Download Gluten

European Licensing System
A harmonised symbol for Europe
Tunde Koltai
AOECS Board, Chair
Questions
• 1 who produces only GF
• 2 who doesn’t have HACCP
• 3 who has Quality management for GF production (IFS,
BRC, AHA, …)
• 4 who had last year a turnover over 100 000 EUR
• 5 who had last year export sales > 15% and where?
• 6 who uses now the Czech symbol and when the
contract will expire
• 7 who was asked already to join ELS
• 8 who has a reps for HU
AOECS
 European umbrella organisation of national
coeliac societies in Europe
 Independent NGO
 Established in 1988
 Registered seat in Brussels
 5 Board members
 35 members from 29 European countries
 Represents more than 300.000 coeliacs across
Europe
AOECS
 Member of International networks: European
Patients’ Forum (EPF), International Alliance of
Patients’ Organisations (IAPO), International
Society for the Study of Celiac Disease
(ISSCD)
 Partner scientific projects: PREVENTCD,
CDMEDICS, TRAFOON, MEDICEL, ProCeDE
 Partner of EU and national institutions
AOECS Aims
 to increase awareness of coeliac disease
 to facilitate the exchange of information
relating to the coeliac condition
 to increase the availability and easily
identifiable labelling of gluten-free products
Food industry,
Retailers,
Caterers
Insurance
Companies
National
Health
Services
Doctors,
Dietetitians
Coeliac society
and
coeliac
members
Governmental
institutions and
bodies
Researchers,
University
centres
Coeliac disease is a medical,
lifelong condition
Gluten withdrawal
Gluten consumption
Healthy villi
Villous atrophy of coeliac patients
Treatment
The unique and evidence based treatment:
Lifelong and strict gluten-free diet
Never start a gluten-free diet before the
diagnosis or exclusion of coeliac
disease or cereal (protein) allergy
Medication?
Gluten related disorders
Gluten
Storage protein of cereals:
wheat, rye, barley and [oats*]
Can cause
•
Intolerance
Threshold: 10 mg/day
•
Allergy (is species specific)
Threshold: 0 (?!)/different sensitivity levels
* Oats can be tolerated by most but not all people who are intolerant to gluten.
Therefore, the allowance of oats that are not contaminated with wheat, rye or
barley in foods covered by this standard may be determined at the national level.
Gluten
Storage protein of cereals:
wheat, rye, barley and [oats*]
Can cause
•
Intolerance
Threshold: 10 mg/day
•
Allergy (is species specific)
Threshold: 0 (?!)/different sensitivity levels
* Oats can be tolerated by most but not all people who are intolerant to gluten.
Therefore, the allowance of oats that are not contaminated with wheat, rye or
barley in foods covered by this standard may be determined at the national level.
Gluten-free regulation
Gluten-free foods
Gluten content < 20 mg/kg
2008:
Codex Standard 118-1979
World-wide
„Codex Standard for foods for special dietary use
for persons intolerant to gluten”
EU regulations
COMMISSION
REGULATION (EC)
No 41/2009 of 20 January 2009
concerning the composition and labelling of
foodstuffs suitable for people intolerant to
gluten
1169/2011 regulation (FIC)
Regulation (EU) 1169/2011 of the European
Parliament and the Council of 25 October 2011
on the provision of food information to consumers,
amending Regulations (EC) No 1924/2006 and (EC) No
1925/2006 of the European Parliament and of the
Council, and repealing Commission Directive
87/250/EEC,
Council
Directive
90/496/EEC,
Commission
Directive
1999/10/EC,
Directive
2000/13/EC of the European Parliament and of the
Council, Commission Directives 2002/67/EC and
2008/5/EC and Commission Regulation (EC) No
608/2004
1169/2011 regulation (FIC)
Brings together existing regulations
regarding
• Labelling
• Nutrition
• Allergen information
Not only for pre-packed food
1169/2011 regulation (FIC)
Regulation (EU) 1169/2011 of the
European Parliament and the Council of
25 October 2011
Starting from 20 July 2016 the ‘glutenfree’ foods are fully regulated only by this
regulation
“Big 14” food allergens
Annex II
Gluten containing cereals
Crustaceans
Nuts
Celery
Egg
Mustard
Fish
Peanuts
Soybeans
Milk (casein and lactose)
Sesame seed
Lupin
Molluscs
SO2 and sulfits
Food for gluten-intolerant people
Types of products
and
gluten content
Food for gluten intolerant people
Food consisting of or containing one or
more ingredients made from wheat,
rye, barley, oats or their crossbred
varieties which have been specially
processed to reduce the gluten
content, contains no more than 100
mg/kg of gluten in the food as sold to
the final consumer
Oats
„pure” oats = NOT contaminated with
gluten-containing cereals
Gluten content
<20 mg/kg
Gluten-free
Gluten content
between
21-100 mg/kg
NOT suitable for
gluten-intolerant
people
Gluten-free
Very low gluten
Gluten-free
NOT suitable for
gluten-intolerant
people
Gluten content
>100 mg/kg
NOT suitable for
gluten-intolerant
people
Coeliacs need and wish
-
Safe
Good
Cheap
Available
products which comply with the international
and local standards
What is the Crossed Grain Symbol?
