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August 5, 2013

FDA Provides Guidelines Around Gluten-Free Labeling

Food Safety ConceptIt’s taken 9 years, but on Friday the FDA finally outlined what foods can and what foods can’t be called gluten-free.  According to these new rules, which go into effect a year from now, products that are labeled as gluten-free, no gluten, without gluten, and free of gluten must have no more than 20 ppm (parts per million) in order to be able to make that claim.  Those products which do not meet that requirement will be subject to FDA regulation for misbranding.  For more information, click here to see the FDA Consumer Update.

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One comment on “FDA Provides Guidelines Around Gluten-Free Labeling

  • Anthony Roach on said:

    This makes dust control and allergen programs all the more necessary. Either there will be a heightened focus on food safety programs of this nature (happening almost everywhere because of FSMA) or labels will be modified to remove the misbranding risk, or both.

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