Allergens are antigens of protein composition, harmless substances that trigger an allergic reaction in hypersensitive individuals. During the defence system encounters the allergen, there is a violent reaction between the antibody and the allergen. Huge amounts of antibodies of the immunoglobulin E group are produced and therefore an allergic reaction occurs. For Croatian producers, the labelling of allergens and substances causing intolerance is obligatory from 1 January 2007. related to the obligations arising from: the Food Act, Regulation on the labelling and presentation of foodstuffs with amendments. Gluten is one of the allergens, in its composition it is a protein found in wheat, rye and barley. Recently, there has been more and more peoples are allergic on gluten so they switch to gluten- free diet, which is also a basic method of treating coeliac disease. One of the best-known methods for determining gluten in food is the so-called e.g. ELISA method to determine the presence and amount of the antigen. If a food does not contain gluten as required by the Regulation or if a higher amount of gluten than the maximum permitted amount is detected, the product will be withdrawn and/or recalled from the market. In the context of the final paper, the recall of the product is mentioned using chocolate as an example. Therefore, if a food product contains a higher gluten content than the maximum permitted level, the Ministry of Agriculture is obliged to inform consumers about the presence of the product on the market. For people with coeliac disease, the presence of gluten in food is harmful to health, these foods will be immediately recalled and/or withdrawn from the market, as the example of chocolate shows.-