In the autumn 2025, Turku Environmental Health carried out a study examining the gluten content of foods labelled as gluten-free in local pizzerias and institutional kitchens. The aim was to ensure that people, who require gluten-free meals, can dine safely.
Samples were collected from six pizzerias and six institutional kitchens.
Pizza samples were obtained from the restaurants as ordinary customer orders. In institutional kitchens, samples were collected from the day’s gluten-free meal. All samples were analysed in an accredited laboratory.
The Gluten Project carried out by Turku Environmental Health confirms that gluten-free products are widely available in the area and that increasing attention is being paid to their safety.
Very positive results in institutional kitchens
The results from institutional kitchens were very good. None of the six samples contained gluten above the detection limit. This indicates that careful attention is paid to maintaining gluten-free practices in these kitchens. Gluten-free products are stored separately, work surfaces are cleaned, and staff are well trained. Gluten-free meals are also clearly labelled.
Good practices in pizzerias, but room for improvement
Managing gluten is more challenging in pizzerias, as flour dust spreads easily.
Based on the results, small amounts of gluten were detected in all pizza samples. In two samples, the gluten content exceeded the limit for a gluten-free product (20 mg/kg).
However, most pizzerias had clearly invested in the preparation of gluten-free pizzas, for example by using ready-made gluten-free bases. The results suggest that gluten-free preparation works best when kitchen surfaces are cleaned before preparation and work stages are kept separate from products containing gluten.
What do the results show?
In institutional kitchens, gluten-free practices are implemented very well. Their operating procedures effectively support a gluten-free diet.
In pizzerias, providing gluten-free options is possible, but it requires careful control of flour dust and thorough cleaning of workstations.
The study helps restaurants further develop their practices to make them safer and supports customers for whom a gluten-free diet is essential.
The results help operators improve their practices and ensure that residents, who require gluten-free meals, can continue to dine safely.
