Leslie Massey
Gluten-free diets are often a necessity for people with coeliac disease. While chocolate in its purest form is gluten-free, some products have gluten-based ingredients added, or they are made in a factory where gluten is used. Maltesers, for example, are not gluten-free. This is evident from the ingredients listed on the Woolworths website for Maltesers, which include wheat gluten, barley malt extract, and glucose syrup sourced from wheat.
| Characteristics | Values |
|---|---|
| Gluten-free | No |
| Ingredients | Sugar, milk solids, cocoa butter, glucose syrup (sources include wheat), barley malt extract, cocoa mass, vegetable fat, emulsifiers (soy lecithin, 492), wheat gluten, raising agents (501, 500), salt |
| Allergens | Soy, milk, wheat, barley, peanuts, tree nuts |
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What You'll Learn
Maltesers in Australia are not gluten-free
It is important to note that Maltesers in Australia are not gluten-free. While the chocolate treat is a popular choice for many, those with gluten intolerance or coeliac disease should be cautious. The presence of gluten in Maltesers is not limited to a single ingredient, and it is essential to understand the different sources of gluten in these products.
Maltesers are manufactured by Mars, a company that does not label any of its products as gluten-free. This is a crucial factor to consider, as it indicates that Mars products may not be suitable for those with gluten intolerance or coeliac disease. Mars has stated that they will include any gluten-containing ingredients on their labels, providing transparency to consumers.
In the case of Maltesers, the source of gluten is multifaceted. Firstly, the product contains barley malt extract, which is derived from barley, a gluten-containing grain. This ingredient contributes to the distinct flavour and texture of Maltesers. Additionally, the glucose syrup used in Maltesers is sourced from wheat, which is another primary source of gluten. These two ingredients, barley malt extract and wheat-derived glucose syrup, are significant contributors to the gluten content in Maltesers.
Furthermore, it is essential to recognize that even if a product does not explicitly contain gluten-based ingredients, cross-contamination during manufacturing can occur. This is a concern for individuals with coeliac disease, as even trace amounts of gluten can trigger an immune response. While this information is specific to Maltesers in Australia, it is always advisable to carefully read the ingredient labels and stay vigilant when purchasing food products to ensure they align with your dietary needs and restrictions.
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Gluten-free alternatives to Maltesers
Maltesers are not gluten-free. The chocolate balls contain barley malt extract, which is known to contain gluten. This ingredient can cause adverse reactions in individuals with gluten sensitivities or celiac disease.
If you are looking for gluten-free alternatives to Maltesers, there are a few options available:
Moofreesas by Moo Free
These chocolates are a great alternative to Maltesers as they are both dairy and gluten-free.
Schär Delishios
These gluten-free 'Malteasers' are a good option for those who want to enjoy the taste of Malteasers without the gluten. The gluten-containing 'malty' part has been substituted with crunchy cereal balls, and they are available for £1 for a 37g packet.
Creative Nature’s Salted Caramel Magibles
These are another option for a gluten-free alternative to Maltesers, although there are limited details on their ingredients and availability.
Tesco Free From Belgian Chocolate Wafers
While not a direct alternative to Maltesers, these wafers are a great gluten-free option for those who want to enjoy a similar product to KitKats.
It is important to remember that ingredients can change, so always check the labels before consuming any product, especially if you have a gluten sensitivity or allergy.
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Gluten-containing ingredients in Maltesers
Maltesers are not gluten-free and contain gluten-containing ingredients. People with gluten intolerance, sensitivities, or celiac disease should avoid consuming them.
Maltesers contain barley malt extract, which is derived from barley, a grain that contains gluten. The presence of barley malt extract in Maltesers renders them unsafe for those with gluten-related conditions.
In addition to barley malt extract, Maltesers also contain wheat gluten and wheat syrup. While some forms of wheat syrup do not contain detectable gluten, the combination of wheat gluten and the presence of barley malt extract means that Maltesers are not suitable for a gluten-free diet.
The inclusion of wheat gluten and barley malt extract in Maltesers is intentional and necessary for the product's unique texture and flavor. The wheat gluten provides structure and elasticity, while the barley malt extract adds a distinct flavor and contributes to the light and crispy texture of the malt centers.
It is important to note that Mars Wrigley, the manufacturer of Maltesers, does not label any of its products as gluten-free. The company states that they will include any gluten-containing ingredients on their labels. Therefore, it is always advisable to read the labels carefully and contact the manufacturer if there are any concerns or questions about the ingredients.
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Manufacturing processes and cross-contamination
Maltesers are a British confectionery product manufactured by Mars Inc. They were first sold in the UK in 1937 and have since been sold in Europe, South Africa, Australia, New Zealand, Canada, the United States, and the Middle East.
In Australia, the ingredients are: sugar, milk solids, cocoa butter, glucose syrup (sourced from wheat), barley malt extract, cocoa mass, vegetable fat, emulsifiers (soy lecithin, 492), wheat gluten, raising agents (501, 500), salt, natural flavour (vanilla extract), and pectin.
