Damon Mcknight
In Australia, ingredients derived from wheat, rye, barley, or oats must be declared in bold in the statement of ingredients. If there is no mention of these grains in the ingredient list, the product is gluten-free. While wheat starch can be processed to remove gluten, it is still considered wheat, so wheat will appear on the ingredients list. Similarly, barley-based ingredients like malt, malt extract, and malt syrup are not allowed in foods labeled gluten-free in the U.S. due to their gluten-containing properties. However, maltose, a product of enzymatic hydrolysis, can be gluten-free even when derived from barley malt, as the processing removes gluten to meet gluten-free standards. Coeliac Australia considers wheat-derived glucose to be suitable for a gluten-free diet, and products with wheat in the ingredients list but no gluten in the allergen summary statement are deemed suitable.
| Characteristics | Values |
|---|---|
| Is maltose gluten-free in Australia? | Yes, maltose is gluten-free even when derived from wheat or barley. |
| Is wheat-derived glucose gluten-free in Australia? | Yes, wheat-derived glucose is exempt from mandatory allergen declaration under specified circumstances. Food manufacturers are not required to state on packaging that glucose syrup is wheat-derived if detectable gluten levels in the glucose syrup are below 20ppm. |
| How is maltose made? | Maltose is made through a process known as "enzymatic hydrolysis" using water and enzymes to break down starch derived from various food sources. |
| How to identify gluten-free products in Australia? | If there is no mention of wheat, rye, barley, or oats in the ingredient list, this means that no ingredient is derived from a gluten-containing grain. Gluten and wheat must be declared separately in the allergen summary statement. |
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What You'll Learn
Maltose is gluten-free, even when derived from barley or wheat
In Australia, Coeliac Australia considers wheat-derived glucose to be suitable for a gluten-free diet. This includes wheat-derived maltose. According to regulations, if a product contains wheat-derived ingredients but no gluten, the packaging must state "Contains: Wheat". This declaration may appear on products labelled as "gluten-free".
Maltose is a type of sugar made through a process known as "enzymatic hydrolysis", which uses water and enzymes to break down starch from various food sources. Even when maltose is derived from barley malt, it can be considered gluten-free because the malt has been processed to remove gluten. The resulting maltose meets gluten-free standards.
Maltodextrin, which is often confused with maltose, is also gluten-free, even when derived from wheat. This is due to the nature of its processing, which involves breaking down the starch in the source vegetable or grain. The final product is a white powder made up of chains of sugar molecules and no gluten proteins.
While wheat starch can be processed to remove gluten to a level that is safe for gluten-intolerant individuals, it is still considered wheat, so "wheat" will appear on the ingredients list. If the product carries a gluten-free claim, the FDA requires the following statement: "The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods."
In summary, maltose is gluten-free, even when derived from barley or wheat, due to the processing methods used to remove gluten. However, it is always important to check the gluten-free status of a product or ingredient and look for third-party gluten-free certifications to ensure safety.
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Gluten-free labelling requirements in Australia
In Australia, Food Standards Australia and New Zealand (FSANZ) set the standards for food labelling, which are outlined in the Food Standards Code. Gluten is identified as one of the top eleven allergens under the Food Standards Code in Australia.
A gluten-free claim on a product label is known as a nutrition content claim. A gluten-free claim can only be included on a product label if the product contains no detectable gluten. Under Schedule 4 of the Food Standards Code, gluten-free products must not contain any gluten. Testing methods in Australia allow for detections as low as three to five parts per million, which is called ‘the limit of detection’. 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.
Food businesses can make gluten-free products in the same facility they use to produce other products containing gluten or any other allergens, by using good allergen management practices. These practices include creating a product scheduling plan, alongside appropriate controls for cleaning, sanitising, and cross-contamination. If a food business is making a nutritional claim, they must be able to prove that the product meets the claim. For gluten-free products, this will likely include laboratory testing and a demonstration of processes to ensure products remain free from gluten during processing. They will also be required to show this on the nutrition information panel on the packaging, indicating that gluten is not detected.
The use of the name of any disease on food packaging, in advertising or on a menu is considered a high-level health claim and is not permitted. An exception is when the disease name appears within the logo of a reputable endorsing body. Therefore, the terms ‘coeliac’ or ‘coeliac disease’ cannot be used, unless a product is endorsed by Coeliac Australia. Coeliac Australia has developed a range of resources to help food businesses understand the best practices when serving gluten-free food.
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Gluten-free alternatives to maltose
Maltose is a type of sugar that is made through a process known as "enzymatic hydrolysis", which uses water and enzymes to break down starch derived from various food sources. It is commonly used as a replacement for high-fructose corn syrup and is often found in candies, desserts, and breakfast cereals as a sweetener. While maltose is typically derived from barley malt, it can still be considered gluten-free because the malt has been processed to remove gluten, meeting gluten-free standards.
Maltodextrin
Maltodextrin is a common food additive used in a variety of processed foods, including soft drinks, candies, and even some beers. It is made through a similar process to maltose, using water, enzymes, and acids to break down the starch in the source vegetable or grain. The resulting product is a white powder composed of chains of sugar molecules and no gluten proteins, even when derived from gluten-containing grains.
Glucose Syrup
Glucose syrup is highly purified and processed to remove all proteins, including gluten, even when derived from gluten-containing grains like wheat and barley. It is often used as a sweetener and can be found in a variety of processed foods.
