“Gluten-Free” Standards Take Effect

The U.S. Food and Drug Administration (FDA) this week reminded consumers
that “gluten-free” “now means what it says” after a final rule outlining the
voluntary labeling standards took effect on August 5, 2014. According to FDA,
the new standards stipulate that foods labeled “gluten-free,” “without gluten”
or “no gluten” can contain gluten in amounts less than 20 parts per million
(ppm) only, “the lowest level that can be consistently detected in foods using
valid scientific methods.”

“This level is consistent with those set by other countries and international
bodies that set food safety standards,” explained the agency, which gave
manufacturers one year to bring products into compliance. Additional details
about the final rule appear in Issue 492 of this Update. See FDA Consumer
Update, August 5, 2014.

Issue 533