Lyla Lindsey
Australia has the strictest legislation in the world regarding gluten-free food labelling. Food Standards Australia New Zealand (FSANZ) defines a 'gluten-free' claim as a nutrition content claim, and any business making such a claim needs to ensure their product contains no detectable gluten. This is in contrast to other countries such as the US, UK and EU, which allow gluten-free products to contain up to 20 parts per million (ppm) of gluten. Australia's stringent standards are based on the idea that there is no safe amount of gluten for coeliacs. This means that food labelled 'gluten-free' in Australia must contain zero gluten.
| Characteristics | Values |
|---|---|
| Basis of labelling laws | Gluten-free labelling laws in Australia are based on the idea that there is no safe amount of gluten for a coeliac. |
| Allowances | Food labelled as gluten-free must not contain any detectable gluten. |
| Testing methods | Testing methods in Australia allow for detections as low as three to five parts per million, which is called ‘the limit of detection’. |
| Food Standards Code | Food Standards Australia and New Zealand (FSANZ) set the standards for food labelling, which is outlined in the Food Standards Code. |
| Nutrition content claim | A gluten-free claim on a product label is known as a nutrition content claim. |
| Ingredients | Ingredients derived from gluten-containing grains must be declared on the food label, however small the amount. |
| Low gluten | Foods labelled as “low gluten” must contain less than 200 parts per million of gluten. |
| Not permitted | Creative terms such as ‘no added gluten’, ‘gluten friendly’, ‘gluten removed’, ‘coeliac friendly’ or ‘99% gluten free’ are not permitted under the Code. |
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What You'll Learn
- Gluten-free foods in Australia must contain zero gluten
- Food Standards Australia New Zealand (FSANZ) sets the standards
- Testing methods allow for detections as low as 3-5 parts per million
- Gluten-free products must not contain oats or their products
- 'Low gluten' foods must contain less than 200 parts per million of gluten
Gluten-free foods in Australia must contain zero gluten
Australia has strict labelling laws for gluten-free products, which are set by the Food Standards Australia and New Zealand (FSANZ) and outlined in the Food Standards Code. The country's gluten-free regulations are based on the understanding that there is no safe amount of gluten for people with coeliac disease.
A product labelled as "gluten-free" in Australia must not contain any detectable gluten. This is in contrast to other countries, such as the USA, Canada, the UK and the EU, which allow for gluten-free products to contain up to 20 parts per million (ppm) of gluten. Australia's testing methods can detect gluten at 3 to 5 ppm, which is considered the 'limit of detection'. Anything below this threshold is deemed to contain no detectable gluten and can be labelled as gluten-free.
Food businesses can produce gluten-free products in facilities that also handle gluten-containing items, but they must implement robust allergen management practices. These include scheduling, cleaning, sanitising, and preventing cross-contamination. To make a gluten-free claim, businesses must be able to prove their product meets this requirement, typically through laboratory testing. They must also display this information on the nutrition panel of the packaging.
In addition to containing no detectable gluten, gluten-free products in Australia must not contain oats or their products, or cereals containing gluten that have used malt or their products. Ingredients derived from gluten-containing grains, even in minute quantities, must be declared on the food label. It is important to note that "low gluten" products, which contain no more than 200 ppm of gluten, are not recommended for a gluten-free diet.
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Food Standards Australia New Zealand (FSANZ) sets the standards
The FSANZ definition of a gluten-free claim is stricter than in other countries. For example, the US, UK, Canada and the EU allow gluten-free products to contain up to 20 parts per million of gluten. This is because these countries operate on the understanding that a very small amount of gluten (20 parts per million) is a safe level for people with coeliac disease. However, Australian food labelling laws are based on the idea that there is no safe amount of gluten for a coeliac.
FSANZ also outlines that ingredients derived from gluten-containing grains must be declared on the food label, however small the amount. Foods labelled as "low gluten" must contain no more than 200 parts per million of gluten. It is important to note that low gluten foods are not recommended for a gluten-free diet.
Food businesses can make gluten-free products in the same facility they use to produce gluten-containing products by using good allergen management practices. These practices include creating a product schedule, as well as implementing appropriate controls for cleaning, sanitising, and preventing cross-contamination. If a food business is making a gluten-free claim, they must be able to prove that the product meets this claim, likely through laboratory testing.
