11 Useful Facts About the FDA Gluten-Free Labeling Rule


The FDA’s new rules governing the labeling of gluten-free foods and beverages was announced on August 2, 2013 and become fully effective tomorrow, August 5, 2014. According to the rule, when a manufacturer chooses to put “gluten-free” on food packaging, the item must comply with the new FDA definition of the term – less than 20 parts per million (ppm) of gluten. The purpose of the rule, according to the FDA, is to help consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content. You can read more detail from the FDA here.

Since the new rules were published, there have been some questions about how exactly they will work and how they will affect gluten-free consumers, both celiac and those with gluten sensitivity. Below are 11 useful tips to help you navigate what it all means.

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FDA Proposes Changes to the Nutrition Facts Label

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The FDA published a set of proposed changes to the nutrition facts label that we all know and probably-don’t-so-much love today. If you’re like me, you’ve probably had to do some math in your head at the grocery store to translate the information the nutrition panel is giving you “per serving” into what you’ll actually be consuming per package. One of the major changes that the FDA is proposing is to revise those serving sizes to reflect how much Americans are really eating per serving rather than how much they should be eating.

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