The Association of European Coeliac Societies was founded in 1988 and introduced the AOECS Standard for Gluten-Free Foods in 2012.
This standard was developed to address the growing demand for reliable gluten-free certification and consistent product safety for individuals with coeliac disease.
The AOECS standard is designed to integrate seamlessly with existing Food Safety Management Systems. It provides a structured framework for verifying gluten-free claims across various food industries and sectors, supporting compliance with international gluten-free regulations.
The latest version, Version 3, was introduced in September 2022 and became binding in 2023. This updated version includes revised technical requirements for food business operators and emphasises the use of HACCP systems to prevent gluten contamination during manufacturing, packaging, and storage processes.
The AOECS standard helps you set up an effective Food Safety Management System for your business by focusing on several important areas for safe gluten-free food production and processing:
The AOECS has a strategic partnership with BRCGS for sites looking to market their products in Europe and neighbouring economies.
AOECS certification confirms that your company’s Gluten-Free Management System meets the stringent criteria set by the standard. It assures customers and partners that you consistently produce gluten-free products that are safe for individuals with coeliac disease.
These are the steps to AOECS certification:
The AOECS standard for Gluten-Free Foods applies to a wide range of food products intended for individuals with coeliac disease. Eligible products include baked goods, cereals, snacks and other processed foods that can be verified as gluten-free through rigorous testing.
Additionally, ingredients used in these products must also meet the standard’s gluten-free criteria.
The standard is designed to cover both finished goods and components, helping businesses to deliver comprehensive safety and compliance for all certified products. This broad applicability allows manufacturers across various food industries so their offerings are safe for gluten-sensitive consumers.
The AOECS standard for Gluten-Free Foods is distinguished by its stringent criteria and comprehensive approach to product safety for people with coeliac disease.
Unlike some other certifications that may allow higher levels of gluten, AOECS strictly limits gluten to less than 20 ppm.
This rigorous standard is recognised worldwide. It emphasises thorough testing, supplier verification and cross-contamination prevention. The AOECS collaborates closely with national coeliac societies so the certification aligns with both scientific research and consumer protection needs, providing a high level of trust and assurance.
The timeline for achieving AOECS Certification can vary depending on several factors, including the complexity of the product and the readiness of the organisation’s processes.
Generally, the process can take several months from initial application to final certification. This includes time for preparing documentation, undergoing the necessary audits, and implementing any required changes to meet the standard’s criteria.
The thoroughness of the process means that all aspects of production, from sourcing to final product testing, comply with AOECS requirements, safeguarding consumer health.
Maintaining AOECS certification involves an ongoing commitment to the standard’s stringent requirements.
Certified businesses must conduct regular internal audits and provide ongoing staff training to ensure gluten-free practices are followed. They must also undergo periodic external audits by authorised certifying bodies to check compliance, and any issues found must be promptly fixed.
Businesses should also keep up with any changes to the standard and adjust their processes as needed.
This ongoing diligence helps maintain the integrity of the certification and means that products remain safe and reliable for consumers with gluten sensitivities.
