CODEX STAN 118-1981 Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten
1. SCOPE
1.1 This standard applies to foods for special dietary uses that have been formulated,processed or prepared to meet the special dietary needs of people intolerant to gluten.
1.2 Foods for general consumption which by their nature are suitable for use by people with gluten intolerance may indicate such suitability in accordance with the provisions of Section
4.3.
2. DESCRIPTION
2.1 Definitions
The products covered by this standard are described as follows:
2.1.1 Gluten-free foods
Gluten-free foods are dietary foods
a) consisting of or made only from one or more ingredients which do not contain wheat (i.e., all Triticum species, such as durum wheat, spelt, and kamut), rye, barley, oats1 or their crossbred varieties, and the gluten level does not exceed 20 mg/kg in total, based on the food as sold or
distributed to the consumer, and/or
b) consisting of one or more ingredients from wheat (i.e., all Triticum species, such as durum wheat, spelt, and kamut), rye, barley, oats1 or their crossbred varieties, which have been specially processed to remove gluten, and the gluten level does not exceed 20 mg/kg in total, based on the food as sold or distributed to the consumer.
