No need to fear, the FDA is here! The U.S. Food and Drug Administration (FDA) has finally announced that new regulations will keep those with Celiac Disease and gluten sensitivity safe. With these regulations, a standard definition of gluten-free has been established, stating that “a food must contain less than 20 parts per million (ppm) of gluten in order to brand the new ‘Gluten-Free’ label.”
First reporting on this great news was the National Foundation of Celiac Awareness (NFCS). While still in the beginning stages of the labeling rule, the NFCA is here to help. A fact sheet will be available at CeliacCentral to break down the new regulations into easy-to-understand terms, and you can also check out the NFCA’s free webinar that will explain the FDA’s response in greater detail here: NFCA’s Webinar Schedule.
We’re glad to see that gluten-free consumers can finally rely on a label they can trust. Food labeled gluten-free must comply with certain criteria set by the FDA, with a vast majority of those gluten-free foods testing well below 20 ppm.