The following applies for both packaged products and food service. Gluten is identified as one of the top eleven allergens under the Food Standards Code in Australia. Food Standards Australia New Zealand (FSANZ) define a ‘gluten free’ claim as a nutrition content claim and any business making such a claim needs to be confident that their product or menu item contains no detectable gluten. This is in contrast to other countries (such as the USA, the UK and the EU) whose regulations allow gluten free products to contain up to 20ppm of gluten. Australia has the strictest legislation in regard to ‘gluten free’ claims, with no detectable gluten being the only acceptable result.
- any detectable gluten
- oats or oat products; or
- cereals containing gluten that have been malted, or products of such cereals
2. Low Gluten – contains no more than 200ppm of gluten*
3. Contains/is high in Gluten*
*This is not suitable for people with coeliac disease
A gluten free claim cannot be accompanied by a cross contact statement such as:
- May contain traces of gluten
- May be present: gluten
- Made in a facility that also processes gluten
- Made with equipment processing gluten
Each ELISA test will have a ‘Limit of Quantification’ (LOQ) and a ‘Limit of Detection’ (LOD). At present, the LOQ of the sandwich ELISA is around 5ppm. The LOD of the same test is between 1 and 3ppm (depending on the assay used).
For hydrolysed samples, the Competitive ELISA method is required e.g. beer, fermented sauces. The LOQ of the competitive ELISA is 10ppm.
What type of test do I use to test for gluten?
Each ELISA test will have a ‘Limit of Quantification’ (LOQ) and a ‘Limit of Detection’ (LOD). At present, the LOQ of the sandwich ELISA is around 5ppm. The LOD of the same test is between 1 and 3ppm (depending on the assay used).
For hydrolysed samples, the Competitive ELISA method is required e.g. beer, fermented sauces. The LOQ of the competitive ELISA is 10ppm.
The declaration of cross contact allergens which may unintentionally be included in a food product is voluntary. Products at risk of genuine cross contact with gluten should not be labelled gluten free. Some gluten free products may share a facility or equipment with gluten containing items during the manufacturing and packaging stage, but it is still possible to make certain the final product is free from gluten by using correct allergen management processes and practices. We strongly recommend you use the VITAL tool developed by the Allergen Bureau to help you assess the allergen risk of your products.
It is possible to serve both gluten-containing and gluten free menu items in most kitchens when best practice principles are in place. Coeliac Australia has developed a range of resources to help you understand the best practices when serving gluten free food:
1. Coeliac Australia’s Gluten Free Standard for Food Service Providers - The Standard outlines each stage of food preparation and offers both mandatory and best practice principles.
2. Coeliac Australia Gluten Free Online Training – an interactive training module which will guide you through the best practice principles. Successful learners receive a Certificate of Completion valid for three years.
Head to our Resources page for additional information.