On August 2nd, the U.S. Food and Drug Administration (FDA) defined “gluten-free” for food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten-free diet. Foods labelled “Gluten-Free” must contain less than 20 parts per million of gluten – any claims of “no gluten,” “free of gluten,” and “without gluten” must meet the definition for “gluten-free.”
The FDA recognizes that many foods currently labeled as “gluten-free” may be able to meet the new federal definition already. Food manufacturers must comply by August 2014 and bring their labels into compliance with the new requirements.
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