Jan. 23, 2009 – The European Union
has approved new new food labelling and composition rules aimed at
helping people who are intolerant to gluten.
Under the new European
Union regulations, only foods that contain less than 20 parts of gluten
in a million will be allowed to use the term 'gluten-free' on their
packaging. Recent evidence has shown that this extremely low level
offers better protection for people with an intolerance to gluten.
Previously, a food labelled ‘gluten free’ could have contained up to 10 times more than this.
In addition, some foods made using
cereals that have been specially processed to remove most of the
gluten, but which contain less than 100 parts of gluten in a million,
will be able to make the claim 'very low gluten' on the packaging.
These include substitutes of certain staple foods such as bread. | FULL STORY
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