Guest
So what I don't quite understand is that Migros is announcing that there will soon be more products for people with coeliac disease. There will be a new production line for bread, pasta etc.
Instead, every Frey chocolate now says "may contain gluten".
This is very disappointing for us sufferers.
What is also missing at Migros, as at Coop, is allergy information. You usually have to read the whole list of ingredients.
Kind regards
Hello speedy07
Thank you for your message. I don't know exactly what the "may contain gluten" is all about. That's why I asked Chocolat Frey why this information is necessary.
You can recognize products suitable for allergy sufferers by the "Aha!" label. http://www.migipedia.ch/de/search/products?filters=tid:18697. As you already know, we are currently expanding our range.
Best regards
Daniel, Migipedia team
Haii you two
I think this has to do with the fact that the machines in the factory process/package a wide variety of foods. It is therefore possible that trace elements are contained in the affected products. By pointing out possible gluten (or similar), the production companies are not only protecting allergy sufferers but also themselves (e.g. charges).
Hello speedy07
Chocolat Frey has sent me a detailed response to your request, which I will be happy to forward to you directly:
Chocolat Frey AG produces a very wide range of articles on a large number of production lines. This also includes products that contain gluten ingredients. Of course, this is clearly and unambiguously indicated on the packaging, especially in the list of ingredients. Products containing gluten include products with barley malt extract (such as Eimalzin products), with Japonais biscuit crumble (Japonais products), with wafers or biscuits (such as certain bars), with wheat crispies (such as Farmer products), etc.
Chocolate is an anhydrous product and sensitive to moisture. The production lines in the factory on which the warm, viscous chocolate mass is processed can therefore not be cleaned with water. One product follows on seamlessly from the next, and even if every conceivable measure is taken to ensure that the masses with different recipes do not mix, trace amounts of carry-over cannot be completely ruled out. The product that is manufactured on a production line after a gluten-containing product may contain small amounts of gluten, even if it does not contain any gluten-containing ingredients according to the recipe. As the sequence of production on a production line can vary, almost all chocolate products can be affected by the problem of gluten carry-over.
According to Swiss food law, traces of gluten that enter a product via such carry-over must be indicated if the content is or could be more than 20mg gluten per 100g dry matter (200ppm). Products that could contain more than 20mg of gluten per 100g of dry matter must therefore be labeled with a statement such as "May contain gluten".
Gluten levels below this value may be indicated voluntarily and with the same wording.
In chocolate products from Chocolat Frey AG that do not contain any gluten-containing ingredients, no gluten can be detected in 80-90% of cases. If gluten is found, the content is usually much lower than 20mg per 100g dry matter (200ppm). Nevertheless, Chocolat Frey has decided to place a voluntary notice ("May contain gluten") on all chocolate products that could theoretically be affected by gluten carry-over of more than 2mg gluten per 100g (20ppm). This is particularly because Chocolat Frey AG sells its products not only in Switzerland, but also in the EU (foreign branches) and increasingly also worldwide (duty-free stores), where other, stricter regulations apply.
However, there are certainly products that are not affected by the problem of gluten carry-over, or only to a very small extent (gluten levels of less than 2mg per 100g or 20ppm). These do not show any gluten-containing ingredients in the list of ingredients and do not carry a "may contain gluten" notice.
Currently these are (in each case only items without filling and without the addition of egg gluten):
- Hollow figures (Easter bunnies, hollow tree decorations)
- Napolitains
- Mahony bars (all sizes)
- 100g large format bars (Suprême)
- 200g and 400g bars
If you have any further questions, please get in touch!
Best regards
Daniel, Migipedia team
