Tumblelog by Soup.io
Newer posts are loading.
You are at the newest post.
Click here to check if anything new just came in.

Gluten Free Labeling Laws Are Strict in America (20 PPM) - But Are Not the Most Strict in the World!

At the core of any celiac shoppers shopping list is buying products that are gluten free. But precisely what does that mean? Do you buy foods that contain no ingredients that will possibly contain gluten grains, or are you willing to risk buying foods which can be classed as gluten free, because they contain an amount of gluten that 'someone' offers assessed as safe?

It would appear that the more experienced celiacTo continue reading more concerning immunoassay follow the others of this posting. shopper knows what ingredients to look out for, however some really experienced gluten free shoppers still report queasy from manufactured foods purporting to be gluten free. As being the information below can show, it all appears to be in the tolerable level that countries are willing to legislate.

The three most progressive legislation regions appear to be the US, Europe and Australia. These areas are going to be discussed in this order.


Previous GFP research shows that Europe maybe one of the most gluten free aware regions that is known, however they have nominal online search habits. This may of course be due to low rates involving celiac disease and/ or high availability of gluten free food inside general community.

The labeling requirements: "In The eu, the Codex Commission approved 20ppm as an accepted threshold with regard to gluten in 'gluten-free' items in 2008, inside first update to guidelines since 1983. The limit was massively cut from 200ppm to 20ppm - and it claims this level is considered to pose virtually no risk to celiac sufferers. The reason for the change is that will low levels are more easily attainable than 25 years ago due to technological advances considering more accurate detection of minute gluten traces. "


The US is among the most largest physical and online demand gluten free markets on the globe. With its gradual technological and health advances you may expect that it also leads global labelling legislation.

However gluten free products appear to be an exception. While the Food and Meds Administration (FDA) introduced the produce Allergen Labeling & Consumer Protection Act (FALCPA) in 2006, this was for any following eight foodstuff allergens "Milk, ovum, wheat, soy, peanut, sapling nuts, fish, together with crustacean shellfish. " By 2007 that FDA PROPOSED that gluten Ought to be labeled at anything over 20mg for each kg (20ppm) - but this has yet to end up ratified.

Thus while many manufacturers are voluntarily following this guideline "Journal of Allergy and Clinical Immunology found 25 different kinds of advisory term which include 'may contain', 'shared equipment' together with 'within plant'. Furthermore, they found which 65 percent involving products listed non-specific terminology, such as 'natural flavours' and 'spices', and that 83 percent these were not associated with any specific substances. " This shows that gluten could potentially be hiding among the non-specific terms.

Remarkably while usual foods are included in the FSA 20 mg lording it over, it created a specialized labeling category just for CEREALS. Those that have been processed to lower gluten to concentrations below 100 sections per million must carry a label which include 'gluten-reduced, ' or 'very-low GF foods that will be naturally gluten-free and acceptable for a gluten-free diet cannot be labeled as 'gluten-free, ' and 'special-diet, ' but may say likely 'naturally gluten-free.

The FSA also mandates that quantitative determination of gluten with foods and ingredients be influenced by an immunologic process or other method providing at least equal sensitivity together with specificity, and that each one testing done with equipment sensitive to help gluten at 10 mg gluten/kg and also below. The rules cite the enzyme-linked Immunoassay (ELISA) R5 Mendez method for the reason that officially sanctioned qualitative analysis means for determining gluten presence in food.

Curiously The Celiac Sprue Association is now even further within its labelling endorsement of classing ingredients as gluten free Only if they contain under 3 ppm : The CODEX PERCENTAGE remains resolutely behind the 20 ppm specification as a result of quality control that can reasonably be expected from manufacturers. As it is, they may have until 2012 to stick to the FSA 20 ppm lording it over!


Australia has just about the most mature physical and online gluten free markets on the globe. Along with this comes just about the most stringent gluten free labeling standards on the globe:

QUOTE from Food Standards Australia New Zealand: "To be labeled gluten-free in Australia and Innovative Zealand, a food ought to contain No Detectable Gluten' by the most sensitive universally accepted test method. At the time in the printing of that Ingredient List, in 7th place Edition, testing can (readily) achieve a detection amount of 0. 0005 (5 elements per million). If gluten is not detected then the food can be labeled gluten free.

This Coeliac Society associated with Australia notes which some ingredients (we. e. glucose syrup, dextrose and caramel color) are processed so the results have shown 'no detectable gluten, ' even though derived from wheat, Therefore, these common ingredients produced wheat are rendered gluten-free, even though gluten is declared over the product label. Consequently the qualification: your label gluten-free overrides this product's ingredient listing, and products with statements which include "may contain wheat or gluten" should be avoided.

While The FSANZ quote shows that Australia's gluten absolutely free labeling standard is likely to become 'law', a 2007 survey conducted with the NSWFA suggests that this association has very few powers to enforce it. In 2007 this NSWFA undertook some sort of survey of ingredients labeled "gluten-free" and found that with the 211 foods labeled as "GF" in retail outlets that 4. 7% didn't qualify. Ten samples were found to help contain gluten, with gluten content to include 4 ppm to help 160 ppm. The highest foods were found being prawn crackers (one hundred sixty ppm) with Self- raising flour (30-45 ppm). Following international guidelines at the time, foods over 20 ppm were requested to be withdrawn voluntarily with the manufacturer.


Australia has 'potentially' one of the most stringent gluten 100 % free labeling laws in the world. If the 'no detectable gluten' clause is taken with its word together with kits can test between 3 together with 5 ppm gluten, then this Should be the upper limit with allowable gluten within gluten free Foreign manufactured foods. However from previous surveys online, it appears that offenders of this law, are often offered a voluntary require to withdraw products no fines or bank charges are issued, no media notification is required for 'small' infractions.

Europe and America have both settled for an upper limit with 20 ppm, yet this is not law in the united states yet. The Celiac Sprue Connection (USA) is pushing for gluten free limits being dropped to 3 ppm nevertheless some US manufacturing groups believe this will prove too difficult to attain in reality. Note that the Australian gluten free survey used Biokits Gluten Assay Solutions manufactured by Tepnel Biosystems. The kits are a certified AOAC Official approach and measure gluten each of those qualitatively and quantitatively, with a limit of reporting of 3 ppm (mg/kg).

US research demonstrates many of its own country's products contain labelling terms which include as 'natural flavours' and 'spices' that can or may not include gluten. If this can be the case on a really progressive country it's strongly suggested that eating food from other areas that don't stick to gluten free legislation Is a high risk business. This raises that question of the amount do you trust your local manufacturer not providing cross contamination in the manufacture of 'gluten free' certain foods, and where exactly does your most liked gluten free restaurant source its substances?

Don't be the product, buy the product!