Join us. Food labels Perhaps in the past you have never paid much attention to food labels, but now you need to, and these labels and logos are now your friend. Gluten free labelling There is a law that covers the use of the labelling term 20 parts per million ppm of gluten or less.
When you see gluten free on a label, you know these foods are suitable on a gluten free diet. You might see this on specialist substitute products like breads, flour and crackers, which may contain gluten free wheat starch, as well as processed foods made from naturally gluten free ingredients such as soups, sausages and ready meals. Uncontaminated oat products can also be labelled gluten free. Ingredients list The good news is that you can easily tell if a product contains gluten.
This means that you can tell from the label whether a product contains ingredients that contain gluten. Exemptions Always there is the potential for confusion, in this case there are some ingredients which are made from a cereal containing gluten where the grain is processed in such a way that the gluten is removed. The following ingredients are safe for people with coeliac disease: glucose syrups derived from wheat or barley including dextrose wheat based maltodextrins distilled ingredients made from cereals that contain gluten, for example, alcoholic spirits.
Coeliac UK videos on food labels We have developed two short videos with handy tips to help you work out which foods are right for you: Choosing suitable foods Explains what information is on food products and how this can help you identify which foods are suitable for you to eat: Myth busting Addresses some of the common myths surrounding the gluten free diet: Crossed Grain symbol Our Crossed Grain symbol is a helpful, quick and easy way of identifying foods you can eat.
Print page. Add to My Favourites. Accept all cookies. Oats that contain less than 20 ppm of gluten may be labeled gluten-free.
Oats do not need to be certified gluten-free. Manufacturers are allowed to include a symbol as long as it is truthful and not misleading. Manufacturers are not required to test for the presence of gluten in ingredients or in the finished gluten-free-labeled food product. However, they are responsible for ensuring that the food product meets all labeling requirements.
Manufacturers will need to determine how they will ensure this. The FDA may perform food label reviews, follow-up on consumer and industry complaints, and analyze food samples.
Consumers and manufacturers may report a complaint to an FDA Consumer Complaint Coordinator in the state where the food was purchased. Analytical methods that are scientifically validated to reliably detect gluten at a level lower than 20 ppm are not currently available. In addition, some celiac disease researchers and some epidemiological evidence suggest that most individuals with celiac disease can tolerate variable trace amounts and concentrations of gluten in foods including levels that are less than 20 ppm gluten without causing adverse health effects.
The GFCO mark represents a rigorous certification process that includes:. Note that the U. The FDA regulation says that manufacturers are required to comply with the gluten-free definition detailed in the ir regulation. What do you want to avoid?
If any of the following are present on the ingredient list, the product is not gluten-free:. In the U. Other countries do allow descriptive ingredients so you might see this on products from other countries, such as Canada.
The safest oat products are those that have been certified gluten-free. While products labeled gluten-free should comply with the FDA definition of containing no more than 20 ppm of gluten, this is not third-party verified.
That product was recalled and subsequent testing did not find any products that violated the regulation. Certain grains are especially likely to contain naturally occurring gluten. However, these grains can be processed to remove gluten, including:.
Some foods and beverages, such as bottled spring water, fruits, vegetables, and eggs, are naturally gluten-free. FDA recognizes that compliance with the gluten-free regulation in processed foods and food served in restaurants is important for the health of people with celiac disease.
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