that has not been processed to remove gluten, or,
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an ingredient derived from these grains that has been processed to remove gluten, but results in the food containing more than 20 ppm of gluten.
The European Union (EU) also uses the 20 ppm level of gluten as its legal limit on what foods can be labelled as gluten free. As well as specialist gluten free products, including foods that contain gluten free wheat starch, the gluten free label may also be used on uncontaminated oat products.
In European countries, it is also possible to find products such as bread and flour mixes labelled as “very low gluten”. These products typically contain gluten free wheat starch with a gluten level of between 21 and 100 ppm.
Gluten free certification programmes
How does a product become certified gluten free? Gluten free certification is a process that is designed to protect consumers with coeliac disease and other related disorders such as gluten intolerance or non-coeliac gluten sensitivity by confirming that a product has met strict gluten free standards before claiming to be safe for consumption.
Several bodies operate gluten free certification programmes, each with its own criteria and areas of activity aimed at ensuring safety for consumers:
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The Gluten-Free Certification Organization (GFCO) certifies many thousands of products. GFCO inspects retailers, manufacturers and farmers by using risk assessments, plant audits and equipment and product testing, at the plant and at the point of consumer purchase. Finished products bearing the GFCO logo must contain 10 ppm or less of gluten.
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The Gluten-Free Certification Program (GFCP) ensures products meet the regulatory requirements of the country in which the product is sold. Since 1996 GFCP’s technical experts have certified 30,000 sites across the supply chain.
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NSF International has worked in the facilitation of public health standards since 1944, and includes a gluten free certification programme aligned with the FDA’s Gluten-Free Labelling Final Rule.
Look for the certified gluten free logo
Gluten free products can display different logos depending on the certification programme that is vouching for the product and its level of gluten. GFCO-certified gluten free products have traditionally been emblazoned with big “GF” letters in a circle, although the symbol has recently been revamped with a curly lower-case “g”.
In the UK, Europe and beyond, you may see the Crossed Grain gluten free symbol from the UK Coeliac Society (Coeliac UK). This symbol means the product has gone through a testing process and is certified as safe for anyone on a gluten free diet.
What must food labelled as gluten free contain?
As we have seen above, a certified gluten free label guarantees that food contains no more than 20 ppm of gluten, and sometimes lower, as in the case of GFCO-certified gluten free products.
The UK’s Food & Drink Federation agency has recently updated its guidance on gluten free labelling to ensure that oats must still be listed as an allergen, even when the oats are certified as not being contaminated with gluten beyond the 20 ppm limit. A small number of coeliac patients are sensitive to gluten free oats, which can become contaminated if made in the same facilities as products containing wheat, barley and rye.
Tips for buying gluten free foods
How to read labels for gluten? This is a key issue for people with coeliac disease and non-coeliac gluten sensitivity, or who are following a gluten free diet for other reasons.
Apart from looking for gluten free symbols and certification, you should always check the list of ingredients. Wheat, barley, rye, and oats are key ingredients to check for.
Don’t forget that wheat free does not necessarily mean gluten free.
Check for any allergen warnings which may quickly discount a product if these list a gluten-containing cereal (note that in some countries, allergen warnings statements are voluntary). However, there can be differences in what ingredients must be listed as allergens; in the US, barley and rye are not in the top eight allergens that must be listed.
Although the list of ingredients may be all clear, there is often a “may contain” rider at the end, which is another thing to be aware of. “May contain traces of gluten” or “made in a factory also handling wheat” are examples of other products to avoid. Be aware that in some countries ‘may contain’ statements are voluntary.
Finally, take care with food that is freshly made and pre-packed on-site for sale, such as cakes in a baker’s store. In such establishments, it is often the best policy to ask for a full explanation of ingredients or about possible contamination.
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