The Food & Drink federation (FDF) has launched a guide for food manufacturers to assist with the labelling of gluten in food.
The best practice guide provides recommendations for the labelling of food based upon EU legislation and guidance notes in relation to wheat, oats, rye, barley and hybridised strains.
It highlights that it is no longer permitted to state ‘gluten’ on a product without specific reference to the cereal in the ingredients list.
Labelling examples are given to set out the intentional addition of gluten-containing cereals and the unintentional presence of gluten-containing cereals.
The guide states: “Whilst it is optional to add the word ‘gluten’ in parentheses after the name of the cereal; best practice is not to include the word gluten in parentheses but to solely emphasise the name of the cereal in the ingredients list.
“The consistent application of this particular best practice is to be recommended, as this would ensure consumer understanding by encouraging the reading of the ingredients list for the presence of the specific gluten-containing cereal. This in turn reduces the risk to individuals looking for the word “gluten”, which may not be listed.”
