The following article is from meatingplace.com:
The Food and Drug Administration has published a final rule defining how “gluten-free” can be used in voluntary food labeling.
Among the major provisions of the rule is that food processors that make products that inherently do not contain gluten can use the “gluten-free” marketing claim.
The rule defining “gluten-free” requires a food to meet all requirements of the definition, including that the food must contain less than 20 parts per million of gluten.
A food that bears the claim “no gluten,” “free of gluten,” or “without gluten” in its labeling and fails to meet the requirements for a “gluten-free” claim will be deemed to be misbranded.
Food makers will have a year after the rule was published (Aug. 5) to bring their labels into compliance.
Source: meatingplace.com
Posted by Haylie Shipp
