At Advanced Laboratory Testing, we have partnered with an UKAS accredited Laboratory to provide a number of services and products which can help foodservice clients as well as manufacturers comply with the legislation below and satisfy any external audits.
Legislation dictating the ingredients of concern and labelling rules changes incredibly frequently.
Commission Directive 2003/89/EC (particularly Annex IIIa) lists the full 14 allergens required to be labelled if present. This is relevant for pre-packed food only.
Codex Alimentarius Stan 118 – 1979 has defined the rules surrounding gluten-free labelling for a number of years.
This was recently elevated to formal legislation by Gluten Regulation EC 41/2009.
This regulation stipulates the following: Any Wheat product pertaining to be ‘gluten-free’ must have less than 20ppm gluten content.
Products designed specifically for a gluten intolerant diet and with between 20 and 100ppm gluten content may be labelled ‘very low gluten’. The regulation also refers to the Codex standard which endorses a particular test methodology, the R5 antibody with Mendez Cocktail Extraction. The Mendez Cocktail Extraction is particularly important since this has been proven to dramatically increase the efficiency of the extraction of gluten from the sample.
EU Regulation 1169/2011 comes into force in December 2014 and follows 3 years of notice during which foodservice and providers of ‘foods sold loose’ were to prepare for considerable change in allergen labelling rules.
For the first time, labelling of the 14 allergens listed in Annex IIIa of Commission Directive 2003/89/EC will be relevant to the foodservice industry. The new regulation is aimed at bringing all food labelling rules into one place including allergen, nutrition and description claims.