Gluten-free and very low gluten food products are foods which owing to their composition are suitable for gluten intolerant people, i.e., people with the coeliac disease. The coeliac disease is a lifelong disease in which the protein, gluten, found in wheat, rye and barley causes damage to the microvilli of the intestinal lining and as a result of that impairs the absorption of nutrients. The only treatment for coeliac disease is a lifelong, strict diet regime where all cereals that contain gluten are eliminated from the diet.
Commission Implementing Regulation (EU) No 828/2014 provides for the composition and labelling of foods that are suitable for gluten intolerant people. The Regulation is based on the international Codex Alimentarius standard (Codex Stan 118-1979). The Regulation is binding in all respects and applicable in all the member states of the European Union.
Pursuant to the Regulation, the following statements may be used on foods placed on the market:
- "Gluten-free"
- If the food as sold to the consumer contains no more than 20 mg/kg of gluten.
- "Very low gluten"
- If the food as sold to the consumer contains no more than 100 mg/kg of gluten.