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The aim of these surveys was to determine the gluten status of products available for sale in NSW claiming to be 'gluten free'.
A proportion of the population is intolerant to gluten resulting in a condition known as coeliac disease. In recent years there has been an increase in the range of 'gluten-free’ products available for people with coeliac disease, including biscuits, breakfast cereal, meat products such as hamburger patties and sausages, pasta, flour and baby foods.
To protect people with coeliac disease, the Food Standards Code requires products:
- claiming to be 'gluten free' to have no detectable gluten present
- claiming to have a low gluten content to have less than 20 mg of gluten per 100 g of food (200 ppm)
- where gluten or wheat is an ingredient to have a mandatory declaration on the label.
In these studies, the NSW Food Authority purchased products labelled 'gluten free' and analysed them for the presence of gluten. Products included sauces, flours, breads, chips, confectionary, beverages, cakes, infant foods, meat products, soups and spreads.
Results
This survey illustrates that the majority of foods labelled 'gluten-free' do not contain gluten, although a small number of samples showed detectable levels.
Where gluten was detected, follow-up activities by regulatory agencies occurred.
Full results are available in the report below.
Table of contents
Executive Summary
Introduction
Materials and methods
Results and discussion
Conclusion
References
Appendix
2010 study
This survey repeated the 2007 study.
The majority of foods labelled ‘gluten-free’ continue to not contain gluten, although a small number of samples showed detectable levels.
Where gluten was detected, follow-up activities by regulatory agencies occurred.
Full results are available in the report below.
Table of contents
Executive Summary
Background
Method
Results
Discussion
Conclusion
References
Appendix