FDA Defines “Gluten-Free” for Food Labeling

Just in case anyone missed the announcement last week, the FDA published a new regulation defining “gluten-free” for voluntary food labeling.  The FDA asserted that this uniform definition will “will help people with [celiac disease] make food choices with confidence and allow them to better manage their health.”  Among other things, the definition requires a food must contain less than 20 parts per million of gluten and applies with equal force to similar claims such as “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 FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA).  For more information, please see the FDA’s Q&A on the new definition here.

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