The Food Standards Agency (FSA) has launched a fact sheet to help caterers understand when they can label food ’gluten- free’ in advance of the change to labelling rules next January.
New EU regulations coming into force from 1 January 2012, on foodstuffs specifically produced for people intolerant to gluten, will mean products have to contain less than 20 parts of gluten per million (ppm), in order to be labelled as ’gluten-free’.
Businesses will be allowed to label products as ’very low gluten’ if they contain less than 100ppm. Previously, there was no limit set in law for foods described as ’gluten-free’ and so levels could vary, said the FSA.
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