Food manufacturers must now meet a strict set of definitions before they place “gluten-free” on labels. Food and Drug Administration (FDA) has adopted a uniform standard that a food must meet all of the requirements of the definition, including containing less than 20 parts per million of gluten. Labels using the terms “no gluten,” “free of gluten” and “without gluten” are required to meet the same definition.
“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” says FDA Commissioner Margaret A. Hamburg. “FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”
FDA said many foods currently labeled as “gluten-free” may already meet the new federal definition. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.
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