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‘Gluten-Free’ Officially Defined

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By: Sean Moloughney

Editor, Nutraceuticals World

FDA has published a new regulation defining the term “gluten-free” for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million U.S. consumers who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten-free diet.

This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,”  “free of gluten” and “without gluten” to meet the definition for “gluten-free.” Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.

FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which asked FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet.

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