FDA Issues an Official Food Labeling Definition for "Gluten-Free"

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FDA Issues an Official Food Labeling Definition for "Gluten-Free"

Today marks a significant milestone for the 3 million people in the United States with celiac disease and/or gluten sensitivity – the FDA has finally issued a ruling that specifically defines what “gluten-free” on a food label means.

Under the new rule, food that features a “gluten-free” label must contain fewer than 20 parts per million of gluten. This rule is equally applicable to foods with the claims “no gluten”, “free of gluten” and “without gluten.” According to the FDA, food manufacturers will have one year after the rule is published (said to be Aug. 5th 2013) to revise their labels so that they are in compliance with the new requirements.

“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.” 

We couldn’t have said it better, Commissioner!

For more information on the new FDA ruling click here.