The Indonesian Food and Drug Authority (BPOM) has officially issued a landmark amendment to the Regulation on Processed Food Claims, aligning national standards with Codex Alimentarius 118-1979 regarding the definition of gluten-free ingredients. Under the new directive enacted this week, food manufacturers in Indonesia are now permitted to use "Specially Processed Wheat Starch" (Pati Gandum Bebas Gluten) in products labeled as "Gluten-Free," provided the final gluten content remains strictly below the critical threshold of 20 mg/kg (20 ppm). This regulatory shift marks a significant departure from BPOM’s previous stance, which historically categorized any wheat-derived ingredient as strictly prohibited in gluten-free formulations, regardless of its processing level.

The "Rendered" Starch Definition 

The updated framework explicitly acknowledges the safety of "deglutinated" or rendered wheat starch—starch that has undergone rigorous enzymatic or mechanical washing to remove the protein fraction (gluten) while retaining the starch granules. To ensure compliance, BPOM has mandated that manufacturers wishing to utilize this ingredient must submit a Certificate of Analysis (CoA) for every raw material batch. This process requires utilizing the R5 Mendez ELISA method to verify the sub-20 ppm levels before the ingredient enters the production line. This harmonization allows Indonesian producers to compete globally, reformulating export-quality goods that align with European and UK standards where wheat starch is a common gluten-free ingredient.

Mandatory Labeling Safeguards 

Despite the new flexibility, the authority has implemented strict labeling safeguards to prevent consumer risk. BPOM emphasized that while the "Gluten-Free" claim is permitted on the front of the pack, the allergen warning "Contains: Wheat" must still be displayed prominently in the allergen information box. This distinction is critical to protect consumers with IgE-mediated wheat allergies, who react to components of the wheat plant other than gluten. This dual-labeling approach ensures that the industry can leverage the functional benefits of wheat starch without compromising the safety of the broader allergic population.

Harmonization for Export Growth 

This policy revision is seen as a strategic move to boost the competitiveness of Indonesian food exports. By aligning with the Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten, Indonesian manufacturers can now produce a single formulation suitable for both domestic and international markets (such as the EU and Australia). Previously, exporters had to run separate production lines—one using wheat starch for Europe and one using tapioca/rice blends for Indonesia—to remain compliant. The new regulation eliminates this operational inefficiency, potentially lowering production costs for high-quality gluten-free goods.

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