Consumers turn to allergen-free foods with increasing frequency, and for reasons beyond allergies, as some believe a gluten-free diet can help them manage weight and is a healthier option.
In the summer of 2013, the U.S. FDA published a new regulation defining “gluten free” for voluntary food labeling. The intent was to provide a uniform standard definition to help the approximately 3 million Americans who have celiac disease. To use the term “gluten free” on its label (even if the verbiage is “no gluten,” “free of gluten” or “without gluten”), a food must contain less than 20 parts per million (ppm) of gluten. Manufacturers will have a year after the rule is published to bring their labels into compliance.
“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” explained FDA commissioner Margaret A. Hamburg, MD. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”