If you are selling or producing food that makes a 'gluten free' claim? If so, read on as the labelling rules are changing from January 1st 2012, which may affect how you produce, sell or label your products with a gluten claim.
From this date, only two claims will be allowed :
'very low gluten' - gluten levels below 100ppm (parts per million) as served to the customer.
'gluten free' - gluten levels below 20ppm (parts per million) as served to the customer.
These claims will have to be substantiated by product testing at a laboratory. Cross-contamination from gluten containing ingredients and products on your premises will also need to be reviewed using HACCP principles to ensure that procedures are in place and are adequate to maintain these low levels. If you cannot substantiate these claims or cannot ensure that your procedures and practices protect these gluten levels, you will NOT be able to make a gluten claim. If you have taken all reasonable steps to reduce cross-contamination through a HACCP exercise, you will be able to say that the product has been 'made with gluten-free ingredients' and the customer will then make a choice whether to eat the product.
How can FOODMATTERS help you to prepare for these changes?
If you have any questions about how this could affect your business, do contact me for clarification at audreydeane@food-matters.co.uk
Further info;
links to FSA website;
Guide for caterers;
Frequently asked questions;
