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The manufacture of products listed below does not involve the addition of gluten or ingredients that contain gluten.
This statement is based on information obtained from our manufacturers and is correct at the time of publication.

What is the difference between “no added gluten” and “gluten free”?

Most of BioCeuticals products are gluten free. All of our AUST L products (which must dispensed by a qualified practitioner) are gluten free or will state otherwise on the label.

No added gluten” means: no ingredients used in the product contain gluten.

If it is not declared on the label, it may be assumed that there is no intrinsic gluten in any ingredient in any BioCeuticals product.

We say “no added gluten” in all circumstances where we have not sent that individual product away for testing.

To declare “gluten free”: we send a sample of the finished product for testing to ensure that there has not been any cross-contamination in the manufacturing process. The risk of cross-contamination in food manufacturing is low, but can occur. The risk of cross-contamination in Listed Medicines manufacturing is much lower, due the the stricter clean-down procedures between batches, however the requirement to test the product still stands.

BioCeuticals holds allergen certification for each product that confirm whether they’re entirely gluten free or not.

If you have any specific questions, ask your practitioner about the suitability of a product to your individual needs. Or, if you want to double check a product, you’re welcomed to call our Practitioner Support team and they can reconfirm the absence of gluten, lactose or anything else you need to avoid.

Legal definitions of gluten free

Whether a listed medicine or food, the Australian definition of gluten-free is based on detectability. This becomes difficult to keep up with as science continues to refine the level of detection.

Currently the level of detection is <3ppm (less than 3mg per 100g of food).

Most coeliacs can tolerate <20ppm. Where a food is found to contain gluten between 3ppm and 20ppm, this is mostly due to cross-contamination rather than being intrinsic to the food. The British and European definition is based on <20ppm.

The Coeliac Society and Australian Food and Grocery Council continue to pressure FSANZ to change its definition to be consistent with international standards, or at least to < 10ppm. This would be more useful to coeliacs than the current definition.

However, both the Australian Competition and Consumer Commission (the ACCC) and the New South Wales Food Authority (the NSWFA) have maintained a strict interpretation of ‘gluten-free’ and require that it must be absolutely non-detectable. The consequence of a false claim for “gluten free” can be a recall.

Companies that do not adhere to these requirements are at risk of ACCC action for misleading advertising or food recall. Therefore, for foods, we tend to not put “gluten free” on the label until the first batch has been sent away for testing. Once we verify the test has come back negative, we are able to update the label. Most often the tests come back after the first label run, but we certainly aim to update the website listings with the most up-to-date information available.



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