Regulation 2009/41 - Composition and labelling of foodstuffs suitable for people intolerant to gluten - Main contents

Gluten-free foodstuffs

The European Union (EU) adopts common rules concerning the composition and labelling of foodstuffs intended for people suffering from an intolerance to gluten (coeliac disease).

ACT

Commission Regulation (EC) No 41/2009 of 20 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten.

SUMMARY

The new European legislation lays down two thresholds suited to the degree of intolerance to gluten * in consumers affected by coeliac disease. These thresholds comply with the standards adopted by the Commission from the Codex Alimentarius in July 2008.

Products concerned

Regulation (EC) No 41/2009 applies to all foodstuffs with the exception of infant formulae and follow-on formulae.

‘Gluten-free’ foodstuffs

Gluten-free foodstuffs must contain less than 20 mg/kg of gluten in the finished product.

This specific labelling applies to all foodstuffs.

‘Very low gluten’ foodstuffs

Very low gluten foodstuffs must contain less than 100 mg/kg of gluten in the finished product.

This specific labelling applies only to foods for special dietary use.

Context

The new legislation will take effect from 1 January 2012.

Key terms of the Act

• - 

  Gluten: a protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and which is insoluble in water and 0.5 M sodium chloride solution.

References

See also

• - 

  Foodstuffs for particular nutritional uses

Last updated: 22.02.2011

This summary has been adopted from EUR-Lex.