Sources & Labeling

To ensure safe gluten free and wheat foods, it is best to understand ingredients, aliases and hidden sources of gluten and wheat.

Gluten is the protein found in wheat, rye and barley

Testing shows that most oats have gluten levels beyond the acceptable range for those following gluten-free diets due to cross-contamination in the milling process. There are numerous manufacturers around the world that produce tested and certified gluten-free oats. Unless you are eating certified gluten-free oats, it is recommended that you avoid oats when managing a gluten-free diet.

Expert Advice on Cooking Gluten and Wheat Free

Gluten Free Allergen Card

Items CONTAINING Either Gluten or Wheat

The following is a listing of grains and flours that CONTAIN GLUTEN OR WHEAT:

Potential Gluten-Containing Ingredients

The following ingredients represent potential sources of gluten, wheat and their derivatives:

• 

  Artificial Bacon Bits

• Artificial Mashed Potato Mix

• Bouillon (packaged)

• Bread or Bread Crumbs

• Cakes or Cookies

• Cheese (pasteur­ized processed)

• Colors or Flavors (produced outside of North America)

• Croutons

• Dumpling Skins

• Fish Sauce (made outside of Thailand)

• Imitation Crabmeat or Seafood (Surimi)

• 

  Malt

• Malt Vinegar

• Noodles or Pasta

• Salad Dressing (commercially produced)

• Sauce, Dipping Sauce or Salsa

• Seasonings (commercially produced)

• Soy Sauce

• Tortillas or Tortilla Chips

• Yogurt, Yogurt Curd or Yogurt Sauce (commercially produced)

Key Preparation Techniques & Other Considerations

The following additional ingredients and preparation techniques represent areas of concern for those managing celiac disease and gluten free diets:

• Batter typically contains gluten/wheat flour.

• Beans may include wheat flour as an ingredient.

• Boiling Water must be fresh in all cases to eliminate the possibility of cross-contact from water used to prepare gluten-containing items.

• 

  Breading typically contains gluten/wheat flour.

• Dedicated Fryer is a fryer that only fries one particular food type (e.g. bat­tered items only or French fries). Dedicated fryers eliminate the possibility of gluten/wheat cross-contact from frying battered, breaded or wheat flour dusted foods with non-gluten containing foods.

• Flour Dusting is a technique used for coating meat or fish with an ingredient, such as gluten/wheat flour, for texture prior to pan-frying.

• Fluffing Agent is a term used for adding an ingredient, such as gluten/wheat flour to eggs to enhance their appearance and increase their volume.

• Fresh Oil is necessary for gluten-free food preparation to eliminate the possibility of cross-contact from cooking oil used for gluten-containing items.

• Marinades may have soy sauce or packaged seasonings which contains gluten/wheat or gluten/wheat flour as an ingredient.

• Side Dishes or Accompaniments can often contain gluten/wheat containing ingredients.

• Thickening Agent is an ingredient, such as gluten/wheat flour, added to soups or sauces so they may have a higher viscosity or thickness.

Gluten & Wheat Free Grains and Flours

The following list of grains, flours & starches ARE GLUTEN-FREE and may be substituted for traditionally gluten containing items:

Wheat Free Grains Containing Gluten

It should be noted that an individual can have allergies, intolerances or sensitivities to wheat without having the dietary concerns for other grains that contain gluten. The following grains, although wheat-free, CONTAIN GLUTEN and must be avoided to ensure a gluten-free meal for your guests:

• Kamut

• Spelt

• Tritical

Food Labeling

We have seen great improvement on a global basis in recent years with regard to food product labeling. These advances have been welcomed by the growing community of individuals impacted by celiac / coeliac, food allergies, diabetes and special diets around the world.

When traveling at home and abroad, always be aware of the local labeling regulations. We have outlined some of the major global movements below to help you in your healthy and safe travels anywhere.

History of Food Labeling Regulations

In 2002, the Food Standards Australia New Zealand (formerly the Australia New Zealand Food Authority) declared “all food labels will show declarations of the presence of potential allergens in foods such as gluten, wheat, peanuts & other nuts, seafood, milk, eggs & soybeans. In addition, all foods containing genetically modified materials must be labeled as such.”

In 2005, the European Union Directive on product labeling required manufacturers to identify 12 common food allergens including: gluten, wheat, celery, dairy, eggs, fish, mustard, peanuts, sesame seeds, shellfish, soy, tree nuts and their derivatives.

As of 1/1/2006, the US Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect. The presence of eight allergens including: wheat, dairy, eggs, fish, peanuts, shellfish, soy and tree nuts are declared on ingredient lists.

