FDF launches gluten labelling guide

The Food & Drink Federation (FDF) has launched a new best practice guide to support food manufacturers on the labelling of food products containing gluten that are intended for sale in the European Union.

The guide has been launched to help manufacturers adhere to the Food Information to Consumers (FIC) Regulation and to provide consumers with clear and consistent allergens labelling. The 2014 FIC Regulation brought changes to the way allergen information is provided on pre-packaged foods. As part of the Regulation, allergen information on prepacked foods must be emphasised in the ingredients list. 

‘Gluten Labelling Best Practice: How to label pre-packaged foods which include cereals containing gluten‘ has been developed by the FDF with support from Coeliac UK, Anaphylaxis Campaign and the British Retail Consortium. This best practice has been produced to illustrate examples of the usual as well as some of the more challenging labelling situations of gluten containing foods, and it also covers claims for gluten-free foods. Special consideration is also given to oats and wheat. The guide should make things clearer for manufacturers so that they remain legally compliant with the FIC Regulation.

The new approach will limit the use of ‘may contain gluten’ statements on packaged foods

Director of Regulation, Science & Health at the Food and Drink Federation, Barbara Gallani said, “As consumers are increasingly seeking clear information about various allergenic ingredients within the foods they purchase, it is important that food manufacturers provide labels that are legally compliant and make it easier for consumers to find and understand allergen information so they can make safer food choices. By following a best-practice approach, we hope that this new guide will help manufacturers of all sizes make informed labelling decisions with regard to cereals containing gluten.”

CEO for Coeliac UK, Sarah Sleet, said: “The Charity supports the new best practice guidance for the industry and the introduction of an approach to limit the use of ‘may contain gluten’ statements on packaged foods which will be welcomed by everyone with coeliac disease.”