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EU Debuts New Standards for Foods with 'Gluten-Free' Label

Celiac.com 02/06/2009 - The European Union’s Food Standards Agency (FSA) has issued new rules for foods carrying the ‘gluten-free’ label. Under the new rules, foods labeled ‘gluten-free’ must have less than 20 parts of gluten per million. This new standard represents a ten-fold reduction over the prior rules, which set the gluten limit at 200 parts per million.

The FSA also established a separate labeling category for cereals that have been specially processed to reduce gluten to levels below 100 parts per million. These foods may not be labeled ‘gluten-free,’ but must carry some other label such as ‘gluten-reduced,’ or ‘very-low gluten.’ The FSA indicates that the exact labeling for such products should be undertaken at the national level.

Foods that are naturally gluten-free and acceptable for a gluten-free diet cannot be labeled as ‘gluten-free,’ or ‘special-diet,’ but may say that they are ‘naturally gluten-free.’  The rules require the term ‘gluten-free’ or ‘very-low gluten’ to appear prominently on the package label in a way that indicates the “true nature of the food.” These rules are designed to help people with celiac disease make more informed decisions about the gluten content of the food they eat.

The new rules provide strict definitions for gluten and related grains and proteins, and gluten-free foods, and mandates standards for testing and measuring gluten levels in food.

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They also mandate that quantitative determination of gluten in foods and ingredients be based on an immunologic method or other method providing at least equal sensitivity and specificity, and that all testing done on equipment sensitive to gluten at 10 mg gluten/kg or below.

The rules cite the Enzyme-linked Immunoassay (ELISA) R5 Mendez method as the officially sanctioned qualitative analysis method for determining gluten presence in food.

European food makers can voluntarily adopt the new labeling system any time. Compliance becomes mandatory for all EU food makers on Jan. 1, 2012. Regarding the three-year delay, the FSA cited a need on the part of some manufacturers for time to make formulation and packaging changes.

* Sources: Food Standards Agency: New rules for 'gluten free' foods


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2 Responses:

 
Jay Pechman
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said this on
11 Feb 2009 12:24:24 AM PDT
Good article about how celiacs all over the world are handling issues.

 
Alice Kuijf
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said this on
22 Feb 2009 3:26:05 AM PDT
For all those truly sensitive celiacs this new standard will improve our health. Now, it's so tempting to buy 'so called' gluten free products and after all suffer the consequences.




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Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.