New era of gluten labelling

Caterers need a greater understanding of new gluten labelling regulations, or they risk missing out on the explosion in demand for gluten-free food, says Swedish baker Almondy.

New EU rules, brought in on 1st January, 2012, have tightened up the terms used to describe food that is either ‘free from’ or low in gluten, to give coeliacs (consumers with a gluten intolerance) information on which foods are safe for them.

Andrew Ely, managing director of Almondy, says: “The gluten-free market is currently worth £108m and is experiencing rapid growth. This represents a great opportunity for caterers to grow their gluten free offering accordingly. However, it is important that they understand the new legislation and how it impacts on the way they present this type of food on menus.”

The EU regulations apply to all food offered for sale in the UK, including those purchased in a café or deli counter and food descriptions on a restaurant menu. Caterers can now use just two terms – ‘gluten-free’ and ‘very low gluten’ – to describe such foods, so established descriptors such as ‘suitable for coeliacs’ no longer apply.

The term ‘gluten-free’ applies where the level of gluten is 20mg/kg or less, either through substitution of cereals containing gluten with cereals that do not contain it, or through a reduction in the levels of gluten in the cereals. The claim can be made on foods specifically made for a consumer with gluten intolerance and standard foods that meet the gluten threshold.  

‘Very low gluten’ applies to food where the level of gluten is 100mg/kg or less and which contain cereal ingredients that have been specially processed to reduce the level of gluten. This claim can only be made on foods that are specifically prepared for people with an intolerance to gluten.

“The new regulations are quite complex, which makes it a real challenge for busy operators who have to ensure their offering complies with the law,” continues Ely.

“The fact that this is the first law introduced to govern gluten food labelling is an indication of just how much the market has developed in recent years and its potential in the future. In the last year alone, the category grew by an impressive 18%, driven by a growing number of people in the UK discovering they are gluten intolerant, and also a rise in non-coeliacs choosing gluten-free products as part of a lifestyle choice.”