Gluten intolerance is a serious illness that can result in damage to the digestive system so foods are not absorbed properly, which can lead to poor growth, anaemia and bone disease.
The new law has introduced rules on how food can be labelled with claims about gluten. The law covers all food on sale, whether it’s in a packet on a supermarket shelf, on a menu, in a restaurant, or at a deli counter.
Any business that makes claims about gluten content has to ensure this food is labelled accurately and clearly, and must stick to the defined strict low levels, the FSA said. This makes it easier for people with an intolerance to gluten (coeliacs) to be sure of what foods are safe for them.
The new food labelling regulation means that food can be labelled as:
The agency has also provided a fact sheet for caterers on how to provide information to customers on the new rules. This will assist caterers and those in the hospitality industry to understand the new descriptions.
Source: FSA
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