New FDA Gluten Free Labeling Regulation

All Recipes Gluten Free

Living gluten free requires reading labels. Lots of labels. Until recently, this task has been fraught with gluten danger. Is “made without gluten” the same as “gluten free”? Do statements like “may contain gluten” indicate that the product is actually unsafe? Without federal regulations, companies in the U.S. established their own gluten free rules. Of course, this has left lots of room for error.

But no more.

As of last month, the FDA has finally established consistent gluten free labeling regulations. It is now mandatory that any product labeled gluten free must have less than 20 parts per million (ppm) of gluten in it. This allowance is a safe gluten threshold for those with Celiac disease. The new rule should make shopping easier on those with Celiac disease and gluten intolerance alike. For more detailed information, visit Q & A: Gluten-Free Food Labeling Final Rule.

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