05 Feb 2014 Gluten-free claims: Not all gluten is equal…
At the start of 2014, it is likely that the implementation of R 146/2010 (SA’s new labelling regulations) is now in full swing. All food industry role players should thus be fully aware of the requirements for allergen labelling, including the stipulations for gluten declarations and for ‘gluten-free’ claims. Cape Town’s FACTS team (Food & Allergy Consulting and Testing Serivces) clarifies some matters on making such a claim.
Prominent SA regulations relating to gluten
According to the South African Foodstuffs, Cosmetics and Disinfectants Act (Act 54 of 1972) – Regulations Relating to the Labelling and Advertising of Foodstuffs (R 146/2010):
● “Gluten” means the proteins that naturally occur in a significant cereal to which some persons are intolerant.
● “Significant cereal” means anyone of the following cereals:
– Wheat, meaning any species belonging to the genus Triticum, including varieties such as kamut and spelt;
– Rye, meaning any species belonging to the genus Secale;
– Barley, meaning any species belonging to the genus Hordeum;
– Oats; or
– Crossbred hybrids of wheat, rye or barley
● The claim “gluten-free” shall only be permitted on a foodstuff if the foodstuff does not contain any of the following:
– An ingredient that is any species of the significant cereals;
– An ingredient that is derived from any of the aforementioned significant cereals that has not been processed to remove gluten;
– An ingredient that is derived from any of the aforementioned significant cereals which has been processed to remove gluten so that the use of that ingredient results in the presence of more than 20 mg/kg (ppm) gluten in the end product; or
– More than 20 mg/kg gluten, where the level of gluten is determined by the R5 Mendez Enzyme-Linked Immunosorbent Assay (ELISA) for gluten (as described in Guidelines), or other Codex recommended methods.
In line with the Codex Standard for gluten-free foods, South African legislation specifies that a foodstuff is eligible to bear a ‘gluten-free’ claim if it can be demonstrated that it contains no more than 20 mg/kg (ppm) gluten, a level considered to be generally safe for celiac disease sufferers.
What may often be overlooked, however, is that not all gluten in foodstuffs is equally detectable and different analytical methods may be required to reliably assess the true gluten content of food.
The following Q&A-based article attempts to elaborate on challenges faced in detecting and quantifying gluten in processed foods and to elucidate the most suitable methods to use and when…..