After years of pressure from the gluten free community for The U.S. Food and Drug Administration (FDA) to finalize the gluten free labeling laws (actually rules, not laws), the wait is over. Today the FDA announced the definition of “gluten-free” for food labeling. Those with celiac disease and gluten intolerance will soon be able to rest assured that food labeled gluten free is safe to consume, for most.
The FDA published a new rule today for those manufacturers who choose to label their products gluten free. This was set into play to provide a uniform standard versus the chaos those with gluten intolerance have endured. Previously, those with celiac disease and gluten intolerance could pick up a package labeled gluten free, but it may or not contains high trace amounts of gluten. Most individuals who are intolerant to gluten have been able to tolerate under 20 parts per million, which was the original suggestion by the FDA a few years ago.
At the end of February 2013, the FDA forwarded their proposal of all products labeled gluten free to the White House’ Office of Information and Regulatory Affairs (OIRA) for final enactment. They proposed that these products contain no more than 20 ppm.
Today, this rule became official. It was approved at the under 20 ppm, as proposed. The finalized rule defines any food products labeled “gluten free,” “no gluten,” “free of gluten,” or “without gluten” to meet all of the necessary requirements.
The FDA recognizes that most manufacturers who already have products labeled gluten free already meet the requirements. However, for those products that do not, they will have one year after the ruling has been published to meet the requirements or remove their labels.
The regulation was published today in the Federal Register. It becomes finalized 30 days after publication in the Federal Register.
To learn more about gluten free labeling see the links below.