Tunde Koltai AOECS Board, Chair European Licensing System A harmonised symbol for Europe.
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Transcript of Tunde Koltai AOECS Board, Chair European Licensing System A harmonised symbol for Europe.
Tunde KoltaiAOECS Board, Chair
European Licensing System
A harmonised symbol for Europe
Questions
• 1 who produces only GF• 2 who doesn’t have HACCP• 3 who has Quality management for GF production (IFS,
BRC, AHA, …)• 4 who had last year a turnover over 100 000 EUR• 5 who had last year export sales > 15% and where?• 6 who uses now the Czech symbol and when the
contract will expire• 7 who was asked already to join ELS• 8 who has a reps for HU
European umbrella organisation of national coeliac societies in Europe
Independent NGO Established in 1988 Registered seat in Brussels 5 Board members 35 members from 29 European
countries Represents more than 300.000
coeliacs across Europe
AOECS
AOECS
Member of International networks: European Patients’ Forum (EPF), International Alliance of Patients’ Organisations (IAPO), International Society for the Study of Celiac Disease (ISSCD)
Partner scientific projects: PREVENTCD, CDMEDICS, TRAFOON, MEDICEL, ProCeDE
Partner of EU and national institutions
AOECS Aims
to increase awareness of coeliac disease
to facilitate the exchange of information
relating to the coeliac condition
to increase the availability and easily identifiable labelling of gluten-free products
Researchers, University
centres
Food industry, Retailers,Caterers
Insurance CompaniesNational Health Services
Governmental institutions and
bodies
Doctors, Dietetitians
Coeliac societyand
coeliac members
Gluten withdrawal
Gluten consumption
Healthy villi Villous atrophy of coeliac patients
Coeliac disease is a medical, lifelong
condition
Treatment
The unique and evidence based treatment:
Lifelong and strict gluten-free diet
Never start a gluten-free diet before the diagnosis or exclusion of
coeliac disease or cereal (protein) allergy
Medication?
Gluten related disorders
Gluten
Storage protein of cereals:wheat, rye, barley and [oats*]
Can cause • Intolerance
Threshold: 10 mg/day
• Allergy (is species specific)Threshold: 0 (?!)/different sensitivity levels* Oats can be tolerated by most but not all people who are intolerant to gluten.
Therefore, the allowance of oats that are not contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level.
Gluten
Storage protein of cereals:wheat, rye, barley and [oats*]
Can cause • Intolerance
Threshold: 10 mg/day
• Allergy (is species specific)Threshold: 0 (?!)/different sensitivity levels* Oats can be tolerated by most but not all people who are intolerant to gluten.
Therefore, the allowance of oats that are not contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level.
Gluten-free regulation
Gluten-free foods
Gluten content < 20 mg/kg
2008: Codex Standard 118-
1979 World-wide
„Codex Standard for foods for special dietary use for persons intolerant to gluten”
COMMISSION REGULATION (EC) No 41/2009 of 20
January 2009
concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten
EU regulations
1169/2011 regulation (FIC)
Regulation (EU) 1169/2011 of the European Parliament and the Council of 25 October 2011
on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004
1169/2011 regulation (FIC)
Brings together existing regulations
regarding
• Labelling
• Nutrition
• Allergen information
Not only for pre-packed food
1169/2011 regulation (FIC)
Regulation (EU) 1169/2011 of the European Parliament and the Council of 25 October 2011
Starting from 20 July 2016 the ‘gluten-free’ foods are fully regulated only by this regulation
“Big 14” food allergens Annex II
Gluten containing cereals
Crustaceans
Egg
Fish
Peanuts
Soybeans
Milk (casein and lactose)
Nuts
Celery
Mustard
Sesame seed
SO2 and sulfits
Lupin
Molluscs
Food for gluten-intolerant people
Types of products
and gluten content
Gluten content <20 mg/kg
Gluten content between
21-100 mg/kg
Gluten content >100 mg/kg
Food for gluten intolerant people Gluten-free NOT suitable for gluten-intolerant
people
Food consisting of or containing one or more ingredients made from wheat, rye, barley, oats or their crossbred varieties which have been specially processed to reduce the gluten content, contains no more than 100 mg/kg of gluten in the food as sold to the final consumer
Gluten-free Very low gluten
Oats „pure” oats = NOT contaminated with gluten-containing cereals
Gluten-free NOT suitable for gluten-intolerant
people
NOT suitable for gluten-intolerant
people
Coeliacs need and wish
- Safe- Good- Cheap- Available
products which comply with the international and local standards
What is the Crossed Grain Symbol?
