Many people are still having a problem getting their heads around the ‘new’ regulations that came into force in January 2013 : that to be called ‘gluten-free’ a food must have under 20 parts per million (ppm) of gluten and to be called ‘very low gluten’ it must have under 100 ppm. And now, according to the Serious Celiac, the EU want to bring in two new regulations:
- “Suitable for people intolerant to gluten”: may accompany “gluten-free” or “very low gluten” labels, without further requirements.
- “Specifically formulated for people intolerant to gluten”: may accompany “gluten-free” or “very low gluten” labels, if the product is specially produced to
- reduce the gluten content of gluten containing ingredients (i.e. gluten-free wheat starch), or
- substitute the gluten containing ingredients with other ingredients naturally free of gluten.
What?…. Am I being particularly dumb here or do either of those make sense to you? To me they sound like complete gobbledygook.
The Serious Celiac has some detailed and very valid criticism to make about the new proposal but, actually, whatever about the specialist interests, why complicate things even more? These proposals just confuse an already confused situation even further for no genuine benefit to anyone.
I am normally a great supporter of the EU but , on occasion, they do make you weep……..