The legal standard for gluten-free products in the UK is set at a maximum of 20 parts per million (ppm). This threshold, established in UK law through European regulation, ensures that food labelled 'gluten-free' is safe for the vast majority of individuals with coeliac disease. Understanding this specific limit is vital for consumers relying on accurate food labelling for their health.
The Legal Framework for Gluten-Free Labelling
Following its departure from the European Union, the UK retained EU-derived food labelling regulations, including the one governing gluten-free claims. The specific legislation is based on Regulation (EU) No 828/2014, which standardises the use of the terms 'gluten-free' and 'very low gluten' across member states.
Requirements for Labelling
- 'Gluten-Free': A product must contain no more than 20 ppm of gluten to carry this claim. This applies to all food sold, whether pre-packed in a supermarket or served in a catering establishment. The threshold is considered a safe level for those on a gluten-free diet.
- 'Very Low Gluten': This term can be used for specialist substitute products that contain gluten levels between 21 and 100 ppm, but it is rarely used for products available in the UK. These products must still be made from cereals specially processed to reduce their gluten content, such as gluten-free wheat starch.
- Mandatory Allergen Emphasis: Under separate regulations (derived from Regulation (EU) No 1169/2011), all fourteen major allergens, including cereals containing gluten (wheat, barley, rye, and oats), must be clearly and emphatically listed in the ingredients list of pre-packed food.
The 'Gluten-Free' vs 'Very Low Gluten' Distinction
While the 20 ppm limit is the legal standard for 'gluten-free', it's important to understand the nuance of the 'very low gluten' claim, even if it is not common in the UK market. The distinction provides clarity for food manufacturers and consumers.
| Feature | 'Gluten-Free' | 'Very Low Gluten' |
|---|---|---|
| Gluten Content | Up to 20 ppm | 21-100 ppm |
| Typical Products | Specialist substitutes, processed foods, uncontaminated oats | Specialist substitutes using modified wheat starch |
| UK Availability | Widely available | Not common in UK market |
| Legislation Basis | Based on Regulation (EU) No 828/2014 | Based on Regulation (EU) No 828/2014 |
| Suitability for Coeliacs | Considered safe for individuals with coeliac disease | Not considered safe for all coeliacs; rarely used in UK |
Compliance and Enforcement
Enforcing the gluten-free threshold requires both due diligence from businesses and monitoring by regulatory bodies. The law does not mandate specific testing for every single product, but businesses are expected to demonstrate robust procedures to ensure compliance.
Best Practices for Food Businesses
- Risk Assessment: Businesses must assess the risk of gluten cross-contamination in their products and production facilities.
- Cross-Contamination Controls: Strict measures, such as segregated areas, dedicated equipment, and thorough cleaning, are necessary to minimise the risk of gluten transfer.
- 'May Contain' Statements: The Food Standards Agency (FSA) recommends against using 'may contain' statements on products explicitly labelled 'gluten-free,' as it can confuse consumers. However, if an unavoidable risk exists, a separate 'may contain' warning for a different cereal (e.g., barley) can be added alongside a 'gluten-free' claim, provided the product still meets the 20 ppm threshold.
- Accreditation Schemes: Businesses can join voluntary certification schemes, such as Coeliac UK's Crossed Grain trademark, which provides additional reassurance through audited manufacturing processes and testing.
The Role of Coeliac UK
Coeliac UK is a leading charity providing guidance and information on the gluten-free diet. They play a significant role in helping consumers and businesses understand and navigate gluten-free standards. Their website offers comprehensive information on the legal framework and practical advice for living gluten-free, including which food labels to trust.
Protecting Consumer Health
The 20 ppm standard is based on scientific evidence indicating that this level of gluten is safe for the vast majority of people with coeliac disease. However, some individuals are more sensitive, and the potential for cross-contamination in foods, even those labelled 'gluten-free', remains a consideration. It is important for consumers to stay informed and, if in doubt, contact the manufacturer or rely on certified products.
Conclusion: Clarity for a Safer Diet
In conclusion, the threshold for gluten-free products in the UK is legally set at 20 parts per million (ppm). This consistent, regulated standard provides a clear and safe benchmark for individuals with coeliac disease and gluten intolerance. Both pre-packed foods and restaurant meals must adhere to this limit to be labelled 'gluten-free'. While the term 'very low gluten' exists in the legislation, its practical application is limited in the UK. Consumers should continue to check labels, recognise the emphatic ingredient listing for allergens like wheat, and use resources from reputable organisations like Coeliac UK to make safe dietary choices.
For more detailed information on food labelling requirements in the UK, the Food Standards Agency website is an authoritative source. [https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses]
