The U.S. Food and Drug Administration has published a standard definition of “gluten-free.”
On Friday, August 2, 2013 the U.S. Food and Drug Administration (FDA) finalized the ruling on gluten-free food labeling.
Under the new regulations, products must contain less than 20 parts per million (ppm) of gluten in order to be labeled “gluten-free.” This ruling applies to all FDA-regulated foods, including dietary supplements. It does not apply to foods whose labeling is regulated by the U.S. Department of Agriculture or the Tobacco Tax and Trade Bureau.
According to a Q&A from the FDA, the gluten-free labeling rule will apply to food served in restaurants:
“With respect to restaurants, FDA guidance suggests that any use of an FDA-defined food labeling claim (such as “fat free” or “low cholesterol”) on restaurant menus should be consistent with the respective regulatory definitions. This same approach would be followed with respect to “gluten-free” claims made in restaurants and other retail food service establishments.”
Manufacturers will have one year to bring their package labeling into compliance, according to the Q&A from the FDA.
The National Foundation for Celiac Awareness (NFCA) will be updating the community with more information as it becomes available. Bookmark the link below and check back often!
Gluten-Free Labeling Consumers Can Count On by Virginia A. Cox, FDA Voice
What is Gluten-Free? The FDA has the Answer. via the Food and Drug Administration
FDA Sets Standard for Foods Labeled Gluten-Free via The New York Times