• Created in 1969 by a member of Coeliac UK
• Today it is the internationally recognised symbol for
gluten-free food needed by people with coeliac disease
• Registered by coeliac societies at national and European
levels
• Outside Europe: contact to Coeliac UK
International Trade Mark
• Harmonised system for equal quality in
Europe
• Trust/confidence of the customers
• Guidelines for the local/small producers
• Advises for local/small producers
For quality and safe gluten-free products
European Charta
Determines
Obligations of all the partners
Definitions
Technical requirements
Quality criteria
European
Licensing System (ELS)
ELS components consist of:
• AOECS Standard
• AOECS Charta
• AOECS-Member society license contract for
the sub-licensing of the Crossed Grain symbol
• AOECS Member-Producer license contract for
the use of the Crossed Grain symbol
European
Licensing System (ELS)
License numbering
Country code-license code-product code
CZ-100-001
OATS-CZ-100-001
European
Licensing System (ELS)
 The ELS Charta was accepted by the AOECS
General Assembly in Malta in 2009
 Regulates the use of the Crossed Grain Symbol on gf
food products across all countries in which AOECS
Member societies are located (AOECS territory)
 Permits the use of the Symbol across the entire
AOECS territory with one license contract
European
Licensing System (ELS)
 The Crossed Grain symbol conveys a safety
guarantee for coeliacs by communicating that
licensed gluten-free products must comply with the
AOECS Standard
 Provides unified licensing conditions across AOECS
territory
 Increases availability of gluten-free food products
featuring the Symbol across Europe
European
Licensing System (ELS)
• One licencor in each AOECS-member
countries (= national societies)
• International producers:
• Sales of licenced products > 100.001 € and
• Export sales > 15 %
•Local producers:
• Sales of licenced products <100.000 € and/or
• Export sales < 15 %
European
Licensing System (ELS)
Data as per 31 December 2014
• 21 Member societies have signed the AOECS
Charta
• +300 producer contracts signed
• +5000 gluten-free products licensed
Our aim is common:
the happy and satisfied coeliac
customer/patient/guest
Certification procedure
1. step: contact of CS and a producer,
information
2. step: application
-
Certificate of gluten analysis
Packaging/labelling to place on the symbol
Proving documentation
3. step:
-
Audit of the production site(s)
Certification procedure
4. Audit can be fulfilled
- by employing qualified staff of the society
- by deploying a service provider
- by using the existing/acceptable assurance
scheme of the producer (recognising the
AOECS Standard too)
The minimum quality criteria from the
producer: to have an appropriate HACCP
System
The main goal: to avoid/prevent gluten
contamination
Certification procedure
5. Step
6. step:
7.step:
8. step:
the contracts can be signed and the
products register
inform AOECS
inform socety’s members via
magazin and webpage
License fee
- information from the company
- invoicing the amount
- paying the invoice
Sharing the money with AOECS
HACCP guidance
FLOUR, FLOUR MIXTURE AND MILL
PROCESS
PHASE
HAZARD
PREVENTION
Suppliers
qualification
Gluten
Assessment of suppliers (audit,
contamination questionnaire, etc.)
in raw
material
CORRECTION
INSTRUCTIONS/
CP/CCP
To choose another supplier /
to make aware the supplier of
gluten contamination risk
- List of qualified
suppliers
-Supplier
documentation
- Audit of supplier
report, questionnaire,
etc.
