Allergen claims can be made provided they are truthful, and any “free” claim should be supported by evidence of adequate due diligence.
In North America, the EU and those countries that adopt Codex Alimentarius standards, there is an allowance of up to 20ppm (parts per million) gluten in food labelled gluten free. However, all food sold in Australia, regardless of origin, must meet with the food standards as set by Food Standards Australia and New Zealand.
Distributors are required to re-label products that are imported before they are sold within Australia in order to meet these standards. In short, you can consume imported foods that have been relabelled gluten free.
We've spoken to a number of producers about why they don't label their gluten free products, and sometimes the reason is as simple as not enough space on the label to accommodate this additional text. Others have mentioned that they don't want to be branded as gluten free.
Before we sell any product that is not labelled gluten free, we contact the manufacturer or distributor to confirm that it is formulated using gluten free ingredients and manufactured in an environment in which cross contamination does not occur.
Cross contamination, or cross contact, with food allergens may occur at any stage from harvest to food preparation. However, good manufacturing practices prevent cross contact.
Disclaimer: Any and all content on this website, is not intended to provide medical, dietary, legal or related advice. Users should seek medical and/or other professional advice to confirm individual dietary requirements.