The Food and Drink Federation has published a document entitled 'Gluten Labelling Guidance: Best Practice for Prepacked Foods which Include or Exclude Cereals Containing Gluten'. This updated UK best practice guidance provides advice to food business operators on how to label food products that include cereals containing gluten, and which claims can be made relating to the absence or reduced presence of gluten (e.g. gluten-free).
The document has been developed to illustrate examples of different labelling situations, with special consideration given to oats and wheat species. It provides information about the distinction between coeliac disease and cereal allergy, advice on precautionary allergen labelling and a flow diagram for making gluten absence claims. It also includes an overview of the relevant EU and UK legislation and guidance.