The long-awaited FDA food labeling rules – specific to gluten-free products – went into effect earlier this week!
That’s right – as of August 5, 2014, any packaged food that claims to be gluten-free, must conform to these new regulations.
What does that mean to you?
On the one hand, it will probably make life a lot easier. (Especially as you navigate your grocery store).
On the other hand, it can also come with its own set of problems.
In a nutshell, here’s what you need to be aware of:
20 PPM – The New Guideline
Any packaged food that is labeled “gluten-free” must contain 20 ppm (parts per million) – or less – of gluten. In other words, a food can actually contain gluten and still be considered safe to consume.
In truth, this has always been the case.
What is different now, is that the FDA has placed a very stringent cap on the acceptable amount.
Why 20 PPM?
The 20 ppm guideline was settled on, because the available research, while limited, indicated that most people with Celiac Disease could tolerate gluten in very small amounts.
