News of the FDA defining gluten-free in food labeling has received a lot of media play since it was announced earlier this month.
For those of you who may have missed it, the net net is that the US Food and Drug Administration published a new regulation which defines the term “gluten-free” for voluntary food labeling. This provides a uniform standard to help the roughly 3 million Americans who have celiac disease. The full announcement can be found here.
The FDA requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”
Consumer feedback has been overwhelmingly positive. However, 20PPM is still a real health risk for those with acute gluten allergies. Consumers are also asking how the FDA will regulate those 20PPM. Will every product be consistently checked for gluten? Are products allowed to be made in a non-dedicated gluten-free facility and still earn the gluten-free label?
Here at Triumph Dining we’re excited about the move forward by the FDA. What are your thoughts?