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Gluten-free food note by FSSAI brings safe food for allergic people

Updated: June 19, 2019

To ensure safe food for people with a gluten allergy, the FSSAI has issued a guidance note on gluten-free food. Gluten is a protein found in wheat, rye and barley. Celiac disease termed for gluten allergy, is a hereditary, chronic inflammatory disorder of the small intestine, stimulated by gluten in genetically predisposed individuals.

According to the new guidance note, all the FBOs (food business operators) must abide by the provisions of gluten-free food standards. Food will only be labelled as gluten-free, if it contains 20mg gluten per kg or less.

The label of a gluten-free food should include a disclaimer if it is manufactured at the same site as the gluten containing food and FBOs must avoid any cross-contamination between both the products and their ingredients. Their production area, storage area and equipment should be different.

These guidelines should also be followed by hotels and restaurants with gluten-free food option mentioned in their menus.

The guidance also suggested that the consumer needs to read label carefully to check the nutritional value of the product. The label should contain the Gluten-free certification mark and allergen warning.

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