<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Marian - thanks for your summary of Lindt chocolate, especially the
comment about Canada.  

 

I have heard at Health Canada that the "rules for gluten free ppm" for the
upcoming labelling legislation in Canada in 2010 are going to become set at
'non-detectable' at 5 ppm, unlike where the Codex and proposed US standards
are at 20ppm.

 

According to the Canadian Association December 09 newsletter -
"Internationally Codex established its revised standard earlier in the year
with a 20 parts per million (ppm) limit on foods to be called 'gluten-free',
and added a category called 'low gluten' for products containing 20 - 200
ppm. Most European countries have been going about adopting this standard.
The US FDA had proposed a 20 ppm limit, but is still doing its market
research and consultation before any next steps." 

 

"Here in Canada, the regulation effectively says 'NO wheat, rye, barley,
oats or triticale', and in applying the regulation the Canadian Food and
Inspection Agency (CFIA) used a test that could detect down to 20 ppm.
Recently CFIA and Health Canada adopted a more sensitive test (R5 ELISA)
that can detect a little as 5 ppm. This has resulted in a noticeable ripple
in the product market as testing will now reveal products with 5 - 20 ppm
gluten, and companies will have to take action to find the source and remedy
the situation. The new Canadian Celiac Association (CCA) certification
program will be using the same requirements [5ppm]."  For more information
please contact Jim McCarthy at [log in to unmask] who wrote the article I have
quoted from.    

 

Note - I believe the definition of oats is still being looked at in this
legislation and how GF oats will be treated as GF oats have come onto the
market since the first regulation was written.  However that is my
assumption only.  The above has come from Health Canada, CFIA and the CCA
who are close to the core of what is happening currently in the regulation
area for gluten free foods.

 

So, back to Lindt Milk Chocolate in Canada, while it might be gluten free
right now, it will not be for much longer if their barley extract ingredient
measures above the 5ppm in the new regulations that the CFIA and Health
Canada is planning on implementing in 2010.  I have also sent this
information to our contact at Lindt Canada as a member of the Vancouver
Chapter alerted me to this message as this same question came up at a recent
Chapter meeting and she passed along the Lindt Canada e-mail address so I
could respond with the upcoming legislation. 

 

I am of the understanding these will be the most stringent Gluten Free
standards in the world when they are introduced.

 

Lynda

Vancouver, BC


*Support summarization of posts, reply to the SENDER not the Celiac List *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC