"Gluten-Free" Is Now A Regulated Term
By Sam Lewis
After nearly a decade of debate, an official definition and labeling requirements have been assigned to gluten-free foods by the FDA
A new labeling law, issued nearly a year ago, has finally taken affect. Beginning Tuesday, Aug 5, 2014, food makers who voluntarily label a product as “gluten-free” or “without gluten” will be mandated to meet all requirements of the FDA’s new definition of the term. But what is that definition?
According to the FDA, gluten is a “protein that occurs naturally in wheat, rye, barley, and cross-bred hybrids of these grains.” Under the new regulation from the FDA, a food product can only be labeled as gluten-free if the food contains no more than 20 parts per million of gluten.
This rule has special meaning for suffers of celiac disease — those who become ill after eating foods that contain gluten. “A decade ago, our research determined that the prevalence of celiac disease in the United States was 1 in 133,” says Dr. Alessio Fasano, the director of the Center for Celiac Research at MassGeneral Hospital. “Even then it was obvious that patients could not safely manage their diet without better labeling requirements. The FDA has devoted years of work to make sure the standard issued today was safe for celiac patients. Our research supports that standard.”
The new rule will also benefit consumers looking to begin eating gluten-free, for any reason. Gluten-free diets have steadily increased in popularity throughout the U.S. and many claiming it to be a healthier lifestyle than traditional diets. However, adhering to a gluten-free diet can be tricky as gluten is found not only in breads and pastas, but also in many hidden sources, such as sauces, dressings, and broths.
What does this mean for food makers? Though the term is still voluntary, companies that market a food under this banner must do so “in a truthful and not misleading manner.” Food makers will have one full year after the rule’s publishing to ensure labels comply with the FDA’s new, gluten-free labeling regulations. Products that fail to comply with the rule will be deemed misbranded and will be subject to regulatory enforcement action.