The dish on Gluten Free Labeling

If you are new to the gluten free community, or a long time member, you probably have some questions about the Food and Drug Administrations (FDA) approved Gluten-Free Food Labeling Final Rule. There has been significant anticipation, talk, and differing opinions about the rule. So much so, that it has left many of us confused. Within this brief article, we will highlight what you need to know about gluten-free labeling, and why.

The FDA announced the gluten-free food-labeling rule on August 2, 2013. Essentially, is binds any food manufacturer who decides to puts “gluten-free” on their product, to ensure it has less than 20 parts per million of gluten. The rule is not yet in effect; it starts on August 5th, 2014.
Not all foods are mandated by this ruling
  • Foods that are not mandated by this ruling include meat, poultry (and anything else regulated by USDA)
  • Alcohol that contains more than 7% of alcohol by volume as well as malted beverages made with malted barley or hops
Manufacturers are not required to test their products to ensure they are gluten-free.
Although manufacturers are not required to test for gluten in their products, they are responsible for ensuring that their food has less than 20 ppm of gluten. It is up to them to decide how they determine if their  product is gluten-free.
20 ppm of gluten as the food industry standard because it is impossible to accurately test for zero ppm.
With feedback from the scientific and medical communities, the FDA adopted the industry standard of 20 ppm as a safe serving of gluten for individuals with celiac disease. Additionally, there are no ‘scientifically valid ways to accurately detect gluten below 20 ppm. “The 20 ppm is a scientifically determined level of gluten that has been shown to be tolerated by those with celiac disease. It is in line with standards in other countries.” (www.celiac.org).
According to the Center for Celiac Research, most individuals with celiac disease can safely consume 10 milligrams of gluten per day. This is about one-eighth of a teaspoon of flour, or 18 slices of bread with each slice containing 20 ppm of gluten.
Manufactured are encouraged to start following this rule now, but are not legally bound. Look for Gluten-Free Certified labels if you want to be certain. Rest assured that all of Kay’s Naturals is certified gluten free and is made in an entirely gluten-free facility!

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