Labeling and regulatory issues
bookPart
Studies have shown that 1 in 100 people worldwide have celiac disease, making it one of the most common food intolerances. The only treatment for celiac disease is the total avoidance of gluten from wheat and the related proteins from barley, rye, oats, or any Triticum species or their crossbred varieties. The total exclusion of gluten-containing foods and ingredients in foodstuffs is very important to avoid health hazards, this was extremely difficult to realize in the past because of inadequate labeling directives regarding, (a) compound ingredients, (b) class names, and (c) the usage of wheat gluten for technological reasons. Improvement in the worldwide Codex Standard on Food Labeling and national food labeling legislations has resolved the health hazard posed by unknown gluten intake. It is caused by insufficient declaration of gluten-containing ingredients and food additives in foodstuffs. The labeling exemption of derivatives, in which the gluten content has been removed, contributes to a better understanding when reading the label of the food, whether or not gluten-containing ingredients and additives have been used. Efforts are made to exclude contamination by adequately cleaning of shared processing equipment in foods prepared for normal consumption. The improvement of several Codex Standards and Guidelines has contributed to the safety and large variety of gluten-free foods and, as a consequence, guarantee a better quality of life for the gluten-intolerant population. © 2008 Elsevier Inc. All rights reserved.
TNO Identifier
953980
ISBN
9780123737
Publisher
Elsevier
Source title
Gluten-Free Cereal Products and Beverages
Editor(s)
Arendt, E.K.
Dai Bello, F.
Dai Bello, F.
Pages
29-46
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