Labeling gluten-free

(BZfE) - For people who are gluten sensitive and have celiac disease, gluten-free foods are a blessing. More and more products are being marketed with the label “gluten-free”. Those affected by gluten intolerance must be able to rely on the claim. Gluten-free products may have a gluten content of a maximum of 20 mg / kg when sold to the end consumer. If a food is labeled “very low gluten”, a maximum of 100 mg / kg is allowed.

The Lower Saxony State Office for Consumer Protection and Food Safety recently examined 142 products labeled as "gluten-free". In addition to naturally gluten-free foods such as polenta, biscuits made from corn or rice, baking mixes, biscuits, bread and pasta, as well as snack products, were checked. No exceedance of the maximum amount was found for any of the investigated products.

In addition, the state office also checked the so-called allergen labeling. This is mandatory when using cereals containing gluten (including wheat, rye, oats, barley, spelled) for both packaged and loose goods. It was noticeable that the gluten content was not marked, particularly in the case of baked goods that were offered loose in the counter area or prepackaged. Nine criticisms were made.

By the way, people who tolerate gluten can do without the mostly more expensive gluten-free foods.

Renate Kessen, www.bzfe.de

Further information: https://www.laves.niedersachsen.de/startseite/lebensmittel/lebensmittelgruppen/getreide_getreideerzeugnisse/glutenfrei---dem-bauch-zuliebe-155763.html