No gluten in gluten-free products
The Customs Laboratory has performed analysis of the gluten content in products for more than ten years. The gluten content is examined in products that have been labelled gluten-free or low in gluten, as well as naturally gluten-free products where gluten might have landed unintentionally during the manufactoring process.
The availability and assortment of gluten-free products has broadened considerably in recent years. At present, you can get almost any foodstuff, such as bread, pastries, pasta and muesli, as gluten-free. Gluten-free foodstuffs suit people who suffer from coeliac disease getting abdominal and gut-related symptoms from the gluten protein contained in wheat, barley and rye. A coeliac disease patient can remain asymptomatic by observing an absolutely gluten-free diet.
During the last three years, the Customs Laboratory has examined a total of 73 products labelled as gluten-free. The European Commission Regulation provides that products containing max. 20 mg/kg gluten may be called gluten-free. Gluten was found in nine of the products examined, but the content was below the threshold value. The rest of the products were totally gluten-free.