Gluten-Free Labeling Defined by FDA

Posted by on Aug 2, 2013 in Health/Research | 0 comments

…  A Huge Step in a Safe Direction!

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Today the U.S. Food and Drug Administration (FDA) “published a new regulation defining the term “gluten-free” for voluntary food labeling. This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

Many manufacturers already include “gluten-free” labeling on their products and currently meet the new regulation standards. For companies providing labels marked gluten-free, but do not currently fall in line with these new regulations, they will have one year from the published ruling date to meet these new standards. At the one-year deadline, all foods labeled with the terms mentioned above, “no gluten”, “gluten-free”, etc. must comply. This does not mean the ruling requires companies to state they are gluten-free when applicable, it means that if stated, they must be in compliance.

Over the past 10 years, countless efforts have been put forth and energies spent by leaders in the gluten-free community, as well as its supporters, to bring us to this day. I personally extend my heartfelt – and healthy tummy – Thank You to all who have tirelessly contributed to this outcome.

You can find more information and the entire press release here.


Safe food is a journey … Thrive!™

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