Aspects of regulation (ec) no. 41/2009

This regulation governs the composition and labeling of food products suitable for people with gluten intolerance.

Background:

• Prior to this regulation, there were no laws or regulations regarding gluten-free foods.

• However, producers were encouraged to follow the international standard established by the codex alimentarius.

• This standard has recently been revised and updated in line with the latest scientific findings.

A new codex standard was approved in July 2008, and the amounts of gluten it establishes for each type of labeling are as follows:

• Gluten-free: a maximum of 20 mg/kg of gluten.

• Very low gluten: a maximum of 100 mg/kg of gluten.

• Restricted mention in processed foods to eliminate gluten.

For foods intended for people with gluten intolerance, Regulation (EC) No. 41/2009 allows "gluten-free" labeling to be used. It has been scientifically proven that a consumption of low levels of gluten up to a maximum of 20 mg/kg is safe for consumers suffering from celiac disease, which consists of a permanent food intolerance. Objective:

• Regulation (ec) no. 41/2009 aligns the provisions of the codex standard with EU legislation.

• In Europe, strong protection is provided for people who are intolerant to gluten, thanks to the uniformity of the established conditions under which the terms "gluten-free" and "very low gluten" can be used in labeling.

• In addition, thanks to the information displayed on product labeling, consumers with certain sensitivities can more easily select foods that are more suitable for them.

Scope:

• With the exception of infant formulae and follow-on formulae covered by Directive 2006/141/ec, for all other packaged or unpackaged foods, European Regulation No. 41/2009 applies.

• The labeling, presentation and advertising of foods, are governed by European regulation no. 41/2009.

• Therefore, the regulations on the use of the terms "gluten-free" and "very low gluten" cover, in addition to labeling, any type of advertising or presentation of food, such as through brochures, product lists, shelf labels, customer service lines, websites, etc.

• When using the term "gluten-free", great care must be taken not to mislead consumers by implying that the food in question has special characteristics, since other similar foods also possess that characteristic.

Requirements: According to regulation (ec) no. 41/2009, the use of mentions with respect to gluten on food labeling, must be as follows:

• Gluten-free: For food products intended for certain sectors of the popul