New EU rules for 'gluten free' foods

New European Union regulations aimed at helping people who are intolerant to gluten have been published.

Under the new food labelling and composition rules, only foods that contain less than 20 parts per million (ppm) of gluten will be allowed to use the term 'gluten-free' on their packaging. In addition, some foods made using cereals that have been specially processed to remove most of the gluten, but which contain less than 100 parts of gluten in a million, will be able to make the claim 'very low gluten' on the packaging.

Previously under the EU regulations, a food labelled 'gluten free' could have contained up to 200 ppm. This is in contrast to Australasian regulations whereby foods containing any detectable amount of gluten cannot be labelled 'gluten free'.

The introduction of just two types of labelling will reduce consumer confusion in this area and help people with coeliac disease to make safe and informed choices about the types of food they eat.

Manufacturers have until 1 January 2012 to reformulate products or change existing packaging in order to comply with the revised regulations.