Fructose
Fructose is a natural sugar found in fruits and some vegetables. It is a simple sugar that is easily metabolized by the body and can be used as a sweetener in place of maltose. However, it is important to note that excessive fructose consumption may have negative health implications, such as a higher risk of obesity, insulin resistance, and diabetes.
Sucrose (Table Sugar)
Sucrose, also known as table sugar, is a common sweetener used in cooking and baking. It is composed of one glucose molecule linked to one fructose molecule. While the health effects of sucrose are influenced by the effects of both glucose and fructose, it may be a suitable alternative to maltose in smaller amounts.
When choosing gluten-free alternatives, it is important to read labels carefully and look for third-party gluten-free certifications, such as GFCO-certified products, to ensure the safety of the product for those with gluten intolerance or celiac disease.
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Coeliac Australia's stance on wheat-derived ingredients
Coeliac Australia has outlined its stance on wheat-derived ingredients and their suitability for a gluten-free diet. According to their guidelines, certain wheat-derived ingredients can be considered safe for those following a gluten-free diet due to the high level of processing they undergo, which eliminates detectable gluten.
Wheat-derived glucose, also known as glucose syrup, is one such ingredient. It is often used in food manufacturing to enhance the product's characteristics, and its presence in a product does not necessarily indicate the presence of gluten. Food manufacturers are not required to explicitly state that glucose syrup is derived from wheat if the detectable gluten levels are below 20ppm. In such cases, products containing wheat-derived glucose can still be labelled as "gluten-free" and are deemed suitable for a gluten-free diet by Coeliac Australia.
Other wheat-derived ingredients that Coeliac Australia considers suitable for a gluten-free diet include caramel colour (150), dextrose, fructose, maltose, sorbitol, maltitol 965, gluconodelta-lactone 575, and glutamate-based flavours (620-625). These ingredients are highly processed, ensuring that they meet the standards for gluten-free products.
It is important to note that while these wheat-derived ingredients are generally considered safe, Coeliac Australia still recommends checking allergen labelling on food products. If a product contains gluten, it will be listed in the Allergen Summary Statement as "Contains: Gluten". This indicates that the product is not suitable for a gluten-free diet. However, if the statement only includes "'Contains: Wheat'" without mentioning gluten, then the product is considered suitable, even if it contains highly processed wheat-derived ingredients.
Additionally, Coeliac Australia addresses the use of additives in food products. While some additives may be derived from wheat or barley, most remain suitable for a gluten-free diet. The only additives that should be avoided if derived from wheat or barley are those listed with numbers between 100 and 1521 without specifying "wheat" or "barley" after them. These additives indicate a gluten-containing source.
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Gluten-free certification in Australia
Gluten-free certification is an important aspect of ensuring consumer confidence and trust in food products and their manufacturing processes. In Australia, several organizations offer gluten-free certification services to help manufacturers meet the growing demand for gluten-free options. Here is an overview of gluten-free certification in Australia:
Gluten-Free Certification Organizations in Australia
Australia has several reputable organizations that offer gluten-free certification, each with its own standards and processes. Here are some of the key organizations:
- Gluten-Free Certification Organization (GFCO): GFCO is a well-known and trusted leader in gluten-free certification, operating as a program of the Gluten Intolerance Group (GIG). GFCO works closely with manufacturers to help them achieve certification and improve their processes. Their strict standards include requirements that all starting ingredients and finished products fall below the applicable gluten-free threshold, which is typically 10 ppm or lower. GFCO certification is recognized and sought after worldwide.
- Food Safety Plus: Food Safety Plus, in partnership with GFCO, provides third-party gluten-free certification for manufacturers in Australia. Their certification process includes risk assessment, plant audits, equipment testing, and product testing to ensure consumer confidence and loyalty.
- SGS Australia: SGS Australia is an independent third-party certification body that offers gluten-free certification services. They provide a seamless approach to auditing and certification, combining gluten-free audits with other food safety audits. SGS Australia is the only certification body in the country that offers a choice of gluten-free certification schemes, allowing businesses to select the one that best meets their unique requirements.
The Certification Process
The gluten-free certification process in Australia typically involves a combination of risk assessments, plant audits, equipment testing, and product testing. The time required for certification can vary, usually taking between 6 to 18 weeks, depending on the complexity of the application, location, and facility inspection.
Benefits of Gluten-Free Certification
Gluten-free certification offers several advantages to both consumers and manufacturers. For consumers, especially those with celiac disease or gluten intolerance, certification provides assurance and confidence that the products they are consuming are safe and truly gluten-free. For manufacturers, gluten-free certification demonstrates a commitment to quality, integrity, and consumer health. It helps build consumer trust, fosters brand loyalty, and can provide a competitive edge in the growing market for gluten-free products.
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Frequently asked questions
Yes, maltose is gluten-free even when derived from wheat or barley. This is because it is processed to remove gluten and meets gluten-free standards.
Maltose is a sweetener made through a process known as "enzymatic hydrolysis" using water and enzymes to break down starch.
Maltose is often used as a replacement for high-fructose corn syrup. It can be found in soft drinks, candies, and even some beers.
In Australia, if a product contains gluten, the packaging must include a statement like "Contains: Gluten". If the product is gluten-free, it may be labelled as such, but this is not always the case. If there is no mention of wheat, rye, barley, or oats in the ingredient list, then the product is gluten-free.
Wheat starch, glucose syrup, dextrose, and wheat fibre can all be gluten-free if they have been processed to remove gluten. However, yeast extracts and wheat starch may contain gluten, depending on how they are sourced or processed.
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