This is the regulatory explainer this whole cluster has been pointing back to — a full, standalone breakdown of what gluten-free actually means under Australian food standards, useful for evaluating any brand, not just ours.
The legal standard
In Australia, a ‘gluten-free’ claim on food is regulated under the Food Standards Australia New Zealand (FSANZ) Code, which requires no detectable gluten and no oats or oat products, unless the oats themselves are specifically gluten-free certified. This is a stricter standard than many consumers assume.
Manufacturer statement vs. third-party certification
-
A manufacturer's own gluten-free statement, backed by their formulation and process controls, is a legitimate and common approach across the food industry.
-
Third-party certification (such as through a recognised coeliac support or testing body) adds an independent verification layer, which some brands pursue and others don't.
-
Neither approach is inherently more trustworthy without knowing the specific brand's actual practices — the label wording itself is the place to check which applies.
What to look for on any pack
-
An explicit gluten-free claim, not just an ingredient list without wheat.
-
A full ingredient list you can check yourself.
-
Manufacturer contact details, so you can ask directly about their cross-contamination controls if you need to.
GC Proteins' position
GC Proteins' Gluten Free badge reflects the pea, rice and faba bean blend's naturally gluten-free ingredient composition. As with any product, check the specific pack in front of you for the current, precise wording of the claim.
This article is general nutrition information, not medical advice. Protein, sugar and label figures reflect GC Proteins' published nutrition panel; always check the pack in front of you, since formulations can be updated. Speak with a doctor or accredited dietitian about your individual protein needs.