Ruqayyah Snyder
Gluten is a protein found in wheat, rye, barley, and triticale, a hybrid of wheat and rye. While oats contain a different form of gluten, they are often contaminated with other gluten grains during farming or processing. In Australia, all packaged foods must list ingredients and additives derived from these gluten-containing grains. Additionally, under the Australian Food Standard, products labelled as gluten-free must not contain any detectable gluten. This differs from regulations in the US and Europe, where a product can be labelled gluten-free if it contains fewer than 20 parts per million of gluten. The topic of malt being gluten-free is particularly relevant in Australia, as barley malt extract is commonly used in foods, and its presence in a product is not always clear from the packaging.
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What You'll Learn
Malt vinegar and barley malt extract are not gluten-free
In Australia, gluten-free foods may not contain barley malt extract. The Food Standards Australia New Zealand (FSANZ) states that a gluten-free claim cannot be made on a food product if the food contains "cereals containing gluten that have been malted, or their products". This means that, in Australia, barley malt vinegar and barley malt extract are not considered gluten-free.
Barley malt extract is a common ingredient in many foods, including cereals, granolas, baked goods, and beverages. It is used to enhance flavours and is often added to breakfast cereals and chocolates. The problem with barley malt extract is that it is used in very small quantities, so it is difficult to know how much has been used in a product unless it is specifically labelled as gluten-free. This makes it challenging for consumers to make informed choices, especially for those with coeliac disease or non-coeliac gluten sensitivity.
Barley malt vinegar is produced in a similar way to barley malt extract but is then fermented and turned into vinegar. Like barley malt extract, barley malt vinegar is often used in small amounts and typically has a gluten level of 20 parts per million (ppm) or less. While this low level of gluten may be safe for people with coeliac disease, it is important to check for a gluten-free label to be sure.
The proposed rule by the U.S. Food and Drug Administration (FDA) for the labelling of foods as gluten-free aims to address this issue. The rule states that certain ingredients, including barley malt extract and malt vinegar, will not be allowed in products labelled as gluten-free, regardless of the amount of gluten in the final food product. This rule is intended to provide greater clarity and peace of mind for consumers who need to make gluten-free choices.
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Whisky is gluten-free
In Australia, barley malt extract is not allowed in foods labelled as gluten-free. This is because barley malt extract is derived from barley, which contains gluten.
The Alcohol and Tobacco Tax and Trade Bureau (TTB), which regulates most alcoholic beverages in the United States, has ruled that distilled alcohol, even when made with gluten-containing grains, can be labelled gluten-free. This includes whiskey made from wheat or rye and Scotch made from barley. The TTB requires companies that make distilled alcohol to prove, upon request, that there is no protein in the distillate or any added ingredients and that precautions have been taken to prevent gluten cross-contact.
It is important to note that while whisky is generally considered gluten-free, there may be rare cases where individuals with coeliac disease or gluten sensitivity may react to the small amounts of gluten present in distilled spirits. If you have coeliac disease or are sensitive to gluten, it is always best to consult with your doctor or a registered dietitian to determine which alcoholic beverages are safe for you to consume.
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Gluten-free labelling standards in Australia
In Australia, a product can only be labelled as gluten-free if it contains no detectable gluten. This means that the product cannot contain any ingredients derived from prohibited grains, such as barley, wheat, rye, and oats, that have not been processed to remove gluten. If an ingredient derived from a prohibited grain is processed to remove gluten, it can be included in a product labelled as gluten-free as long as the final product contains less than 20 parts per million (ppm) of gluten.
Food businesses in Australia making gluten-free claims must be able to prove that their product meets this standard. This often includes laboratory testing and demonstrating processes to ensure products remain gluten-free during processing. The Food Standards Code provides exemptions from mandatory allergen labelling for some foods and ingredients derived from allergenic sources, such as glucose syrups made from wheat starch and fully refined soybean oil, as they are processed in a way that makes them safe for consumers with wheat or soy allergies.
The strict Australian standard for gluten-free labelling is due to the uncertainty regarding safe levels of gluten for individuals with coeliac disease. While most countries assume that those with coeliac disease can tolerate up to 20 ppm of gluten, Australia maintains its stringent standards until safe gluten levels are established.