The manufacturing process of Maltesers can be divided into two stages. Firstly, the inner crunchy part, or the "honeycomb" texture, is created by making small pellets of a dough-like mixture. This dough is cooked in a vacuum oven to reduce its water content and make it puff up. The dough is then rolled out into a long sheet, passing between two rollers with small hemispheres that create the bubbles and compress the dough around them. When baked, the little balls pop up and are coated in chocolate.
Cross-contamination and manufacturing processes are critical considerations for gluten-free products. While Maltesers in Australia do contain wheat gluten, it is important to understand the potential sources of cross-contamination in the manufacturing process. Here are some measures to prevent cross-contamination:
- Color-Coding Tools and Equipment: Using distinct color codes for different processes and tools helps to mitigate cross-contamination. For instance, a peanut processor might use white for direct contact, while a milk powder processor might opt for green or red. This simplifies the identification of areas for storage, cleaning, and sanitization.
- Personal Hygiene: Implementing a comprehensive personal hygiene program is crucial to preventing cross-contamination. This includes practices such as handwashing, glove use, hand care, bathing, ensuring clean clothing and uniforms, and the use of hair and beard nets. Regular health screenings and medical inspections of employees can also help identify potential sources of contamination.
- Equipment and Area Cleaning: Validating the cleaning procedures of equipment and areas is essential. This involves well-defined procedures to identify any discrepancies or loops in the system.
- Closed Production Systems: Utilizing closed production systems can minimize cross-contamination by reducing the exposure of products to potential contaminants.
- Dust Control: In manufacturing areas, dust control is vital. Implementing dust extraction systems with adequate transfer velocity ensures effective dust removal.
- Air Pressure and Airlock Systems: Installing appropriate air pressure and airlock systems, such as cascade airlocks, helps maintain the right airflow direction and prevents production process contamination.
- HEPA Filters: Using well-validated HEPA filters in series provides added protection against potential contaminants.
By adhering to these measures and maintaining good manufacturing practices, companies can minimize the risk of cross-contamination during the production of Maltesers, ensuring the safety of consumers, especially those with gluten intolerance or celiac disease.
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Gluten-free labelling laws in Australia
In Australia, gluten is identified as one of the top eleven allergens under the Food Standards Code. Food Standards Australia New Zealand (FSANZ) defines a 'gluten-free' claim as a nutrition content claim. Any business making such a claim must ensure that their product contains no detectable gluten. This differs from regulations in countries like the US, UK, and EU, which allow gluten-free products to contain up to 20ppm of gluten.
Australia has strict legislation regarding 'gluten-free' claims, and products must contain no detectable gluten to make this claim. Terms like 'no added gluten', 'gluten-friendly', and 'coeliac-friendly' are not permitted under the Code. The use of disease names like 'coeliac' on food packaging is not permitted unless endorsed by Coeliac Australia.
The declaration of cross-contact allergens that may unintentionally be present in a food product is voluntary. Products at risk of genuine cross-contact with gluten should not be labelled as gluten-free. However, with proper allergen management, it is possible to produce gluten-free products in facilities that also handle gluten-containing items.
When an ingredient is derived from wheat, rye, barley, or oats, it must be declared in bold in the statement of ingredients. If none of these gluten-containing grains are mentioned, the product is considered gluten-free. Wheat-derived glucose is exempt from mandatory allergen declaration if detectable gluten levels are below 20ppm, and Coeliac Australia considers this suitable for a gluten-free diet.
Studies by the NSW Food Authority have shown that the majority of foods labelled 'gluten-free' do not contain detectable gluten, although a small number of samples showed the presence of gluten, leading to follow-up actions by regulatory agencies.
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Frequently asked questions
No, Maltesers are not gluten-free. They contain wheat gluten and barley.
Maltesers contain sugar, milk solids, cocoa butter, cocoa mass, glucose syrup, barley malt extract, vegetable fat, maltodextrin, emulsifiers (soy lecithin, 492), raising agents (501, 500, 503), vegetable gum (440), and salt.
Yes, some gluten-free chocolates in Australia include:
- Toblerone
- Green & Blacks (although there is a risk of cross-contamination)
- Most Spangler candy products
- Some Mondelez candies
- Butterfinger bars (except Crisp and some seasonal items)
- Goobers
- Baby Ruth
- Pixy Stix
- Raisinets
- Sno-caps
Some gluten-free candies available in Australia include:
- Sour Patch Kids
- Swedish Fish
- Tootsie products
Australian M&Ms were infamous for containing gluten, but recently, the company removed malt from the product. The allergens on the bags now state that they contain soy and milk, and they still list wheat and gluten with a "may contain" warning. So, while there may still be a risk of cross-contamination, the plain and mini M&Ms are now considered gluten-free in Australia.
