It has been published to coincide with National Coeliac Awareness Week. The key change, after 1 January 2012, will be that the term 'gluten free' can only be used on foods that contain less than 20 parts of gluten in a million. Recent evidence has shown that using this extremely low level will offer better protection for people with an intolerance to gluten. Previously, there was no limit set in law for foods described as 'gluten-free' and so levels could vary. With an easy to use flow chart, the factsheet aim to assist caterers and those in the hospitality industry train their staff so that they can understand the new descriptions and exactly what they mean so that they can explain to customers what the foods contain and how they are made. To download the factsheet click here.