Gluten-free labelling: are you and your guests speaking the same language?

When a guest reads “gluten friendly”, do they understand the same thing as the chef who approved the menu? We are hearing from food business operators that some local authorities are advising against using the term “gluten free”, leaving chefs uncertain about menu wording. Alternative descriptions can create further confusion for guests. For culinary leaders, the key question is whether a gluten-free claim can be substantiated through appropriate ingredient checks and effective controls during preparation, cooking and service and clearly explained to the customer.

Clear terminology is part of professional culinary practice. Gluten free means no more than 20 parts per million of gluten in the food served. Wheat free describes something different, because barley and rye also contain gluten. Alternative phrases cannot remove the need to substantiate the information given to guests.

For executive chefs and culinary leaders, consistency needs to run through menu development, purchasing, preparation and service. Approved recipes and specifications should connect with current allergen information, controlled substitutions and practical procedures for reducing cross-contact.

An Allergen Policy sets the direction; Standard Operating Procedures explain how the team delivers it. Staff should know how gluten-free ingredients are stored, how equipment and cleaning are controlled, how orders are communicated and who checks the finished meal.

Competency matters across the whole team. A trained chef or server should be able to explain the controls accurately, recognise uncertainty and seek advice. “It should be fine” gives a guest little information on which to base a decision.

The  FSA clarification confirms that testing every gluten-free dish is not mandatory. Testing may support verification, but it does not replace documented controls and effective implementation. If cross-contact cannot be sufficiently controlled, the claim should not be made.

Culinary leadership means ensuring that the language on the menu matches the practice in the kitchen and the explanation at the table.

Read the full article: Gluten Free, Gluten Friendly or Wheat Free – Are We Creating More Confusion? here.

Download the fact sheet: Gluten Free Claims – Clear Language, Strong Controls

By Caroline Benjamin, Founder and Director, Food Allergy Aware Ltd