Commission Implementing Regulation (EU) No 828/2014 of 30 July 2014 on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food Text with EEA relevance

• CELEX: Implementing Regulation (EU) No 828/2014
• Articles: 6

Article 1 Scope and subject matter

This Regulation applies to the provision of information to consumers on the absence or reduced presence of gluten in food.

Article 2 Definitions

For the purposes of this Regulation, the following definitions shall apply:

(a)

‘gluten’ means a protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and which is insoluble in water and 0,5 M sodium chloride solution;

(b)

‘wheat’ means any Triticum species.

Article 3 Information to consumers

1.   Where statements are used to provide information to consumers on the absence or reduced presence of gluten in food, such information shall be given only through the statements and in accordance with the conditions set out in the Annex.

2.   The food information referred to in paragraph 1 may be accompanied by the statements ‘suitable for people intolerant to gluten’ or ‘suitable for coeliacs’.

3.   The food information referred to in paragraph 1 may be accompanied by the statements ‘specifically formulated for people intolerant to gluten’ or ‘specifically formulated for coeliacs’ if the food is specially produced, prepared and/or processed to:

(a)

reduce the gluten content of one or more gluten-containing ingredients; or

(b)

substitute the gluten-containing ingredients with other ingredients naturally free of gluten.

Article 4 Infant formulae and follow-on formulae

The provision of food information on the absence or reduced presence of gluten in infant formulae and follow-on formulae as defined in Directive 2006/141/EC shall be prohibited.

Article 5 Entry into force and application

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .

It shall apply from 20 July 2016.

Schedules & Appendices

ANNEX Statements on the absence or reduced presence of gluten in food that are allowed to be made and conditions thereof

ANNEX

Statements on the absence or reduced presence of gluten in food that are allowed to be made and conditions thereof

A.    General requirements

GLUTEN-FREE

The statement ‘gluten-free’ may only be made where the food as sold to the final consumer contains no more than 20 mg/kg of gluten.

VERY LOW GLUTEN

The statement ‘very low gluten’ may only be made where the food, consisting of or containing one or more ingredients made from wheat, rye, barley, oats or their crossbred varieties which have been specially processed to reduce the gluten content, contains no more than 100 mg/kg of gluten in the food as sold to the final consumer.

B.    Additional requirements for food containing oats

Oats contained in a food presented as gluten-free or very low gluten must have been specially produced, prepared and/or processed in a way to avoid contamination by wheat, rye, barley, or their crossbred varieties and the gluten content of such oats cannot exceed 20 mg/kg.