On 8/2/2013, the Food and Drug Administration (FDA) issued a ruling that officially sets the safety standard to label a product gluten-free in the U.S. which contains fewer than 20 parts per million of gluten.The FDA standard is consistent with the Codex Alimentarius labeling guidelines set by the World Health Organization.

This ruling helps consumers in the U.S. managing a gluten-free diet safely navigate grocery store aisles in search of safe foods, as well as restaurants and those in the hospitality industry understand and identify gluten-free ingredients.

Outside of the U.S., there are also differences in the definition of the term “gluten-free”, and which foods are considered gluten-free.

Australia and New Zealand

According to The Coeliac Society of Australia, “there are two types of foods suitable for those requiring a gluten-free diet:

• Foods labeled gluten-free

• Foods made for the general market which are gluten free by ingredient

To be labeled gluten-free in Australia and New Zealand, a food must contain “No Detectable Gluten’ by the most sensitive universally accepted test method. At the time of the printing of the Ingredient List, testing can achieve a detection level of 0.0005 (5 parts per million). If gluten is not detected then the food can be labeled gluten free.”

What makes matters more complex is that, “some ingredients (i.e. glucose syrup, dextrose and caramel colour) are so highly processed that when tested, the results have always shown ‘no detectable gluten,’ even if derived from wheat,” according to The Coeliac Society of Australia. Therefore, these common ingredients derived from wheat are rendered gluten-free, even though gluten is declared on the product label.

So, you can buy a product that indicates that it is gluten-free and also states on the label that ingredients included in the product are derived from gluten containing grains.

While in Australia & New Zealand, The Coeliac Society of Australia advises, “the label gluten-free overrides the product’s ingredient listing & products with statements such as 'may contain wheat or gluten' should be avoided.”

European Union and United Kingdom

The European Union follows a different standard and is guided by the Codex Alimentarius, managed by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

In 1981, the standard for gluten-free labelling was set at a level of 200 mg gluten/kg or 200 parts per million (ppm). This standard was changed in July 2008 to a dual standard, which will provide safer limits overall, and allows a clear choice of products for people with celiac / coeliac disease.

As explained by Coeliac UK,the Codex standard now has two categories:

• Foods containing less than 20 ppm gluten

• Only foods that contain less than 20ppm can be labelled as 'gluten-free'.

This may apply to specialist substitute gluten-free products like breads, flours and crackers as well as naturally gluten-free mainstream products like soups, baked beans and crisps. The ‘gluten-free’ labelling may also be used for pure, uncontaminated oat products.

1. The term ‘gluten-free’ implies no gluten, but in practice a zero level does not exist. It is impossible to eat a zero gluten diet, because even naturally gluten-free cereals such as rice can contain up to 20 ppm or 20mg/kg of gluten. Research shows that this tiny amount of gluten is not toxic to people with celiac / coeliac disease who can eat unlimited amounts of products with gluten at a level of less than 20ppm.

2. Specialist substitute products (such as breads and flour mixes) that contain Codex wheat starch with a gluten level above 20 and up to 100ppm may be labelled as ‘very low gluten’.

The European Commission has decided to use the new Codex standard as the basis for a law on the labelling of food for people who are gluten intolerant. The law came into effect in January 2009 but manufacturers have until January 2012 to comply with the law allowing time for manufacturers to make all necessary changes to product ranges and labels.

Canada

According to the Canadian Celiac Association, “gluten-free in Canada means that the food does not contain wheat, spelt, kamut, rye, barley, oats or triticale, or any parts thereof. In Canada, wheat starch is not permitted in a gluten-free diet.”

United States

On August 2, 2013, the Food and Drug Administration (FDA) ruled that to, “define the food labeling term “gluten-free” to mean that a food bearing this claim:

• Complies with the new FDA definition of gluten-free as less than 20 parts per millions (ppm) of gluten

• Does NOT contain wheat, rye, barley or their crossbred hybrids like triticale (a gluten containing grain) OR

• Contains a gluten-containing grain or an ingredients derived from a gluten-containing grain that has been processes to be less than 20 ppm

• May be naturally gluten-free such as bottled water or tomatoes

By establishing a US definition for the term “gluten-free” and uniform conditions for its use in the labeling of foods, the FDA believes that this will ensure that persons purchasing US products are not misled and are provided with accurate information.

10 Fast Facts about the FDA Gluten-Free Food Labeling Rule
by the Celiac Disease Foundation

Labeling Summary

Remember, until there is a universal consensus on acceptable levels of gluten and standardization of definitions, product labeling of gluten-free and gluten-containing ingredients will continue to vary from country to country.

As always, be sure to understand country-specific labeling and read labels diligently wherever you may be, around the corner or around the world, to ensure safe eating anywhere!

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