• Created in 1969 by a member of Coeliac UK
• Today it is the internationally recognised symbol for gluten-free food needed by people with coeliac disease
• Registered by coeliac societies at national and European levels
• Outside Europe: contact to Coeliac UK
International Trade Mark
• Harmonised system for equal quality in Europe
• Trust/confidence of the customers
• Guidelines for the local/small producers
• Advises for local/small producers
For quality and safe gluten-free products
European Charta
Determines
Obligations of all the partnersDefinitionsTechnical requirementsQuality criteria
ELS components consist of:
• AOECS Standard• AOECS Charta• AOECS-Member society license contract
for the sub-licensing of the Crossed Grain symbol
• AOECS Member-Producer license contract for the use of the Crossed Grain symbol
European Licensing System
(ELS)
European Licensing System
(ELS)
CZ-100-001OATS-CZ-100-001
License numberingCountry code-license code-product code
European Licensing System (ELS)
The ELS Charta was accepted by the AOECS General Assembly in Malta in 2009
Regulates the use of the Crossed Grain Symbol on gf food products across all countries in which AOECS Member societies are located (AOECS territory)
Permits the use of the Symbol across the entire AOECS territory with one license contract
European Licensing System (ELS)
The Crossed Grain symbol conveys a safety guarantee for coeliacs by communicating that licensed gluten-free products must comply with the AOECS Standard
Provides unified licensing conditions across AOECS territory
Increases availability of gluten-free food products featuring the Symbol across Europe
• One licencor in each AOECS-member countries (= national societies)
• International producers:
• Sales of licenced products > 100.001 € and
• Export sales > 15 %
•Local producers:
• Sales of licenced products <100.000 € and/or
• Export sales < 15 %
European Licensing System (ELS)
Data as per 31 December 2014
• 21 Member societies have signed the AOECS Charta
• +300 producer contracts signed
• +5000 gluten-free products licensed
European Licensing System (ELS)
Our aim is common: Our aim is common: the happy and satisfied coeliac the happy and satisfied coeliac
customer/patient/guestcustomer/patient/guest
Certification procedure
1. step: contact of CS and a producer, information
2. step: application- Certificate of gluten analysis- Packaging/labelling to place on the symbol - Proving documentation
3. step:- Audit of the production site(s)
Certification procedure
4. Audit can be fulfilled- by employing qualified staff of the society- by deploying a service provider- by using the existing/acceptable assurance scheme of the producer (recognising the AOECS Standard too)
The minimum quality criteria from the producer: to have an appropriate HACCP System
The main goal: to avoid/prevent gluten contamination
Certification procedure
5. Step the contracts can be signed and the products register
6. step: inform AOECSinform socety’s members via magazin and webpage
7.step: License fee- information from the company- invoicing the amount- paying the invoice
8. step:Sharing the money with AOECS
HACCP guidanceFLOUR, FLOUR MIXTURE AND MILL
PROCESS PHASE
HAZARD PREVENTION CORRECTION INSTRUCTIONS/ CP/CCP
PERSON IN CHARGE
Suppliers qualification
Gluten contamination in raw material
Assessment of suppliers (audit, questionnaire, etc.)
To choose another supplier / to make aware the supplier of gluten contamination risk
- List of qualified suppliers -Supplier documentation - Audit of supplier report, questionnaire, etc.