CCP
- List of suitable raw
materials
- Supplier
documentation
CCP
- Certificate of gluten
analysis from the
producer and / or
- Declaration /
documentation by the
supplier
Quality of raw Gluten
material
contamination
in raw
material
Hazard analysis of the raw materials To change raw material / supplier
and association with a critical level
(meaning a risk that the raw
material might be contamined)
Receiving
raw material
Inspection at the delivery, control of
documents:
- Certificate of gluten analysis from
the producer and / or other
documentation by the supplier
- Documents identifying the cargo
(product, GF nature, lot number,
quantity, source, destination)
- Random sampling (analytical plan)
Gluten in
raw material
or
surroundings /
wrong
(not GF)
raw material
Refuse the acceptance of the
materials
or
Separated storage of the raw
material (identified as not-to-beused) waiting: to receive
documents from supplier / to
receive analytical testing result
or
Use of the raw material in another
with-gluten production
PERSON
IN
CHARGE
QM
QM
Leader of
production,
QM
Foods not to be licensed
UNPROCESSED CEREAL GRAINS AND PSEUDOCEREALS
• Rice
• Maize
MEAT, FISH AND EGGS
• All sorts of fresh or frozen meat and fish not processed
• Tinned or canned fish with water/vegetable oil and salt,
without additives or other
• substances
• Eggs
Foods not to be licensed
MILK AND MILK-DERIVATES
• Fresh milk, UHT milk, sterilized milk without additives,
vitamins or other substances
• Infant formula
• Yogurt without additives, vitamins or other substances
• Fresh milk cream and UHT milk cream
• Cheese
VEGETABLES AND LEGUMES
• All sorts of plain, fresh, frozen, canned or dried vegetables
and legumes
Foods not to be licensed
NUTS AND SEEDS
All sorts of nuts and seeds, with or without shells, not processed
FRUITS
All sorts of plain, fresh, frozen, canned or dried fruits
DRINKS
• Fruit juices
• Soft drinks
• Mineral waters
• Tea, pure coffee
• Wine
• Distillates for spirits
Foods not to be licensed
SWEETS
• Honey, sugar
• Marmalade and jam
DRESSINGS AND OTHERS
•
•
•
•
Butter, bacon fat, lard
Vegetable Oil
Vinegar
Spices and aromatic herbs not processed
GOOD GLUTEN-FREE
Majority of (daily) gluten-free
products contain more salt, sugar and
fat than regular products
Food allergy across EUROPE
− Up to 25% of European population reacts to food
− About 17 million Europeans suffer from food allergies, 3.5
million aged less than 25
− 8% of allergic patients produce acute anaphylaxis considered
potentially fatal
− Over the past ten years, number of allergic children younger
than 5 years has redoubled + emergency room visits for
anaphylactic reactions have increased seven-fold *
* Source: European Academy of Allergy and Clinical Immunology (EAACI)
Gluten related disorders
http://image.slidesharecdn.com/finalfreefrompp-130530053441-phpapp02/95/free-from-presentation-9638.jpg?cb=1369892133
The gluten-free market is growing
France
Germany
Italy
Netherlands
Russia
Spain
Sweden
UK
2004
Value
Per capita
105.7
1.7
100.6
1.2
145.5
2.5
35.6
2.2
40.0
0.3
77.6
1.8
16.5
1.8
113.8
1.9
2009
Value
Per capita
158.4
2.5
191.5
2.3
205.5
3.5
46.7
2.8
57.9
0.4
134.5
3.0
24.6
2.7
228.3
3.7
2014
Value
Per capita CAGR 04-09 CAGR 09-14
233.1
3.5
8.4%
8.0%
324.0
3.9
13.7%
11.1%
273.2
4.7
7.1%
5.9%
57.2
3.4
5.6%
4.1%
63.4
0.5
7.7%
1.8%
200.8
4.3
11.6%
8.3%
34.2
3.7
8.3%
6.8%
374.2
6.0
14.9%
10.4%
Brazil
US
22.3
1,134.0
0.1
3.9
55.5
1,754.3
0.3
5.7
100.7
2,298.5
0.5
7.1
20.0%
9.1%
12.7%
5.6%
38.4
22.0
24.3
21.6
25.1
1.9
0.0
0.0
0.2
0.5
69.9
34.6
47.3
40.1
63.9
3.3
0.0
0.0
0.3
1.3
98.6
44.4
69.1
58.0
114.1
4.4
0.0
0.1
0.5
2.3
12.7%
9.5%
14.2%
13.2%
20.6%
7.1%
5.1%
7.9%
7.7%
12.3%
1,923.3
0.5
3,113.1
0.8
4,343.4
1.1
10.1%
6.9%
Australia
China
India
Japan
Korea
Overall
Values in millions US Dollars
Source Datamonitor
Increasing sales
Types of free-from foods bought (last six months), UK, 2012 vs. 2013
Forrás: Mintel 2014
Increasing awareness
Foods/ingredients avoided, UK, July 2013
Forrás: Mintel 2014
New products
Gluten-free and lactose-free new products
8000
LOW/NO LACTOSE NPD IS UP 93% BETWEEN 2009 AND 2013
7000
6000
5000
4000
3000
2000
1000
0
Q1 - Q2 - Q3 - Q4 - Q1 - Q2 - Q3 - Q4 - Q1 - Q2 - Q3 - Q4 - Q1 - Q2 - Q3 - Q4 - Q1 - Q2 - Q3 - Q4 2009 2009 2009 2009 2010 2010 2010 2010 2011 2011 2011 2011 2012 2012 2012 2012 2013 2013 2013 2013
Forrás: Mintel 2014
Gluten-Free
Low/No/Red. Lactose
Coeliac disease
Our common challenge
Coeliac disease
Our common challenge