Gluten-free Labelling Canada
There is no single world-wide definition for the term “gluten-free.” Some countries have specific gluten-free labelling regulations that identify which foods and ingredients are allowed and not allowed on a gluten-free diet.
Health Canada is proposing to amend the Food and Drug regulations to enhance the labelling of priority allergens, gluten sources and sulphites in foods.
For more information on food allergies, go to:
Health Canada's Food Allergy and Intolerances Page
Health Canada's Allergen Labelling Page
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The Term "Gluten-Free" varies from country to country. In Canada it means the product does not contain any wheat, including spelt and kamut, or oats, barley, rye, triticale or any ingredients derived from those grains. |
In Canada, only the following priority food allergens are required to be declared on food products.
- Peanuts
- Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts)
- Sesame seeds
- Milk
- Eggs
- Fish [including crustaceans (e.g. crab, crayfish, lobster, shrimp) and shellfish (e.g. clams, mussels, oysters, scallops]
- Soy
- Wheat
- Sulphites
Notice that the word gluten is not among this list. This means that declarations of sources of gluten from oats, barley or rye are voluntary. However, there are proposed changes to include gluten in this list making their way through legislation.
Under proposed changes manufacturers will be required to disclose the gluten source when the food contains any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain produced from at least one of the following cereals: barley, oats, rye, triticale or wheat, including kamut or spelt.
