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Gluten-free labelling laws in Australia require that a product must not contain any detectable gluten to be labelled as 'gluten-free'. This includes dextrose, which is often sourced from wheat and may be labelled as 'glucose syrup (wheat)' or 'wheat glucose syrup'. While dextrose is typically highly processed and does not contain gluten, it is important for those with coeliac disease or gluten intolerance to read labels carefully and consult with medical professionals to ensure the product is safe for their consumption.
| Characteristics | Values |
|---|---|
| Gluten-free labelling rules | Food manufacturers can label any product “gluten-free” if it does not contain detectable gluten. |
| Glucose syrup | Glucose syrup is a sweetener that is typically included in confectionery, ice cream, and other sweetened foods. |
| Gluten-free diet | If you have coeliac disease, follow a strict gluten-free diet and learn to read labels. |
| Glucose syrup and coeliac disease | Medical experts advise that products containing glucose syrup made from wheat are suitable for most people with coeliac disease. |
| Gluten-free labelling | Food labelled gluten-free must have no detectable gluten. |
| Gluten-free foods | Fresh meat, fruit, and vegetables are naturally gluten-free. |
| Gluten-free labelling laws | The allergen exemption for wheat-derived glucose syrup does not affect gluten-free labelling laws. |
| Gluten-containing foods | Gluten can be found in wheat, rye, barley, oats, spelt, and triticale. |
| Gluten-free products | Products labelled gluten-free are suitable for coeliacs. |
| Gluten-free alternatives | Sauces can be thickened with gluten-free products such as xanthan gum or gluten-free cornflour. |
| Glucose syrup and wheat | Glucose syrup is often sourced from wheat and labelled as such. |
| Dextrose and gluten | Dextrose is highly processed and does not contain gluten. |
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What You'll Learn
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 needs to be confident that their product contains no detectable gluten. This is in contrast to other countries, such as the USA, the UK, and the EU, whose regulations allow gluten-free products to contain up to 20ppm of gluten. Australia has stricter legislation, with no detectable gluten being the only acceptable result.
The gluten-free labelling rules state that products at risk of genuine cross-contact with gluten should not be labelled as gluten-free. However, it is still possible to ensure that the final product is gluten-free by using correct allergen management processes and practices. Food manufacturers can label a product 'gluten-free' if it does not contain detectable gluten. The labelling exemption for glucose syrups relates only to the mandatory requirement to declare wheat as a food allergen. Producers of glucose syrups cannot label their products as 'gluten-free' if any detectable gluten is present.
In 2016, a change was made by FSANZ to Standard 1.2.3 of the Food Standards Code, which meant that manufacturers were no longer required to declare when glucose syrup is wheat-derived if detectable gluten levels in the glucose syrup did not exceed 20ppm. Coeliac Australia considers wheat-derived glucose to be suitable for a gluten-free diet, and medical experts advise that products containing wheat glucose syrup are still suitable for most people with coeliac disease.
The Food Code requires that the terms 'gluten' and 'wheat' be used and declared separately in the allergen summary statement. When an ingredient is derived from wheat, rye, barley, or oats, it must be declared in bold in the statement of ingredients. If there is no mention of these gluten-containing grains, it means that no ingredient is derived from them. Mandatory summary statements provide a summary of the allergens, including gluten, and the source ingredient of any allergen will always be listed.
Coeliac Australia has developed resources to help businesses understand the best practices when serving gluten-free food, including an online training module that guides users through best practice principles.
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Coeliac Australia's stance on dextrose
Coeliac Australia considers wheat-derived glucose to be suitable for a gluten-free diet. This is because the majority of wheat-derived glucose (at least 90%) contains no detectable gluten. In 2016, Food Standards Australia New Zealand (FSANZ) changed Standard 1.2.3 of the Food Standards Code, which meant that manufacturers were no longer required to declare when glucose syrup is wheat-derived if detectable gluten levels in the glucose syrup did not exceed 20ppm. Coeliac Australia reviewed its position and consulted with relevant experts, who advised that products containing wheat glucose syrup are suitable for most individuals with coeliac disease.
However, Coeliac Australia acknowledges that sensitivity to gluten varies among those with coeliac disease. While medical experts advise that the risk is negligible, individuals with coeliac disease should consult their medical advisor before consuming products that are not labelled gluten-free and that contain wheat-derived glucose syrup.
It is important to note that the labelling exemption for wheat-derived glucose syrup does not affect gluten-free labelling laws. Food labelled gluten-free must not contain detectable gluten. If an ingredient contains gluten, the term 'gluten' will be listed in the Allergen Summary Statement, and these products are not suitable for a gluten-free diet. If a product is labelled 'Contains: Wheat' but not 'Contains: Gluten', it is suitable for a gluten-free diet. Some ingredients derived from wheat are highly processed, rendering them suitable for gluten-free diets.
Coeliac Australia provides information on interpreting food labels. If there is no mention of wheat, rye, barley, or oats in the ingredient list, it means that no ingredient is derived from a gluten-containing grain. Allergen summary statements provide a summary of allergens, including gluten, and the source ingredient of any allergen will be listed.
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Glucose syrup in food manufacturing
Glucose syrup is a liquid sweetener widely used in food manufacturing to improve taste and extend shelf life. It is a highly processed product, loaded with calories and sugar, and is derived from starchy foods, typically corn or wheat. Glucose syrup is often used to sweeten, soften, and add volume to commercially prepared food products. It is also used as a thickener and humectant, retaining moisture and maintaining freshness.
