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New Guidance on Avoidance of Cross-contamination during Manufacture of 'Gluten-free' and 'Very Low Gluten' Products Published

Tuesday, 13 July 2010

In 2008, the Scientific Committee of the FSAI published a reporton gluten intolerance, the coeliac condition and on ‘gluten-free’ or low-gluten foods. The report included recommendations for Irish standards for levels of gluten in food suitable for people who are intolerant to gluten, and also on the labelling of such foods. The report made additional recommendations on a number of related issues, including the need for surveillance of gluten in ‘gluten-free’ and low-gluten products and the improvement of the nutritional quality of foods suitable for consumption by coeliacs.

A specific recommendation to the FSAI was that guidance should be developed on cross-contamination for industry, catering and retail establishment as applicable.

This guidance note has been developed by the FSAI in response to the above recommendation. In addition, it provides guidance on the new European legislation concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten.

Guidance Note No. 24 - Legislation on 'Gluten-free' Foods and Avoidance of Cross-contamination during Manufacture of 'Gluten-free' or 'Very Low Gluten' Products