Gluten-free label requirements determined in 2013 by the U.S. Food and Drug Administration (FDA) went into effect on Aug. 5, 2014. The one-year compliance date was established to allow the food industry sufficient time to make the necessary changes to update their food labels.
An estimated 3 million people in the United States suffer with celiac disease and are unable to consume food containing gluten. Gluten is a protein-composite found in wheat and related grains. It gives elasticity to dough, helps it rise and keep its shape and often gives the final product a chewy texture.
The final rule provides a uniform standard definition to help consumers with celiac disease manage a gluten-free diet. Gluten-free foods must contain less than 20 parts per million (ppm) gluten. Foods may be labeled “gluten-free” if they are inherently gluten-free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 ppm or more gluten in the food, Feedstuffs reported.
Consumers need to be aware that some products may still be on store shelves that were produced and labeled before the newly enforced FDA compliance date of Aug. 5, 2014.