1 / 54

Tunde Koltai AOECS Board, Chair

European Licen s ing System A harmonised symbol for Europe. Tunde Koltai AOECS Board, Chair. 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

rcomeaux
Télécharger la présentation

Tunde Koltai AOECS Board, Chair

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. European Licensing System A harmonised symbolfor Europe Tunde Koltai AOECS Board, Chair

  2. 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

  3. AOECS • European umbrella organisation ofnational 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

  4. 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

  5. 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

  6. Doctors, Dietetitians Food industry, Retailers, Caterers Researchers, University centres Coeliac society and coeliac members Insurance Companies National Health Services Governmental institutions and bodies

  7. Coeliac disease is a medical, lifelong condition Gluten withdrawal Gluten consumption Villous atrophy of coeliac patients Healthy villi

  8. 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

  9. Medication?

  10. Gluten related disorders

  11. 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.

  12. 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 But: coeliac disease is NOT an allergy! * 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.

  13. Gluten-free regulation

  14. Gluten-free foods Gluten content < 20 mg/kg

  15. 2008: Codex Standard 118-1979 World-wide „Codex Standard for foods for special dietary use for persons intolerant to gluten”

  16. 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

  17. 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

  18. 1169/2011 regulation (FIC) • Brings together existing regulations • regarding • Labelling • Nutrition • Allergen information • Not only for pre-packed food

  19. 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’ foodsare fully regulated only by this regulation

  20. “Big 14”foodallergens Annex II Nuts Gluten containing cereals Crustaceans Celery Egg Mustard Fish Sesame seed Peanuts Lupin Molluscs Soybeans Milk (casein and lactose) SO2and sulfits

  21. Food for gluten-intolerant people

  22. Coeliacs need and wish Safe Good Cheap Available products which comply with the international and local standards

  23. 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

  24. 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

  25. European Charta Determines Obligations of all the partners Definitions Technical requirements Quality criteria

  26. 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)

  27. European Licensing System (ELS) CZ-100-001 OATS-CZ-100-001 License numbering Country code-license code-product code

  28. 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

  29. European Licensing System (ELS) The Crossed Grain symbol conveys a safety guarantee for coeliacsby communicating that licensed gluten-freeproducts 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

  30. European Licensing System (ELS) • 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 %

  31. 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

  32. Our aim is common: the happy and satisfied coeliac customer/patient/guest

  33. Certification procedure step: contact of CS and a producer, information step: application Certificate of gluten analysis Packaging/labelling to place on the symbol Proving documentation step: Audit of the production site(s)

  34. 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

  35. Certification procedure 5. Step the contracts can be signed and the products register 6. step: inform AOECS inform 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

  36. HACCP guidance

  37. Foods not to be licensed UNPROCESSED 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

  38. Foods not to be licensed MILK 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

  39. Foods not to be licensed NUTS 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

  40. Foods not to be licensed SWEETS Honey, sugar Marmalade and jam DRESSINGS AND OTHERS Butter, bacon fat, lard Vegetable Oil Vinegar Spices and aromatic herbs not processed

  41. GOOD GLUTEN-FREE Majority of (daily) gluten-free products contain more salt, sugar and fat than regular products

  42. Food allergy across EUROPE • Up to 25% of European population reacts to food • About 17 million Europeans suffer from food allergies, 3.5 million aged less than 25 • 8% of allergic patients produce acute anaphylaxis considered potentially fatal • Over the past ten years, number of allergic children younger than 5 years has redoubled+ emergency room visits for anaphylactic reactions have increased seven-fold * • *Source: European Academy of Allergy and Clinical Immunology (EAACI)

  43. Gluten related disorders Affects more than 5 % of European population (CD 1-2%, NCGS 4-6%)

  44. http://image.slidesharecdn.com/finalfreefrompp-130530053441-phpapp02/95/free-from-presentation-9-638.jpg?cb=1369892133http://image.slidesharecdn.com/finalfreefrompp-130530053441-phpapp02/95/free-from-presentation-9-638.jpg?cb=1369892133

  45. The gluten-free market is growing Values in millions US Dollars Source Datamonitor

  46. Increasing sales Types of free-from foods bought (last six months), UK, 2012 vs. 2013 Forrás: Mintel 2014

More Related