Gluten-free organic whole-grain oats

For centuries, oats have been a popular and important grain in a wholesome, healthy diet. To ensure that people with coeliac disease (gluten intolerance that damages the small intestine) can also enjoy this valuable food, the production of organic gluten-free wholegrain oats began many years ago. In Scandinavia, the USA and Canada, gluten-free oats have long been an established part of a gluten-free diet. The Finnish Coeliac Society has supported this oat variety since 1997. Oats were added to the European Commission’s list of ingredients for gluten-free products in 2009.

How are gluten-free oats produced?

Oats are naturally gluten-free. Nevertheless, they are not automatically suitable for a diet for people with coeliac disease. This is because contamination can enter the oats during every stage, from cultivation and harvesting to storage and processing, making the grain unsuitable for those affected. An elaborate process is therefore required, with every stage of production coordinated and subject to strict guidelines. The EU Commission’s Implementing Regulation (No. 828/214) states: “The oats contained in a food bearing the indication ‘gluten-free’ (…) must have been specially produced, prepared and/or processed in a way that avoids contamination by wheat, rye, barley or crossbred varieties of these cereals; the gluten content of such oats must not exceed 20 mg/kg.”

1. CULTIVATION

   It begins with completely pure seed. It must be clearly established that the seed contains oats exclusively. The second step is selecting the fields. It must be ensured that no wheat or other gluten-containing grain has been grown on this soil for at least two years beforehand.

   THE SOIL HAS TO BE RIGHT

2. DRYING

   After harvesting, the oats are stored until further processing. They must be dried to remove residual moisture. If stored in excessive moisture, fungi or pests could spread. Storage must take place strictly separately from other grains.

   STORE CAREFULLY WHAT IS WORTH PROTECTING

3. KILNING

   To give the oats a light, nutty roasted aroma, they are dried using a grain kiln. This device, known since prehistoric times for drying and preserving food, uses dry heat to extend shelf life.

   THEN AS NOW. WHAT WORKS STAYS.

4. HULLING

   The oats are hulled to expose the digestible, husk-free kernels, also known as groats. In other words, the outer hull is removed. The bran is also removed to prevent the oats from becoming rancid. All the valuable nutrients in the oat grain are retained during these processes.

   IT’S WHAT’S INSIDE THAT COUNTS

5. MILLING

   To use the gluten-free organic oats in our BERTRAND drinking meals, they must be milled into a fine powder. This process also makes the oats, with their high content of soluble fiber, more pleasant for our digestive system, allowing the nutrients to be absorbed more effectively. A powdered drinking meal can therefore be quite beneficial in terms of nutrient utilization.

   NOW IT GETS FINE

6. METAL DETECTION

   None of the previous processing steps can completely rule out contamination by tiny metal particles entering the oat powder. Machines and tools used for all processing steps are made largely of this material. The final step is therefore metal detection. Systems are used to identify such contamination and ensure product safety.

   TRUST IS GOOD, CONTROL IS BETTER

But why oats?

Oats are an all-rounder with an exceptionally balanced basic mix of nutrients. We also want to make these nutrients available to the small number of consumers of our drinking meals who have coeliac disease, even though they represent only a very small percentage of the overall population.

Oats in detail: Their protein content includes not only a diverse and high proportion of essential amino acids. At around 12 percent, their protein content is also significantly higher than that of other grains and higher than that of corn, millet or rice. We want to use this excellent protein mix in our BERTRAND drinking meals because proteins are not only vital nutrients but also good sources of satiety. The long-chain carbohydrates in oatsprovide sustained energy because they are converted into glucose only slowly and help keep blood sugar levels stable. With their nutrient profile and just over 350 kilocalories per 100 grams, oats are ideal sports nutrition.

Oats also contain the polyunsaturated fatty acids oleic acid and linoleic acid. When it comes to vitamins, oats shine with important B vitamins. Last but not least, this grain has a high fiber content. Since most people consume too little fiber, we place particular emphasis on providing a good supply.

Oats do not contain gluten, but they do contain a protein component called avenin. This is a prolamin that is roughly equivalent to the gluten found in wheat. Due to its different composition, it is generally well tolerated by people with coeliac disease. Only a few people react to it with avenin intolerance. This is why gluten-free oats are also classified as suitable for a gluten-free diet by the German Coeliac Society.

Conceptually designed to prevent gluten contaminants

One thing is therefore clear for every processing step: Contamination—even the slightest mixing with gluten-containing foods—must be preventable at every stage of the food-production process. This is achieved by using equipment specifically designated for gluten-free oats and through close monitoring.

How do we guarantee that our products are gluten-free?

At BERTRAND, we guarantee that our drinking meals are gluten-free. All our products are subject to a risk management system, with gluten-free oats high on the list of priorities. We source our oats exclusively from certified growers licensed by the DZG. These growers must already have demonstrated an appropriate “gluten-free” production process. We also apply strict incoming-goods inspections. This means that our suppliers must first provide us with the so-called ELISA test (ELISA = enzyme-linked immunosorbent assay). This is an established and validated antibody-based detection method based on the R5 antibody. A food is classified as “gluten-free” if it contains less than 20 mg of gluten per kilogram.
At our facility, lateral flow tests are also used during incoming-goods inspections. They ensure that all equipment and work surfaces that come into contact with the delivered oats are free from contamination. We also carry out periodic product checks throughout the year, taking and testing random samples at irregular intervals. All tasks are performed by trained employees, and the results are documented.
External inspections are carried out by the Soest District Food Control Authority and the independent inspection body ABCERT. They monitor product safety and hygiene.