‘Gluten-free’ guide from FSA
The Food Standards Agency has launched a new factsheet to help caterers understand when to label food ‘gluten free’ when the rules change next year.
The main change, after 1 January next year, will be that the term ‘gluten free’ can only be used on foods that contain less than 20 parts of gluten in a million. Recent evidence has shown that using this extremely low level will offer better protection for people with an intolerance to gluten, according to the FSA. Previously, there was no limit set in law for foods described as ‘gluten-free’ and so levels could vary.