May 16/London/Daily Mail-- As of January 1, 2012, the term gluten-free will only be applicable to foods with less than 20 parts gluten in a million.

The Food Standards Agency has introduced a definition change in light of recent evidence that shows using such a low level of gluten helps give better protection to people with celiac disease. To assist caterers in making the changes, the FSA has released a fact sheet detailing exactly what the new description means and advice on training staff.

For more details on the regulations, visit


From the May 16, 2011, Prepared Foods' Daily News.