Gluten free and the law
- It’s mandatory for caterers to provide information (written or oral) on the presence of the fourteen allergens, including gluten (wheat, barley, rye and oats), as deliberate ingredients within a dish.
- To label gluten free on your menu’s you need to be sure that the dishes you are serving contain 20 parts per million (ppm) or less of gluten.
- Download our Gluten Free Guidance or join our GF accreditation scheme and receive advice and support from our Food Policy team.
How we can help you
Making sure you can comply with the law is key for both your business and your customers. By working with us, we can help you tap into the gluten free market and help you increase your food revenue as seen by some of our other accredited venues.
With 82% of our members saying they would be more likely to revisit an accredited venue, enquire about our GF accreditation scheme and training and get your company set up and ready for providing safe gluten free food with confidence.
Communicating gluten free
The Food Information Regulation for Consumers, Regulation (EU) No 1169/2011, introduced in 2014 makes it mandatory for caterers to provide information (written or oral) on the presence of the fourteen allergens including gluten (wheat, barley, rye and oats) as deliberate ingredients within a dish.
To label gluten free on your menu’s you need to be sure that the dishes you are serving contain 20 parts per million (ppm) or less of gluten. The legislation on the labelling of gluten free foods, Regulation (EU) No 828/2014, covers the absence of gluten in food to meet the standard for gluten free and is a separate piece of legislation. The term can only be used for dishes that contain 20ppm or less of gluten and applies to all foods sold in catering establishments and pre-packaged products.
If you would like our help on communicating your gluten free options to customers or require further information around how to safely cater gluten free, then download our Gluten Free Guidance or join our GF accreditation scheme and receive advice and support from our Food Policy team.