August 5, 2013
It’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.