Gluten Free Foods Case Study

Labelling Requirements of Gluten-Free Foods: Europe and the U.S.

Introduction

With both celiac disease and gluten intolerance becoming more prevalent with each passing day (affects over 3 million people in the U.S.), it is paramount that food manufacturers abide by food labelling regulations concerning gluten-free products. Glucose intolerant is a term used to describe individuals who cannot tolerate gluten and experience symptoms similar to that of coeliac disease (diarrhoea, bloating etc.). Celiac disease is an immunological disease which occurs when the ingestion of gluten damages the walls of the intestine. In order to prevent this occurrence, a large amount of gluten-free products are entering the market. Gluten-free foods are defined

The recommendations in this report mainly focused on Irish standards for quantities of gluten suitable in products for those suffering from gluten intolerance and celiac disease. The report also recommended that the standards of the Codex Alimentarius (adopted in the 31st session of the Codex Alimentarius regarding standards for foods for persons intolerant to gluten) should be applied. However, in 2009, the standards were agreed at European level (Gallagher, 2009). Commission Regulation 41/2009/EC states that foods which have been specially formulated for those suffering from either gluten intolerance or celiac disease should be labelled as ‘very low gluten’ (containing between 20ppm and 100ppm gluten) or ‘gluten free’ (containing less than 20pppm gluten). These products can be those which are specially processed to reduce the amount of gluten in one or more of its gluten containing ingredients, or foods where ingredients containing gluten have been replaced with gluten-free substitutes. The Regulation does not apply to infant formula or follow-on formula. The EU has also notified the World Trade Organisation that it intends to add two new food labels for gluten in 2016. The first is “suitable for people intolerant to gluten” – this may accompany products bearing a ‘gluten free’ or ‘very low gluten’ claim.

differ in their approach to labelling of ‘gluten free’ products. The U.S. are more stringent in their regulation – no labelling as ‘very low gluten’ such as seen in Europe and the FDA’s final rule also applying to imported products claiming to be ‘gluten free’. However the rule does contain some loopholes – no mandatory testing carried out at manufacturers and only foods labelled after compliance date subject to regulation. However it is still more thorough than EU legislation, which is quite vague on a variety of matters such as import regulation and testing procedures. It is clear that both regulations need to be revised on order to take these matters into account in order to ensure that products labelled ‘gluten free’ meet regulations and are fit for consumption for those suffering from celiac disease and glucose