F.D.A. defines 'gluten-free'

by Keith Nunes
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WASHINGTON – The Food and Drug Administration has issued a final rule defining gluten-free for voluntary food and beverage labeling. In order to use the term 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, according to the agency. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements, the F.D.A. said.

“We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’,” said Michael R. Taylor, the F.D.A.’s deputy commissioner for foods and veterinary medicine.

The F.D.A. was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act, which directed the F.D.A. to set guidelines for the use of the term gluten-free to help people with celiac disease maintain a gluten-free diet.

The final rule may be reviewed by following this link: Gluten-free definition.

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By Sharma Pillalamarri 8/14/2013 7:07:05 AM
20ppm may be the tolarable limit. Can you give a sample roduct recipe; is it deposit or wire cut cookies; or could it be moulding and cutting as well. explain in detail with components of one recipe. It shall be of great help to users. Thanks....Sharma

By pasquale 8/2/2013 3:14:54 PM
"Gluten Free".....you have to be kidding, free means ZERO not less than 20ppm....that ruling is a disgrace and keeps those with Celiac disease still exposed to gluten, even if that can't measure it with the technology today ...we need to push and enact Zero as our number....notless than 20ppm