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Worldwide Gluten-Free Product Labeling
In 2002, the Food Standards Australia New Zealand (formerly the Australia New Zealand Food Authority) declared that “all food labels will show the declarations of the presence of potential allergens in foods such as gluten, peanuts and other nuts, seafood, milk, wheat, eggs and soybeans. In addition, all foods containing genetically modified materials must be labeled as such.” In 2005, the European Union Directive on product labeling required manufacturers to identify 12 common food allergens including: celery, dairy, eggs, fish, gluten, mustard, peanuts, sesame seeds, shellfish, soy, tree nuts and wheat, and their derivatives.
Australia and New Zealand
To be labeled gluten-free in Australia and New Zealand, a food must contain “No Detectable Gluten’ by the most sensitive universally accepted test method. At the time of the printing of the Ingredient List, 7th Edition, testing can achieve a detection level of 0.0005 (5 parts per million). If gluten is not detected then the food can be labeled gluten free.” What makes matters more complex is that, “some ingredients (i.e. glucose syrup, dextrose and caramel colour) are so highly processed that when tested, the results have always shown ‘no detectable gluten,’ even if derived from wheat,” according to The Coeliac Society of Australia. Therefore, these common ingredients derived from wheat are rendered gluten-free, even though gluten is declared on the product label. So, you can buy a product that indicates that it is gluten-free and also states on the label that ingredients included in the product are derived from gluten containing grains. While in Australia and New Zealand, The Coeliac Society of Australia advises that, “the label gluten-free overrides the product’s ingredient listing, and products with statements such as “may contain wheat or gluten” should be avoided.” Europe
Coeliac UK also makes the following statement concerning the safety of Codex wheat starch: “Whilst the majority of people with coeliac disease can tolerate Codex wheat starch, there are those who are more sensitive and suffer symptoms and gut damage if they eat Codex wheat starch.” Canada United States
By establishing a US definition for the term “gluten-free” and uniform conditions for its use in the labeling of foods, the FDA believes that this will ensure that persons purchasing US products are not misled and are provided with accurate information. For more information on the proposed US definition, please read the document titled “Questions and Answers on the Gluten-Free Labeling Proposed Rule”, which is posted on the FDA’s Center for Food Safety and Applied Nutrition website via the following link: http://www.cfsan.fda.gov/~dms/glutqa.html Remember, until there is a universal consensus on acceptable levels of gluten and standardization of definitions, product labeling of gluten-free and gluten-containing ingredients will continue to vary from country to country. As always, be sure to understand country-specific labeling and read product labels diligently wherever you might be, around the corner from your home or around the world, to ensure safe eating anywhere! Product Guides and Directories Australia Shepherd Works Gluten-Free
Manufacturer’s
Product Guide Canada France Ireland Italy Netherlands New Zealand Spain United Kingdom United States Clan Thompson™ |
We have seen great improvement on a global
basis over the past five years with regard to food labeling.
These advances have been welcomed by the growing community of
individuals impacted by celiac/coeliac, food allergies, intolerances
and specialized diets worldwide. When traveling at home and abroad,
one must always be aware of the local labeling regulations. We
have outlined some of the major global movements below to help
you in your gluten-free travels around the world.
As
of 1/1/2006, the US Food Allergen Labeling and Consumer Protection
Act (FALCPA) went into effect. The presence of eight allergens
including: dairy, eggs, fish, peanuts, shellfish, soy, tree nuts
and wheat are now declared on ingredient lists. However, those
following a gluten-free diet in the U.S., have not had all of
their concerns sufficiently addressed since wheat, and not gluten,
is included in the current allergen labeling. The Food and Drug
Administration (FDA) is currently developing a definition for
the term “gluten-free,” as there is currently no
approved legislature for U.S. food manufacturers or consumers.
Once approved, this will help consumers in the U.S. managing
a gluten-free diet safely navigate grocery store aisles in search
of safe foods, as well as restaurants and those in the hospitality
industry understand and identify gluten-free ingredients. Outside
of the U.S., there are also differences in the definition of
the term “gluten-free”, and which foods are considered
gluten-free. 
Coeliac UK makes the following statement
in their Gluten Free Food and Drink Directory about other ingredients
derived from gluten containing grains: “Some ingredients
can be derived from wheat or barley, but are safe for people
with coeliac disease. This is because they are highly processed
and the gluten content is negligible e.g. glucose syrups derived
from barley or wheat. Some ingredients may have a low level of
gluten, but still be within the Codex standard e.g. Codex wheat
starch and malt extract. When malt extract is used in large amounts,
as in some malted breakfast cereal products, the gluten level
is not within the Codex standard. These products are not suitable
on a gluten-free diet.”
To help you find safe gluten-free foods during your travels,
there are a number of resources available from various organizations
around the world. The following information provides an overview
of the guides and directories detailing country specific product
names, ingredient definitions and manufacturer/brand listings
currently available. To purchase these guides or to obtain
more information, contact each of the organizations directly. home | contact us | site map | privacy policy
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