RSS
Alphabetical index
This page is available in 9 languages
New languages available:  CS - HU - PL - RO

We are migrating the content of this website during the first semester of 2014 into the new EUR-Lex web-portal. We apologise if some content is out of date before the migration. We will publish all updates and corrections in the new version of the portal.

Do you have any questions? Contact us.


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

ActEntry into forceDeadline for transposition in the Member StatesOfficial Journal
Regulation (EC) No 41/2009

10.2.2009

-

OJ L 16 of 21.1.2009

Last updated: 22.02.2011
Legal notice | About this site | Search | Contact | Top