QM
Quality of raw material
Gluten contamination in raw material
Hazard analysis of the raw materials and association with a critical level (meaning a risk that the raw material might be contamined)
To change raw material / supplier CCP - List of suitable raw materials - Supplier documentation
QM
Receiving raw material
Gluten in raw material or surroundings / wrong (not GF) raw material
Inspection at the delivery, control of documents: - Certificate of gluten analysis from the producer and / or other documentation by the supplier - Documents identifying the cargo (product, GF nature, lot number, quantity, source, destination) - Random sampling (analytical plan)
Refuse the acceptance of the materials or Separated storage of the raw material (identified as not-to-be-used) waiting: to receive documents from supplier / to receive analytical testing result or Use of the raw material in another with-gluten production
CCP - Certificate of gluten analysis from the producer and / or - Declaration / documentation by the supplier
Leader of production, QM
Foods not to be licensedUNPROCESSED CEREAL GRAINS AND PSEUDOCEREALS
• Rice • Maize
MEAT, FISH AND EGGS
• All sorts of fresh or frozen meat and fish not processed • Tinned or canned fish with water/vegetable oil and salt,
without additives or other • substances • Eggs
Foods not to be licensedMILK AND MILK-DERIVATES
• Fresh milk, UHT milk, sterilized milk without additives, vitamins or other substances
• Infant formula • Yogurt without additives, vitamins or other substances • Fresh milk cream and UHT milk cream • Cheese
VEGETABLES AND LEGUMES
• All sorts of plain, fresh, frozen, canned or dried vegetables and legumes
Foods not to be licensedNUTS AND SEEDS All sorts of nuts and seeds, with or without shells, not processed
FRUITS All sorts of plain, fresh, frozen, canned or dried fruits
DRINKS • Fruit juices • Soft drinks • Mineral waters • Tea, pure coffee • Wine • Distillates for spirits
Foods not to be licensedSWEETS
• Honey, sugar • Marmalade and jam
DRESSINGS AND OTHERS
• Butter, bacon fat, lard • Vegetable Oil • Vinegar • Spices and aromatic herbs not processed
GOOD GLUTEN-FREE
Majority of (daily) gluten-free products contain more salt, sugar and fat than regular products
Food allergy across EUROPE
Gluten related disorders
http://image.slidesharecdn.com/finalfreefrompp-130530053441-phpapp02/95/free-from-presentation-9-638.jpg?cb=1369892133
The gluten-free market is growing
Value Per capita Value Per capita Value Per capita CAGR 04-09 CAGR 09-14France 105.7 1.7 158.4 2.5 233.1 3.5 8.4% 8.0%Germany 100.6 1.2 191.5 2.3 324.0 3.9 13.7% 11.1%Italy 145.5 2.5 205.5 3.5 273.2 4.7 7.1% 5.9%Netherlands 35.6 2.2 46.7 2.8 57.2 3.4 5.6% 4.1%Russia 40.0 0.3 57.9 0.4 63.4 0.5 7.7% 1.8%Spain 77.6 1.8 134.5 3.0 200.8 4.3 11.6% 8.3%Sweden 16.5 1.8 24.6 2.7 34.2 3.7 8.3% 6.8%UK 113.8 1.9 228.3 3.7 374.2 6.0 14.9% 10.4%
Brazil 22.3 0.1 55.5 0.3 100.7 0.5 20.0% 12.7%US 1,134.0 3.9 1,754.3 5.7 2,298.5 7.1 9.1% 5.6%
Australia 38.4 1.9 69.9 3.3 98.6 4.4 12.7% 7.1%China 22.0 0.0 34.6 0.0 44.4 0.0 9.5% 5.1%India 24.3 0.0 47.3 0.0 69.1 0.1 14.2% 7.9%Japan 21.6 0.2 40.1 0.3 58.0 0.5 13.2% 7.7%Korea 25.1 0.5 63.9 1.3 114.1 2.3 20.6% 12.3%
Overall 1,923.3 0.5 3,113.1 0.8 4,343.4 1.1 10.1% 6.9%
2004 2009 2014
Values in millions US Dollars
Source Datamonitor
Increasing sales
Types of free-from foods bought (last six months), UK, 2012 vs. 2013
Forrás: Mintel 2014
Increasing awarenessFoods/ingredients avoided, UK, July 2013
Forrás: Mintel 2014
New products
Gluten-free and lactose-free new products
LOW/NO LACTOSE NPD IS UP 93% BETWEEN 2009 AND 2013
Forrás: Mintel 2014
Our common challenge
Coeliac disease
Our common challenge
Coeliac disease