Gluten-free and very low gluten food products are foods which owing to their composition are suitable for gluten intolerant people, i.e., people with the coeliac disease. The coeliac disease is a lifelong disease in which the protein, gluten, found in wheat, rye and barley causes damage to the microvilli of the intestinal lining and as a result of that impairs the absorption of nutrients. The only treatment for coeliac disease is a lifelong, strict diet regime where all cereals that contain gluten are eliminated from the diet.
Commission Implementing Regulation (EU) No 828/2014 provides for the composition and labelling of foods that are suitable for gluten intolerant people. The statements gluten-free and very low gluten may only be used on foods under the conditions specified in the Regulation.