New labelling rules for gluten-free foods in US

Tuesday, 12 August, 2014

As of 5 August, all foods sold in the US that are labelled gluten-free must comply with the US Food and Drug Administration’s (FDA’s) gluten-free definition.

The definition is based on the gluten-free labelling final rule that was published in August 2013.

Under the new definition, gluten-free foods must contain less than 20 ppm gluten. The rules stipulate that foods can be labelled “gluten-free” if they are inherently free of gluten or do not contain an ingredient that is:

  1. a gluten-containing grain (eg, spelt, wheat);
  2. derived from a gluten-containing grain that has not been processed to remove gluten (eg, wheat flour); or
  3. derived from a gluten-containing grain that has been processed to remove gluten (eg, wheat starch), if the use of that ingredient results in the presence of 20 ppm or more gluten in the food.

More information is available from www.fda.gov/gluten-freelabeling.

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