Gluten-free food in restaurants

Throughout 2009 we have featured articles about the new law on the term “gluten-free” being used on packaged foods, which we believe is in the best interest of our Members. The Food Standards Agency, whose job it is to advise others on how the new law will work, now believe the law applies to foods served in restaurants, pubs, hospitals and schools, for example. Originally we thought that this could make the situation for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. worse but, if it is carefully and properly interpreted, ensuring that caterers are able to indicate suitable dishes, then there could be some benefit.  

The new law says that any food must have less than 20 parts per million (ppmParts per million. ) of glutenA protein that is found in the cereals wheat, barley and rye. if they want to be sold to consumers as gluten-free. We know from talking to manufacturers that getting down to such a small level is difficult in a manufacturing setting, but not impossible. However, a busy restaurant is a very different setting and the ability to control cross contaminationWhen food that is gluten-free comes into contact with food that has gluten in it, and so is no longer gluten-free. to the new, very low level of 20ppm will be very difficult, if not impossible. Fortunately the FSAFood Standards Agency realise that to fully address this cross contamination issue when this is still a challenge in the more controlled pre-packed sector, is difficult and unreasonable.

The Charity has discussed this with the FSA on your behalf. We have supported the new law for packaged foods because it benefits our Members, but will be working on solutions to this issue with the FSA because of the possible implications to those with coeliac disease. We will be lobbying them to ensure that they come up with the correct solution to this problem. 

The FSA has issued a consultation on its guidance to industry explaining how they think the new law will work in practice which closes on 25 January. This will be the first chance for the Charity to respond formally to this new development setting out our concerns but it will not be our last.  

Please look out for your Spring edition of Crossed GrainOur magazine which is published three times a year. when we will be able to give you more detail on the situation and what solutions we are proposing.  It is essential that policymakers in the UK and in Europe understand how important this issue is to you and how it needs to be addressed.  We need your help to get that message across and communicate the importance of the message with the FSA!

For more information, please go to the Food Standards Agency’s website: http://www.food.gov.uk/consultations/consulteng/2009/draftsiintolglutenregs09eng