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.