FAQs

We are currently in the process of rolling out our new labels updated with the Crossed Grain trademark. This can sometimes take a couple of months before you see them in store, so watch this space early 2025!

Sarson’s Gluten-free status has been approved by Coeliac UK.

The finished product of Sarson’s Brown Malt and Distilled Malt Vinegars contains less than 20ppm which is the agreed standard to be able to declare a product gluten-free and suitable for coeliacs.

It is important to note that in the ingredients list, Barley from Barley Malt Vinegar & Barley Malt Extract is highlighted as an allergen. All and any allergens are shown in bold on the ingredient label in line with regulatory requirements.

Sarson’s Brown Malt and Distilled Malt Vinegars contain less than 20ppm; we can label as gluten-free & highlight cereal containing gluten at the same time.

What does 20ppm mean? Foods containing 20 parts per million (ppm) gluten or less. Only foods that contain 20 ppm or less can be labelled as gluten-free.

All Sarson’s Brown Malt and Distilled Malt Vinegars are now certified gluten-free by the Coeliac UK which includes:

• Sarson’s Malt Vinegar 250ml
• Sarson’s Malt Vinegar 284ml
• Sarson’s Malt Vinegar 400ml
• Sarson’s Malt Vinegar 568ml
• Sarson’s Distilled Malt Vinegar 250ml
• Sarson’s Distilled Malt Vinegar 284ml
• Sarson’s Distilled Malt Vinegar 400ml
• Sarson’s Distilled Malt Vinegar 568ml

We’re still working behind the scenes to ensure that most (if not all) Sarson’s products are gluten-free certified, however there are some products still in the pipeline which includes:

• Sarson’s Dip & Drizzle – Malt
• Sarson’s Dip & Drizzle – Garlic
• Sarson’s Distilled Pickling Vinegar
• Sarson’s Malt Pickling Vinegar
• Sarson’s Gravy Browning
• Sarson’s Worcester Sauce
• Sarson’s Red Cabbage
• Sarson’s Sweet Onions
• Sarson’s Silver Skin Medium & Tangy
• Sarson’s Hot & Spicy Onions
• Sarson’s Mixed Pickle

The gluten-free claim is for foods suitable for those with coeliac disease and related conditions, whereas the allergen labelling requirements in Annex II to the FIC relate to food information for people with a true food allergy to ‘cereals containing gluten’.

People with food allergy can suffer ‘true’ IgE-mediated allergic reactions to a range of proteins found in ‘cereals containing gluten’ (including gluten, but also albumins, globulins, α-amylase inhibitors, and lipid transfer proteins for example), hence it is required by regs to highlight the cereal containing gluten regardless of the amount of gluten present.

At the same time, regs permit product to be labelled as ‘Gluten Free’ (if less than 20ppm) as it is suitable for coeliacs (Non-IgE mediated reactions).

As Sarson’s Brown Malt and Distilled Malt Vinegars contain less than 20ppm; we can label as Gluten free & highlight cereal containing gluten at the same time.