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Food Safety Training, Auditing & Management
Food Safety Training, Auditing & Management

Gluten-free labelling – a change in the law

By 20th February 2018 food producers must have removed the phrase "no gluten containing ingredients" (NGCI)  from the labelling on any pre-packed foods.

Instead of this phrase, only the terms "gluten-free" (indicating at 20 parts per million of gluten or less) or "very low gluten" (indicating at 100 parts per million of gluten or less) may be used.

Foods which can be labelled with these terms will be allowed to accompany packaging with "suitable for people intolerant to gluten" or "suitable for coeliacs".

Restaurants/takeaways will no longer be allowed to describe dishes as having "no gluten containing ingredients", but will be able to use the acronym "NGCI" when listing a group of dishes that can’t be guaranteed is necessarily gluten-free, but where each item within that group does not use any gluten containing ingredients.

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