On January 20, 2009 The Commission of the European Communities issued regulation No 41/2009 regarding the “composition and labeling of foodstuffs suitable for people intolerant to gluten.”
This regulation is binding and applies to all Member States (27 countries) of the European Union.
Highlights of the regulation
1. Foods labeled “very low gluten” are foods that contain one or more ingredients made from wheat, barley, rye, oats, or crossbred varieties (e.g., triticale) that have been processed to reduce gluten with a gluten level not more than 100 parts per million of gluten (100 milligrams/kilogram) in the final food product as sold to the consumer.
2. Foods labeled “gluten-free” are foods that contain no more than 20 parts per million of gluten (20 milligrams/kilogram) in the final food product as sold to the consumer and consist of:
A. Ingredients that are substitutes for wheat, barley, rye, oats, and their crossbred varieties. These foods may not be labeled “very low gluten.”
B. Ingredients made from wheat, barley, rye, oats, and their crossbred varieties that have been processed to reduce gluten. These foods also may be labeled “very low gluten” if they contain no more than 100 ppm of gluten.
C. Ingredients that are substitutes for wheat, barley, rye, oats, and their crossbred varieties AND ingredients made from wheat, barley, rye, oats, and their cross-bred varieties that have been processed to reduce gluten. These foods also may be labeled “very low gluten” if they contain no more than 100 ppm of gluten.
Foods for normal consumption that happen to be gluten free also may be labeled “gluten-free” as long as the final food product contains no more than 20 parts per million of gluten. These foods may not be labeled “very low gluten.”
Foods developed for other special dietary needs that happen to be gluten free also may be labeled “gluten-free” as long as the final food product contains no more than 20 parts per million of gluten. These foods may not be labeled “very low gluten.”
Oats used in foods labeled either “gluten-free” or “very low gluten” must be specially produced to prevent contamination with wheat, barley, rye, and their cross-bred varieties and the oats must contain no more than 20 parts per million of gluten.
Bottom LineIn the European Union, under this regulation, foods labeled “gluten-free” may contain no more than 20 ppm of gluten. Foods labeled “very low gluten” may contain no more than 100 ppm of gluten.
This new regulation will apply as of January 1, 2012. However, food already complying with the regulation may be placed on the market.
To read the entire regulation, see http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:EN:PDF
Copyright © by Tricia Thompson, MS, RD
Also available at:
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