Knowing the contents of foods

Know the composition of food

Following various regulations [(EC) n ° 41/2009, (EU) n ° 1169/2011, (EU) n ° 609/2013, (EU) n ° 828/2014] information for consumers on food data have become more and more precise.

These regulations clearly define what gluten is, what foods it is in, and how it should be labeled.

This defines the gluten content threshold for a product declared "gluten-free" at 20 mg / kg (= 20 ppm). The mention "very low gluten content" is accepted when the finished product containing gluten has a gluten content between 21 and 100 mg / kg (= 100 ppm).

Logo of the crossed out ear indicating a “gluten-free” product.

In addition, allergens must imperatively be declared on all food products sold to consumers. This applies to packaged products as well as products sold in bulk. If there is no label with the ingredients on the product, the seller is required to present a list which mentions all the ingredients contained in the finished product.

From December 13, 2014, these regulations were extended to all professionals who manufacture, process, prepare or sell food products including bakeries, pastries, butchers, caterers, restaurants, canteens, nurseries, homes, etc. These establishments must imperatively highlight all recognized allergens (including gluten) on their card or present, at the consumer's request, a list which shows the allergens contained in their products.

Some producers add an indication to the ingredient list such as "may contain traces of gluten", or "this food was produced and stored together with foods containing gluten". This means that gluten contamination cannot be excluded during the production chain, while the product itself does not contain any gluten-based ingredients.