Производства без глутен - Асоциация Цьолиакия България

How to ensure safe gluten-free production?

Gluten-free productions

Producing gluten-free foods requires much more than simply replacing ingredients.

For people with celiac disease, even trace amounts of gluten can trigger serious health reactions. This means that product safety depends not on a single step, but on control over the entire process.

Without clear control systems, even small mistakes can compromise the final product.

“Gluten-free production is not a niche. It is a standard of care, trust, and the future of food.”

What is safe production?

Safe gluten-free production requires:

controlled and verified raw materials
clearly separated production processes
effective cleaning and equipment preparation
full traceability at every stage
trained staff
accurate labeling

Only when the entire process is controlled can a safe product be guaranteed.

Regulatory requirements

In the European Union, the term “gluten-free” is strictly regulated.

According to legislation:

a product may be labeled “gluten-free” if it contains less than 20 ppm of gluten

This requires real control over both ingredients and production processes.

Manufacturers must also implement:

HACCP principles
contamination control
traceability of raw materials and products

Most important:

Achieving below 20 ppm is not only a laboratory result, but the outcome of a well-managed process.

Common mistakes

The most common problems are not

in the recipe, but in production organization.

Typical mistakes:

using raw materials without proper verification
shared equipment without effective cleaning
mixing gluten and gluten-free production lines
lack of traceability
misleading labeling
insufficient staff training

These gaps often go unnoticed, but they can compromise product safety.

Certification mark

Production facilities that undergo assessment and implement best practices may receive a certification mark indicating that: processes have been reviewed, control measures have been implemented, contamination risk is managed.

The mark provides confidence to customers and partners that the product has been produced under controlled conditions.