Producers and retailers

Welcome to the part of our website for food producers, manufacturers and distributors.  We are always keen to talk to companies interested in producing and distributing gluten-free food and maintain strong links with key organisations in the industry.  Please feel free to make contact with us so that we can share information and do our best to help you.  Click here to see ways in which we can work together.

A Growing Market

Over the last 5 years, the retail market for gluten-free foods has grown dramatically.  Today, a wide range of 'Free From' foods is available in supermarkets and other outlets around the country.  Frozen, chilled or ambient - from Yorkshire puddings to pitta breads and naan breads, the range is growing in all directions.

According to the latest Mintel report from January 2006, gluten-free in retail is estimated to be worth around £48 million per annum in 2005 alone and has more than doubled since 2002.  It is now the biggest sector of the 'Free From' category.

An average of 1,000 new people are currently joining our membership each month, adding to the 80,000 members we have currently.

People with coeliac disease are the core gluten-free consumers, eating a gluten-free diet out of necessity, not choice and as the medical treatment fo life.  Thanks to increased diagnosis and awareness, the numbers of people being diagnosed with coeliac disease is increasing year on year.

Availability of gluten-free foods

Gluten-free foods can be found in most of the major supermarkets in the ‘Free From’ aisle, and also in independent outlets and health food stores, as well as from online stores.  People with coeliac disease are entitled to gluten-free food on prescriptions.  For information on how to make your products to be available on prescription, please click here

Not just 'Free From'

Free From alternatives have undoubtedly contributed to a greater variety in a gluten-free diet, but such products are often more expensive than the standard variety.  So, everyday foods that are gluten-free are vital components of a coeliac shopping basket.  Recent data (1) suggest that the coeliac consumer is looking for:

• Availability of gluten-free foods when out and about
• Being able to choose safely from a wide range
• Clear labelling
• Value for money
• A good range of foods on prescription

Labelling - a key issue

Since November 2005, EU regulations (2003/89EC) mean that all deliberate ingredients and recognised allergens must be identified.  This includes gluten.  We receive daily enquiries from manufacturers and consumers indicating their confusion on this subject.  Manufacturers ask for clarification on what to label and consumers ask how to interpret the information.  Working with Coeliac UK will benefit both manufacturers and gluten-free consumers as we maintain close links with both groups.

Guidance available

Food Standards Agency guidance is available on labelling.  These include;

• Allergen Labelling Directive 2003/89/EC, which became mandatory on 25th November 2005.  For more information please see the ‘Labelling Guidelines’ section.
• Guidance on Allergen Management and Consumer Information – Best Practice Guidance on Managing Food Allergens with Particular Reference to Avoiding Cross-Contamination and Using Appropriate Advisory Labelling (e.g. ‘May Contain’ Labelling).  This can be accessed via the FSA website.
• Loose Foods – The Food Standards Agency issued new guidance in January 2008 to help chefs and caterers handle allergens in the production of loose food and is calling for safer choices and the better availability of gluten-free food on menus.  This aims to increase awareness of the potential problems associated with food allergy and intolerance in the catering industry. This can be accessed by clicking here.

New research into gluten thresholds

In 2006, Coeliac UK co-ordinated a research project funded by the Food Standards Agency (FSA) to understand more about the scientific evidence behind the current gluten standard of 200 parts per million (ppm). This aimed to input the findings via the FSA to the Codex Alimentarus Commission, the international body responsible for setting standards for gluten-free labelling purposes.

The Codex standard for gluten-free labelling purposes

A range of gluten-free foods containing Codex wheat starch were developed in line with the Codex standard (WHO/FAO, 1981), with a maximum level of 200 parts of gluten per million of the finished product.   In 1998, a draft revised Codex standard for gluten-free foods was proposed suggesting that naturally gluten-free foods should not contain more than 20 parts per million (ppm) gluten whereas the special Codex wheat starch products could maintain a maximum level of 200ppm.  This revised standard has been adopted in a number of countries including some European countries, but is not universally accepted. 

The Codex standard is changing, for more information about the proposed changes, and how they may affect you, please click here.

References

1 Needs and practices of UK coeliac patients. (Coeliac UK survery 2006) To be published.