Gluten free beer position statement
Version 1 / 2024
Summary
AOECS aims to build confidence in gluten-free labeling while avoiding unnecessary fear, ensuring that gluten-free beers and other hydrolyzed products are safe for coeliac consumers.
Current scientific evidence and EU law (EU Regulation 1169/2011, EU Regulation 828/2014) support the licensing and labelling of beers made from barley or other cereals as gluten-free products. Furthermore, the Codex Commission (Codex Standard 118-1979) considers hydrolysed gluten-free products to be safe for consumption by people with coeliac disease.
Consequently, AOECS supports the verification of beer production and the labelling of the final product within its Crossed Grain Trademark Licensing System for beers that meet the regulatory limit of 20 mg/kg of gluten. This support is based on current scientific methods, particularly the R5 competitive ELISA, which is recommended by the Codex Alimentarius for detecting gluten in hydrolysed products like beer.
However, AOECS acknowledges the limitations and uncertainties in these analytical methods and recognises the need for further research to improve gluten detection in fermented and hydrolysed foods.
Gluten-Free Beer Production
Gluten-free beer can be produced by using gluten free cereals or by breaking down gluten in gluten-containing cereals (like barley) through extended fermentation and enzyme treatment.
The latter method creates smaller gluten fragments that are difficult to detect, as producers cannot fully control the hydrolysis process. This poses challenges in ensuring the final product is safe for people with coeliac disease.
Analytical Challenges
The R5 competitive ELISA is the current standard for detecting gluten in hydrolysed foods, but it may not always accurately quantify gluten fragments.
Alternative methods, like Liquid Chromatography-Mass Spectrometry (LC-MS), are more sensitive but not yet validated or widely accessible due to high costs and complexity.
Research Needs
Gluten-free beer can be produced by using gluten free cereals or by breaking down gluten in gluten-containing cereals (like barley) through extended fermentation and enzyme treatment.
The latter method creates smaller gluten fragments that are difficult to detect, as producers cannot fully control the hydrolysis process. This poses challenges in ensuring the final product is safe for people with coeliac disease.
AOECS current position
Although it has limitations and uncertainties, AOECS continues to endorse the R5 competitive ELISA for gluten-free beer testing within its licensing system, but encourages ongoing research into improved methods.
We remain vigilant, advocating for evidence-based regulations and supporting coeliac patients in making informed decisions about gluten-free products.
Download the full position statement for a more detailed reading.