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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:

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