Food Standards Australia New Zealand declared in 2002 that all food labels will show declarations of the presence of potential allergens in foods such as gluten, wheat, peanuts & other nuts, seafood, milk, eggs & soybeans and food containing genetically modified materials.
According to The Coeliac Society of Australia, “there are two types of foods suitable for those requiring a gluten-free diet:
Foods labelled as gluten-free
Foods made for the general market which are gluten free by ingredient
To be labelled gluten-free in Australia and New Zealand, a food must not contain Gluten the time of the printing of the ingredient list, testing of products must have no more than a detection level of 0.0005 (5 parts per million)
Sauces, gravy, dressings, seasonings, syrups, starches, stabilizers, vegetable gums, food binders & fillers, flavourings and additives that can be found in many foods can be processed from wheat products. However they are highly processed when tested and may come in under the detection level of 0.0005. So such products can be declared gluten-free, even though gluten is stated on the product label.
Gluten free foods that are processed in a facility or on machinery that also has other non-gluten free products manufactured must have “may contain wheat or gluten.” These foods should also be avoided if you are a coeliac.
Imported Gluten Free products come under laws that may vary, so always do your research on theses imported products if you are unsure.
USA, Canadian and European products come under their own laws so when choosing these products or travelling you can help find country-specific gluten free, allergy friendly and healthy foods during your travels, refer to gluten free standards of these counties or gluten free travel sites available.