Gluten-Free and Allergen Labeling Laws in Europe: What Celiacs Need to Know
Whether you’re planning a quick getaway or an extended European adventure, understanding local food labeling laws is essential for navigating safely with celiac disease. The good news? The European Union has some of the strictest food labeling regulations in the world. But there are a few nuances (especially when it comes to “may contain” warnings) that every gluten-free traveler should know. Let’s break it down in a way that’s clear, practical, and helpful for your next trip.
The Top 14 Allergens: What European Labels Must Tell You
In the EU, food manufacturers are legally required to highlight the presence of any of the 14 most common allergens in packaged food. These include:
Gluten-containing cereals (like wheat, barley, rye, and oats)
Crustaceans
Eggs
Fish
Peanuts
Soybeans
Milk
Nuts
Celery
Mustard
Sesame
Sulphur dioxide and sulphites
Lupin
Molluscs
These allergens must be clearly indicated on the ingredient list, usually in bold, uppercase, or contrasting text. This rule applies to all prepackaged foods sold in EU countries and is a major win for gluten-free consumers, especially those with multiple allergies or intolerances.
What “Gluten-Free” Really Means in Europe
The EU defines “gluten-free” through Commission Implementing Regulation (EU) No. 828/2014, which sets strict thresholds:
Products labeled “gluten-free” must contain less than 20 parts per million (ppm) of gluten.
The optional term “very low gluten” may be used for products made from specially processed gluten-containing grains and must contain less than 100 ppm.
In practice, most certified gluten-free products stick to the under-20 ppm threshold to meet international standards. If a product says “gluten-free” on the label, you can generally trust that it meets this safety level across the EU.
Even in restaurants, prepackaged items like bread rolls or dessert portions may bear gluten-free labels if they meet the legal criteria, though always ask staff about preparation practices to avoid cross-contact!
What About Precautionary Labels Like “May Contain”?
Here’s where things get tricky. While allergen labeling is tightly regulated, Precautionary Allergen Labeling (PAL) like “may contain traces of gluten” or “produced in a facility that also processes wheat” is not standardized across the EU. These warnings are voluntary, and there’s no legal definition or requirement for when or how they should be used.
This inconsistency means that manufacturers may include PAL statements as a blanket protection (sometimes even when cross-contact risk is negligible), while others may omit them entirely, even if shared equipment is used.
For people with celiac disease, this gray area can be frustrating. If a product is certified gluten-free or explicitly states “gluten-free” and complies with the EU regulation, it’s safe even if a PAL statement is present. But when in doubt, look for third-party certification or choose brands with dedicated gluten-free facilities.
Recognizing the Crossed Grain Trademark
As you browse European grocery store shelves, one of the most reassuring symbols you can spot is the Crossed Grain Trademark, which is a symbol licensed by national celiac associations and coordinated by the Association of European Coeliac Societies (AOECS). It’s widely recognized across Europe as a trusted indicator that a product is safe for people with celiac disease.
To display the Crossed Grain logo, food manufacturers must undergo a rigorous certification process, and the product must meet the EU’s legal definition of gluten-free (under 20 ppm). In many cases, these products are also manufactured in dedicated gluten-free facilities or undergo strict cross-contact controls, making them a top choice for celiac consumers.
While not every gluten-free product will have the Crossed Grain symbol (especially local or store brands), it’s a helpful visual shorthand when you’re scanning shelves in an unfamiliar country. You’ll often see it on products like breads, pastas, cookies, and flours, but it can appear on anything from frozen meals to snack bars.
Dining Out and Allergen Info in Restaurants
Under EU law, restaurants, cafes, and other catering services are required to provide information on the presence of the 14 allergens in their dishes, even if the food isn’t packaged. This information might be printed on the menu, shown on signage, or available upon request. In practice, this varies widely depending on the country and the establishment.
Some places go above and beyond, training their staff and using detailed allergen charts, while others may rely on verbal communication (which can sometimes lead to confusion). If you’re traveling with celiac disease, it’s always best to clearly explain your needs and double-check ingredients and prep procedures. Having an allergy translation card (especially one designed for celiacs, like the ones from Equal Eats) can really help bridge the gap!
A Quick Word on Oats
While oats are naturally gluten-free, they’re often contaminated during growing or processing. In the EU, oats must be specifically labeled gluten-free in order to be considered safe for people with celiac disease. We do not have Purity Protocol Oats like in the States. Also, a quick note for our lactose-intolerant friends: The popular oat milk brand Oatly is gluten-free in the States but is NOT gluten-free in Europe. Always look for the gluten-free wording, label, or certification when purchasing products that contain oats!
The Bottom Line
Europe’s labeling laws are some of the most celiac-friendly in the world, especially when it comes to clearly marking allergens and regulating the term “gluten-free.” But precautionary labels and restaurant practices can vary so it’s still important to stay alert, ask questions, and be proactive when dining out or shopping abroad.
By understanding the basics of how food labeling works across the EU, you’ll be able to travel more confidently and enjoy the incredible variety of safe, delicious gluten-free options Europe has to offer.
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