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Testing methods allow for detections as low as 3-5 parts per million
In Australia, Food Standards Australia and New Zealand (FSANZ) set the standards for food labelling, which is outlined in the Food Standards Code. A gluten-free claim on a product label is a nutrition content claim. A gluten-free claim can only be included on a product label if the product contains no detectable 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 limit of detection is the lowest level at which a trained analyst can detect gluten with a validated test method. This means that anything below this limit contains no detectable gluten and is considered 'gluten-free' in Australia. This is in contrast to other countries such as the USA, the UK, and the EU, which allow gluten-free products to contain up to 20 parts per million of gluten.
The Sandwich Enzyme-Linked Immuno Sorbent Assay (ELISA) technique is the required method of analysis. Each ELISA test has a 'Limit of Quantification' (LOQ) and a 'Limit of Detection' (LOD). The LOQ of the sandwich ELISA is around 5ppm, while the LOD is between 1 and 3ppm, depending on the assay used.
There are also consumer gluten detection kits available, such as GlutenTox Home, EZ Gluten, and Nima. GlutenTox Home and EZ Gluten can detect gluten as low as 5 parts per million, while Nima tests to the legal limit of fewer than 20 parts per million of gluten. These kits can be expensive and may not be practical for dining out, as they require the food sample to be ground into a fine powder or consistency and mixed with a liquid solution before testing.
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Gluten-free products must not contain oats or their products
Australia has strict gluten-free labelling laws, with a "non-fixed", literal interpretation of "gluten-free". This means that food labelled "gluten-free" must not contain any detectable gluten. Food Standards Australia and New Zealand (FSANZ) set the standards for food labelling, which is outlined in the Food Standards Code.
Gluten is a protein found in wheat, rye, barley, and other similar grains. Oats are naturally gluten-free, containing a protein called avenin, which is similar to gluten but not identical. However, oats can become contaminated with gluten from other grains during harvesting or storage. Due to this risk of contamination, gluten-free products in Australia must not contain oats or any oat products.
The presence of oats or oat products in a food item immediately disqualifies it from being labelled as "gluten-free" in Australia. This is a crucial distinction that sets Australia apart from other countries with less stringent gluten-free labelling laws.
Food businesses must ensure that their products meet the "gluten-free" claim through laboratory testing and the implementation of processes to prevent gluten contamination during processing. These practices include product scheduling, thorough cleaning, sanitising, and preventing cross-contamination.
It is important to note that "gluten-free" claims on packaged products and food services are regulated differently in Australia compared to other countries. While most countries allow up to 20 ppm of gluten in "gluten-free" products, Australia maintains a stricter standard, recognising that even trace amounts of gluten can be harmful to individuals with coeliac disease.
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'Low gluten' foods must contain less than 200 parts per million of gluten
Australia has strict labelling laws for gluten-free products. Food Standards Australia New Zealand (FSANZ) defines a 'gluten-free' claim as a nutrition content claim. Any product making such a claim must not contain any detectable gluten. This is in contrast to other countries, such as the US, the UK and the EU, which allow gluten-free products to contain up to 20 parts per million (ppm) of gluten.
In Australia, foods labelled as "low gluten" must contain less than 200 ppm of gluten. It's important to note that low gluten foods are not recommended for a gluten-free diet. Australia does not have a wide range of low gluten food options.
The limit of detection in Australia is between 3 and 5 ppm, which means anything below this limit is considered 'gluten-free'. This is the strictest legislation in the world regarding 'gluten-free' claims, and it is based on the understanding that there is no safe amount of gluten for coeliacs.
Food businesses can produce gluten-free products in the same facility as gluten-containing products by following good allergen management practices. These practices include product scheduling, cleaning, sanitising, and preventing cross-contamination. If a product is at risk of cross-contact with gluten, it should not be labelled as gluten-free.
Coeliac Australia has endorsed many products that have been tested to prove they contain no detectable gluten. The crossed grain logo is recognised worldwide as a symbol of gluten-free certification.
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Frequently asked questions
In Australia, "gluten-free" means that a food product contains no detectable gluten. This is stricter than in other countries, which allow gluten-free products to contain up to 20 parts per million of gluten.
Australia's strict labelling laws are in place to protect people with coeliac disease, who can suffer adverse health effects if they consume gluten.
Testing methods in Australia allow for detections as low as three to five parts per million, which is called "the limit of detection". If a product falls below this limit, it is considered "gluten-free".
Yes, food businesses can make gluten-free products in the same facility as they produce other gluten-containing products. However, they must follow good allergen management practices and be able to prove that their product meets the "gluten-free" claim.
