This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

BRC Global Standards publishes standard for gluten free foods

10 October 2016

BRC Global Standards has published new standards for gluten-free foods, developed in association with the Association of European Coeliac Societies (AOECS) to enable food manufacturers to demonstrate that products have been formulated, processed and prepared to meet the special dietary needs of people intolerant to gluten, meet legal requirements and are applicable to assurance schemes managed by AOECS. 

Effective management of gluten-free food manufacture is a growing challenge for the food industry, and this lates BRC Global Standards module is designed to provide further explanation of the production of gluten-free foods under the BRC Global Standard for Food Safety Issue 7.
It is voluntary but is applicable to manufacturers producing gluten-free food products in accordance with the AOECS Standard for Gluten-Free Foods (available from It applies to foods and drinks for general consumption, and to foods and drinks that have been formulated, processed or prepared to meet the special dietary needs of people intolerant to gluten.

Commenting on the launch, John Figgins, technical specialist for food, said: “We are delighted to launch this new Voluntary Module in association with AOECS to support the expanding market of manufacturers of gluten-free foods. We hope this module will help to reduce the number of audits that sites need combining the requirements for the AOECS gluten-free audit with the audit against the BRC Global Standard for Food.”

Sarah Sleet, AOECS Board of Directors, said: “The demand for safe gluten-free foods is growing exponentially and the Crossed Grain symbol is the most internationally recognised trademark signifying safe gluten-free production. We’re delighted that we have been able to work with BRC Global Standards to create a simple and cost effective means for business to meet the audit requirements to license this valuable trademark.”
This module is available to download on the BRC Bookshop and can be viewed on BRC Participate. Further information can be found on:

Print this page | E-mail this page


Article image Oil-free compressor breaks with tradition

Gardner Denver went back to the drawing board with the design for its new water cooled, oil-free compressor. The CompAir branded Ultima is said to offer improvements in energy efficiency of up to 12%, compared to a conventional two-stage machine. It also has a 37% smaller footprint. Full Story...

Article image Predicting the future of maintenance

Meeting the challenges facing the food processing sector today requires an increase in machine availability and a reduction in unscheduled downtimes and so it is important to look at techniques that can help to manage maintenance and maximise production reliability. Suzanne Gill finds out how advancing technologies and digitalisation of the plant floor might affect maintenance strategies for food processors.Full Story...

Finding the key to successful BRC audits

What role does refrigeration play in the supply chain?

Carlsberg breweries aim for zero carbon emissions by 2030