It is important to note that the term "gluten-free" in Australia does not extend to products containing oats or oat products. Additionally, the use of barley malt extract in gluten-free foods has been a source of confusion. While barley malt extract typically results in 20 ppm of gluten or less in the final product, allowing it to be legally labelled as gluten-free, Food Standards Australia New Zealand states that a gluten-free claim cannot be made if the food contains cereals containing gluten that have been malted.
To assist individuals in making informed choices, organisations like Coeliac UK encourage manufacturers to label products containing barley malt extract or barley malt vinegar as gluten-free, even if they contain less than 20 ppm of gluten. Smartphone applications, such as the Live Well Gluten Free app, also help individuals identify gluten-free products and make informed purchasing decisions.
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Gluten-free alternatives to malt
In Australia, food products containing barley malt extract cannot be labelled as gluten-free. This is due to Food Standards Australia New Zealand, which states that a gluten-free claim cannot be made on a food product if it contains "cereals containing gluten that have been malted, or their products".
However, some gluten-free alternatives to malt products do exist. For example, a gluten-free and vegan malted milkshake can be made using maca powder, oat milk powder, and a creamy dairy-free milk such as oat, soy, or cashew milk. This combination replicates the nutty flavour of malt without containing gluten.
Additionally, the Coeliac Society advises that some highly processed ingredients derived from gluten sources, such as glucose, dextrose, and caramel colour (wheat), are considered gluten-free. However, it is important to note that this advice is specific to the guidelines of the Coeliac Society and may not align with other standards or personal preferences.
To navigate the complexities of gluten-free alternatives, individuals can utilise resources such as the Live Well Gluten Free app, ingredient apps, or the Coeliac Australia app, which provides a list of exceptions to gluten-free labelling. These tools can empower individuals to make informed choices and safely enjoy a diverse range of food options.
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Barley malt extract in small quantities
In Australia and New Zealand, food products containing barley malt extract cannot be labelled as gluten-free. Food Standards Australia New Zealand (FSANZ) states that a gluten-free claim cannot be made on a food product if the food contains "cereals containing gluten that have been malted, or their products".
Barley malt extract is a sweet, treacle-like substance used as a dietary supplement and flavour enhancer in foods like breakfast cereals, chocolates, and baked goods. It is produced by germinating barley grain in a process known as malting, where the barley is soaked in water to encourage sprouting, and then dried to halt the process. The drying step deactivates the enzymes, preserving the sugars in the grain.
When used in very small quantities, the end product usually contains 20 parts per million (ppm) of gluten or less, meaning it can be legally labelled gluten-free in some countries. However, it is difficult to tell how much barley malt extract has been used in a product without explicit gluten-free labelling or by contacting the manufacturer.
The use of barley malt extract in foods labelled as gluten-free has caused some confusion due to differences in food labelling laws across countries. For example, the U.S. Food and Drug Administration (FDA) proposed rule for gluten-free labelling includes barley malt extract as an ingredient that would not be allowed in products labelled gluten-free.
To improve clarity and options for gluten-free consumers, organisations like Coeliac UK have changed their policies to encourage manufacturers to label products made with gluten-containing grains, such as barley malt extract, as gluten-free. This way, consumers can accurately check if a product is gluten-free, and organisations can better track changes to a product's gluten-free status.
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Frequently asked questions
Malt is a product made from barley, and is therefore derived from gluten.
No, malt is not gluten-free in Australia. Under mandatory labelling standards, all ingredients and food additives derived from wheat, rye, barley or oats must be declared in the ingredient list of foods sold in Australia.
Many breakfast cereals and chocolates contain malt, as do some coffee substitutes, such as malted milk powder and drinking chocolate powders. Beer and other alcoholic drinks, such as stout, ale and lager, also contain malt.
Suitable foods for a gluten-free diet include unprocessed meat, fish, chicken, eggs, milk, yoghurt, fruits and vegetables, gluten-free bread, cakes and biscuits, and corn tortillas.
All distilled liquors are gluten-free, including whisky, gin and spicy whisky. The only exception is barley-based beers, but there are some gluten-free beers available.
