Earlier this month, FDA issued its final rule on foods claimed to be gluten free, settling on a definition of less than 20 parts per million (ppm) of gluten. That rule will apply to products with claims including “gluten free,” “without gluten,” “free of gluten” and “no gluten,” eliminating uncertainty over foods’ gluten content and providing peace of mind for those with Celiac disease or gluten allergies.
“This is a tool that has been desperately needed,” says Andrea Levario, head of the American Celiac Disease Alliance. “It keeps food safe for this population, gives them the tools they need to manage their health and obviously has long-term benefits for them.”