The process of manufacturing glucose syrup involves breaking down glucose molecules in starchy foods through hydrolysis, a chemical reaction that yields a concentrated, sweet product with a high glucose content. Glucose syrup can be produced by acid hydrolysis, enzyme hydrolysis, or a combination of both. The original method involved combining corn starch with dilute hydrochloric acid and heating the mixture under pressure. Today, a more common method is to first add the enzyme α-amylase to a mixture of corn starch and water. This enzyme breaks down the starch into oligosaccharides, which are then converted into glucose molecules by adding the enzyme glucoamylase.
The resulting glucose can be further transformed into fructose, producing an even sweeter product known as high fructose corn syrup (HFCS). HFCS is widely used in the United States in processed and mass-produced foods, candies, soft drinks, and fruit drinks. However, it is important to note that consuming products with high levels of glucose syrup or HFCS regularly is generally considered unhealthy due to their high caloric and sugar content.
In terms of labelling requirements, food manufacturers can label a product as "gluten-free" if it does not contain detectable gluten. In Australia, an exemption was created for wheat-derived glucose syrup, where manufacturers are no longer required to declare when glucose syrup is wheat-derived if detectable gluten levels do not exceed 20ppm. This exemption does not affect gluten-free labelling laws, and products containing wheat-derived glucose syrup can still be suitable for individuals with coeliac disease, according to medical experts.
Overall, glucose syrup plays a significant role in food manufacturing, enhancing the taste, texture, and shelf life of various commercially prepared food products. While it is a highly processed ingredient, it is often preferred due to its functional benefits and ability to increase the sweetness and appeal of food products.
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Nutritional supplements and gluten-free compliance
Nutritional supplements are an important part of a healthy lifestyle for many people, but for those with gluten intolerance or coeliac disease, ensuring gluten-free compliance is essential. Gluten-free diets are often maintained for health reasons, and the inclusion of gluten in supplements can be alarming for those affected.
A study investigating over-the-counter vitamin and mineral supplements found gluten in 23.8% of the samples, which included vitamins, minerals, plant extracts, probiotics, lactoferrin, and propolis supplements. This is a concern as many supplement manufacturers process multiple products in their facilities, and grains are often used as fillers or additives. Corn-based fillers, for example, are extremely common, and most brands of vitamin C are derived from corn, which can cause reactions in gluten-intolerant individuals.
To ensure gluten-free compliance, it is important to look for "gluten-free certified" products that have undergone rigorous auditing, testing, and certification. NSF International, for example, has a science-based gluten-free certification program that ensures companies have a gluten-free compliance plan and undergo onsite inspections of their production and handling facilities. Their certification mark signifies that the product complies with all standard requirements, including gluten levels of 20 parts per million (ppm) or less. Similarly, GFCO-certified products require all ingredients to contain 10 ppm or less of gluten, and they mandate ongoing testing of finished products and high-risk raw materials and equipment.
In Australia, Coeliac Australia (CA) advises that products containing wheat glucose syrup are suitable for the vast majority of individuals with coeliac disease. Glucose syrups are often made from non-gluten sources, and the majority of wheat-derived glucose contains no detectable gluten. Food labelling laws in Australia require that products labelled as "gluten-free" must not contain any detectable gluten, and this has not changed with the recent exemption for wheat-derived glucose syrup.
Overall, when taking nutritional supplements, it is crucial for gluten-intolerant individuals to carefully select products that are certified gluten-free by reputable organizations to ensure compliance with their dietary restrictions.
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Identifying gluten on food labels
In Australia, gluten-free labelling rules specify that a product must not contain any detectable gluten to be labelled as "gluten-free". This rule applies to packaged foods and does not include meat, poultry, eggs, or distilled spirits and wines with 7% alcohol by volume or more.
When identifying gluten on food labels, it is important to note that manufacturers are not required to disclose gluten on food labels beyond listing each ingredient. This means that you may need to carefully read the ingredients list to identify gluten-containing ingredients. Wheat, barley, and rye are the most common sources of gluten in food, and these grains can be listed under their Latin names. Other ingredients that may contain hidden gluten include vegetable protein, modified starch, natural and artificial flavourings, and caramel colour. Oats and oat products may also contain gluten unless they are derived from uncontaminated oats.
Additionally, gluten-free labelling is voluntary, and manufacturers choosing to label their products as gluten-free are responsible for ensuring that the claim is accurate and complies with regulatory requirements. In Australia, products labelled as "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is the lowest level that can be reliably detected using scientifically validated methods. However, it is important to note that some gluten-free advocates argue that symptoms can develop at 10 ppm or lower, and Australia has embraced a certification standard of less than 5 ppm.
To make an informed decision, individuals with gluten sensitivity or celiac disease may need to consult with medical advisors and manufacturers to determine if a product is safe for their gluten-free diet. It is also worth noting that some naturally gluten-free foods, such as bottled water, fruits, vegetables, and eggs, may not have gluten-free labels even though they are inherently gluten-free.
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Frequently asked questions
Gluten-free in Australia means that the food must not contain any detectable gluten, oats or oat products, or cereals containing gluten that have been malted, or products of such cereals.
Dextrose is gluten-free in Australia. All sugars ending in "-ose" (e.g. glucose, dextrose) have been highly processed and no longer contain gluten.
In Australia, certain allergens, including wheat and gluten, must be clearly labelled. If there is no mention of gluten or gluten-containing ingredients, you can assume the product is safe. If you are unsure, it is best to leave it out.
