Recognizing gluten-free products and understanding labels

The rules for labeling foods as "gluten-free" or "reduced gluten content" have been in force since July 20, 2016. They are based on Regulation (EC) No. 41/2009. This was later replaced by Regulation (EU) No. 609/2013, which applies specifically to foods intended for certain groups of people, such as those with gluten intolerance.

These products are safe for people with celiac disease: "gluten-free" labeling

People with celiac disease can safely enjoy all foods that are naturally gluten-free and clearly labeled as "gluten-free." To make gluten-free products easier for consumers to identify, food manufacturers can use a logo that stands for "gluten-free."

nly the symbol awarded by the Association of European Coeliac Societies (AOECS) is valid. This means that manufacturers cannot use their own logos. The use of such logos is voluntary. At EU level, the symbol is a crossed-out ear of wheat.

The designation "gluten-free" is permitted only if the final product contains less than 20 mg of gluten per kilogram.

Labeling: "Very low gluten content"

A food product may only be labeled as having a "very low gluten content" if gluten-containing grains (e.g., wheat, rye, barley, oats) have been specially processed to reduce the gluten content and the final product contains no more than 100 mg/kg of gluten. These products are not suitable for people with celiac disease.

People with celiac disease should absolutely avoid gluten-containing grains and products made from these grains. It is therefore important to always exercise caution when selecting foods and eating, as food additives, flavorings, fillers, and binding agents may also contain gluten.

May contain traces of ...

There are foods that do not contain gluten or gluten-containing foods in the list of ingredients but are still unsafe for people with celiac disease because they may be contaminated with gluten during the production process. For example, if a chocolate factory also processes chocolate cookies. Consumers can recognize this by the label "May contain traces of gluten." However, this is voluntary information provided by food companies if gluten contamination cannot be ruled out. To be sure whether the trace labeling is only intended to protect the manufacturer or whether gluten contamination is actually possible and the product is therefore not recommended, consumers can inquire directly with the manufacturer.

There are many types of grains and products that naturally do not contain gluten and can be consumed by people with celiac disease without concern. For example:

• Rice, corn, buckwheat, millet, amaranth, quinoa, tapioca, potatoes
• Legumes
• Milk and many dairy products
• Meat, fish, eggs
• Vegetable oils, fruit
• Vegetables

Many gluten-free dishes can be prepared using these products. A wide range of gluten-free products is also available in stores, including flour, bread, pasta, cookies, cereals, and much more.